Cooking Together Korean Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Starter: Pork Mandu
Main: Korean Fried Chicken (or Tofu), with Kimchi Fried Rice
Dessert: Click here for a link to the Food Sorcery favourites
[P] Protein [V] Vegetables [S] Store Cupboard
Pork Mandu
For a vegan or vegetarian option use roasted sweet potato with diced tofu or puy lentils. Pre roast sweet potato 180 for about 1.5 hours until skin easily peels off.
Servings: 2 People
Ingredients
- 10 Dumpling wrappers
- ½ cup Water To help seal the wrapper and cook
Dumpling Filling
- 130 g [P] Minced pork or Sweet potato with diced tofu or puy lentils
- 1 [V] Spring onions Sliced
- 1 tbsp [V] Garlic chives Finely chopped, optional
- 2 Cloves [S] Garlic Mashed or grated
- 2 cm [S] Ginger Grated
- 1 tbsp [S] Fish sauce We use squid brand
- 1 tsp [S] Soy sauce
- 1 tsp [S] Salt
- 1 tsp [S] Sesame oil
- 1 tsp [S] Korean chilli flakes Gochugaru
Method
- Combine and mix the filling ingredients in a mixing bowl.
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.
Pan Fried Method:
In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low. Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).
Steamed Method:
Place some non-stick materials (e.g. cabbage leaves or baking paper) on a steamer and place the mandu in it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over rolling boiling water (in a saucepan) and cook the mandu for 15 to 20 minutes on medium-low heat.
Serve the mandu on a plate while still hot and with Korean dipping sauce or soy sauce.
Korean Fried Chicken
For vegan or vegetarian use firm tofu - timings and quantities are the same, cook until golden brown on both sides.
Servings: 2 People
Ingredients
For the Chicken/Tofu:
- 330 g [P] Chicken thighs skinless & boneless Or 250g firm Tofu
- 1 Inch [S] Fresh ginger Finely grated
- 2 cloves [S] Garlic Minced or grated
- 50 g [S] Cornflour
- 4 tbsp [S] Vegetable oil for shallow frying
- 1 tsp [S] Sesame seeds To Garnish
- 1 [V] Sliced spring onion To Garnish
For the Sauce
- 50 g [S] Palm sugar or 2 tbsp of brown sugar
- 2 tbsp [S] Rice vinegar
- 1 tbsp [S] Gochujang Korean chilli paste
- 5-6 [V] Cherry tomatoes
- 2 tbsp [S] Soy sauce
- 2 Cloves [S] Garlic Minced or grated
- 1 cm [S] Fresh ginger Grated
- 2 tsp [S] Sesame oil
- 1 [V] Shallot Diced
- 1 tsp [S] Vegetable oil
Method
- Start with the sauce; Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for one more minute
- Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken or tofu with salt, pepper, and grated ginger and garlic. Toss with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large pan over medium/high heat. Fry the chicken until crisp and golden, turning halfway. Remove from the oil and place on kitchen paper.
- Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions
Kimchi Fried Rice
Ingredients
- 1 tbsp [S] Vegetable oil
- 1 cup [S] Cooked sticky rice
- 2 cloves [S] Garlic Mashed or grated
- 1 [V] Red onion Sliced
- 2 [V] Spring onions Chopped
- 1/2 cup [S] Kimchi
- 1 Handful [V] Fresh Coriander Chopped
- 1 tbsp [S] Soy sauce
- 6 Stems [V] Tender stem broccoli Or any seasonal veg
Method
- Heat the pan, add oil, onion and garlic, fry for 2 minutes.
- Add kimchi, spring onion, broccoli, soy sauce and stir.
- Add rice, and mix well with the rest of the ingredients.
- Finish with chopped coriander and serve.
Mandu Dipping Sauce
This was pre made for you by chef.
Servings: 2 People
Ingredients
- 1 tbsp [S] Soy sauce
- 1 tbsp [S] Ponzu
- 1 tsp [S] Black vinegar
- 1 tsp [S] Water
- 1 tbsp [S] Honey
- pinch [S] Gochugaru Red chili pepper flakes
- 1 clove [S] Garlic Grated
- 1 cm [S] Fresh ginger Grated
Method
- Mix all the ingredients in a bowl and refrigerate until needed.
Sticky Rice
Servings: 2 People
Ingredients
- 150 g [S] Short-grained sushi rice
- 250 ml [S] Water
Method
- Soak rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Place water and rice in a cold pan with no lid, then heat until simmering.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
- Add seasoning if using, mix well and chill well in a refrigerator before using. (ideally overnight)
We hope you enjoyed the class!
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