Cooking Together Korean Recipes – Pork Mandu; Korean Fried Chicken;
Cooking Together Korean 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 meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
We Cooked:
- Starter: Pork Mandu with Dipping Sauce;
- Main: Korean Fried Chicken with Kimchi Fried Rice;
- Dessert: Click here for a link to the Food Sorcery favourites
Pork Mandu – Starter
Ingredients – Serves 2:
- – 5-6 dumpling wrappers (large)
- – Some water in a small bowl (to help with sealing the wrapper)
Dumpling Filling:
- – 130g minced pork, beef or Vegetarian Mince
- – 3x spring onions, sliced
- – 10g garlic chives (0.3 ounces), finely chopped
- – 2x clove of garlic, minced
- – 2cm of ginger, minced
- – 1tsp fish sauce
- – 1tsp soy sauce
- – 1tsp fine sea salt
- – 1tsp sesame oil
- – 1/2tsp minced garlic
- – 1tsp Korean peppers flakes(gochugaru)
- – 1tsp Kiso curry spice
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 step 2 until you use up the remaining ingredients.
- Cook the Mandu:
PAN FRIED MANDU:
In a well-heated pan, add some cooking oil. Place some mandu 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 MANDU:
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 dumpling sauce or just dark soy.
Dipping Sauce – Starter
Ingredients – Serves 2:
- – 1 tablespoon soy sauce
- – 1 tablespoon of ponzu
- – 1 teaspoon black vinegar
- – 1 tablespoon water
- – 1 tablespoon of honey
- – pinch of black pepper and/or gochugaru (red chili pepper flakes)
- – 1 clove of garlic, grated
- – 1cm of fresh ginger, grated
Method:
- Mix all the ingredients in a bowl and refrigerate until needed.
Korean Fried Chicken – Main
Ingredients – Serves 2:
For the chicken:
- – 4 chicken thighs, skinless and boneless, cut thinly or half a cauliflower, sliced
- – A large chunk of ginger, finely grated
- – 2tsp of garlic powder
- – 50g cornflour
- – Vegetable oil, for frying
- – Sesame seeds and sliced spring onion to serve
For the sauce:
- – 2x pieces of palm sugar
- – 3x tbsp of rice vinegar
- – 2 tbsp gochujang (Korean chilli paste)
- – 2 tbsp soy sauce
- – 2 large garlic cloves, crushed
- – Small piece of ginger, grated
- – A handful of cherry tomatoes halved
- – 1x red pepper, sliced
- – 2 tsp sesame oil
- – 1x shallot, diced
- – 1tsp of oil
Method:
- Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for 1 more minute and add the pepper, sauté for 2 more minutes.
- 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 cauliflower with salt, pepper, and grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a largepan over medium/high heat. Fry the chicken or cauliflower until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- Reheat the sauce and toss the crispy chicken or cauliflower in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
Kimchi Fried Rice – Main
Ingredients – Serves 4:
- – 1tbsp of good quality oil
- – 3 cups of cooked sticky rice
- – 2 cloves of chopped garlic
- – 1 sliced red onion
- – 2 chopped spring onions
- – 1 cup of kimchi
- – Handful of chopped coriander
- – 1tbps soy sauce
- – Tender stem broccoli and any other veg you like
Method:
- Heat wok and add oil, onion and garlic, fry for 2 minutes.
- Throw in kimchi, spring onion, broccoli, soy sauce and warm up.
- Add rice, toss around, mix well with the rest of the ingredients-push on the one side of the pan.
- Mix with the rice and finish with copped coriander.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
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