Cooking Together Korean With Midori Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the dishes again.
We Cooked:
- Starter – Chicken, Pork or Tofu Mandu dumplings
- Main – Traditional Bibimbap with Beef or Mushrooms
- Dessert: Click here for a link to the Food Sorcery favourites
Mandu Dumplings – Starter
Ingredients: Serves 2
- 8 x sheets of MLS dumpling wrappers
- 70g ground pork
- 2 cloves garlic – minced
- 2 large leaves of Chinese leaf (napa cabbage)
- 1 tsp fresh ginger – minced
- ½ courgette
- 1 stalk spring onion
- ¼ onion
- 1 tbsp soy sauce
- ¼ tsp sesame oil
- Pinch of salt
- Pinch of MSG
- Pinch of sugar
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp toasted sesame seeds
- ½ tsp gochugaru flakes
Method
- In a bowl, combine the dipping sauce ingredients and mix well – set aside for serving.
- If using tofu as a meat substitute, crumble it and squeeze as much water out of it as you can to a dry, crumbly consistency.
- Finely dice the cabbage and cut the courgettes into thin matchsticks. Place them in a bowl and massage a sprinkle of salt into the veggies. Leave for 5 minutes. The salt will help draw moisture out.
- Meanwhile mince the aromatics (ginger, garlic, onion and spring onion) into a paste.
- In a large mixing bowl with plenty of room, add pork mince (or tofu), aromatics, soy sauce, sesame oil, seasonings and squeezed cabbage + courgette. MINIMAL MOISTURE IS KEY!
- Using clean hands, combine all the filling ingredients and mix in one direction against the sides of the bowl. You will notice white streaks start to appear (this is a sign that the fats in the meat are breaking down, resulting in a much juicier and tender bite). The filling should be all clumped together and have a sticky texture.)
- Time to wrap! Take a dumpling wrapper in your hand and place 1 heaped teaspoon of filling in the centre, shaping it and packing it down with the curvature of your spoon.
- Dab some water around the edges of the wrapper – this will act as “glue” for pleating.
- Place the wrapper on your worktop and crimp the edges together, ensuring no air pockets or gaps that the juices could leak from.
- Heat a non-stick pan and swirl a drop of cooking oil for even coverage. Place your mandu in and cook for around 2 minutes until the bottoms become crispy and golden brown.
- Add about 100ml of water to the pan and immediately cover with lid or plate. Cook for 4 minutes before removing the lid.
- For extra crispy bottoms, allow all the remaining water in the pan to evaporate before plating.
Bibimbap with Beef or Enoki Mushrooms – Main
Ingredients: Serves 2
- 100g cooked sushi rice
- 80g beef (mince, rump or any cut with a little fat or marbling works well) or 1 pack of enoki mushrooms
- ½ carrot
- 60g kimchi
- Handful grated cheese
- Handful of spinach
- Handful of bean sprouts
- 4 dried shiitake mushrooms – rehydrated & sliced
- ¼ cucumber – match-sticked
- 2 eggs
- Sesame seeds
- 1 stalk spring onion – greens curled in ice bath for garnish
Marinade for beef:
- 1 apple (skinned and grated)
- 1 clove garlic – minced
- Thumb of ginger – minced
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 heaped teaspoon gochujang paste
Method
- Combine the sauce ingredients in a small bowl and mix well – set aside for serving.
- Cook rice to packet instructions.
- Rehydrate shiitake mushrooms with hot water and let it sit for 15 minutes.
- Slice the spring onion greens lengthwise and shock it in an ice bath for 5 minutes until crisp and curly.
- In a mixing bowl, combine the marinade ingredients. Thinly slice the beef in even thickness slivers then massage the marinade into it. This can be done the day before for maximum flavour.
- Meanwhile prepare veggies: cut the carrot and cucumber into matchsticks, fry the spinach and bean sprouts until all the water has evaporated out of it.
- In a wok or non-stick pan, make the fried rice: start by frying the carrots, then add kimchi and kimchi juice, immediately followed by rice so that each grain can soak up the kimchi juice. Separate each grain gently. Add enoki mushrooms. When all the rice is coated, turn off the heat and fold in the grated cheese.
- In the same pan, add a drop of cooking oil and flash fry your marinated beef strips to desired doneness. Remove from pan to stop the cooking process.
- Fry eggs in the same pan, using the beef fat to flavour them.
- Now it’s assembly! On a bed of kimchi fried rice, assemble your meat and veggies.
- Place your sunny-side-up egg on top and garnish with a drop of sesame oil, sprinkle of roasted seaweed and sesame seeds.
Midori’s Favourite brands to Use
Available in Asian supermarkets such as Hang Won Hong, W.H.Lungs or Wing Yip
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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