You are currently viewing Cooking Together Korean Recipes – Ssam Wraps; Kimchi Slaw; Korean Fried Chicken; Kimchi

Cooking Together Korean Recipes – Ssam Wraps; Kimchi Slaw; Korean Fried Chicken; Kimchi

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 evening and are ready to recreate the dishes at home.

We Cooked:

Ssam Lettuce Wraps

Ingredients – Serves 2:

  • 6 leaves of crispy lettuce such as baby gem
  • 6 perilla leaves or shiso leaves (this can be replaced with mint)
  • 2 spring onions, thinly sliced
  • 1tsp of gochugaru flakes
  • 1tsp of sesame oil
  • 1tbsp of soy sauce
  • 1/2 tsp of brown sugar
  • 1tsp of sesame seeds


  1. Separate all of the lettuce leaves and set aside alongside the perilla leaves.
  2. Add all the rest of the ingredients into a mixing bowl and combine well.
  3. You can place all of this prep into a refrigerator until needed.


Ingredients – traditionally bulgogi is made with beef, thin strip, marinaded and barbecued or cooked in a wok or frying pan. It works just as well with chicken, pork tenderloin or firm tofu

Serves 2 as a starter:

  • 160g of lean beef such as trimmed topside, rump or ribeye, fat removed and cut into strips. 
  • 1 white onion, sliced
  • 1/2 red pepper, sliced
  • 1/2 small carrot, peeled and thinly sliced
  • 1tbsp of toasted sesame oil
  • 3 tbsp of light soy sauce
  • 1tbsp of brown sugar
  • 1tbsp of mirin
  • 2 cloves of garlic
  • 2cm piece of ginger, grated
  • salt and pepper to taste
  • kimchi to serve


  • Place a wok over high heat and add splash of sesame oil.
  • Saute onion and garlic until caramelised, followed by the meat
  • Cook for 30 seconds and add all the rest of the ingredients. 
  • Cook for a further minute, take off the heat and serve with kimchi wrapped into ssam lettuce wrap which we prepared before. 

Asian Slaw

Ingredients – Serves 4:

  • 2 spring onions shredded
  • 2 red chillies, seeds removed (vary depending on how spicy you like)
  • 2 limes: juice and zest
  • Small head of napa cabbage (or regular white cabbage), shredded
  • 1 grated carrot
  • 1 tbsp toasted sesame oil
  • 1/2 tsp of gochugaru flakes
  • 1tsp of mixed sesame seeds
  • 1 tsp of sea salt
  • 1 tbsp tomato paste
  • 1 tsp of honey (optional)
  • 1 tsp tahini (optional)
  • Handful of chopped coriander


  1. Place shredded cabbage in a bowl and sprinkle with salt.
  2. Squash it with your hands, you can be quite vigorous. Stop when cabbage is slightly softer and resembles cooked cabbage rather than raw. Add grated carrots and chopped chillies and  the other ingredients, mix well and chill for at least 10 minutes before serving.

Korean Fried Chicken

Ingredients – Serves 2:

If you don’t eat chicken, replace it with a firm tofu – timings and quantities similar.  You can also try cauliflower, as cauliflower has a lot of moisture, you can pre-roast to get some of the moisture out or fry twice to get the extra crunch

For the chicken:

  • 330g chicken thighs, skinless and boneless, cut thinly
  • 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

  • 50g palm sugar (or 2 tablespoons brown 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


  1. 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.
  2. Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  3. Season the chicken with salt, pepper, and grated ginger. Toss with the cornflour until completely coated.
  4. Heat about 2cm of vegetable oil in a large pan over medium/high heat. Fry the chicken until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
  5. Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
  6. Take care disposing of your cooking oil.  Allow to cool completely and add to your food waste or general waste…do not pour down the drain.

Kimchi-Fried Rice

Ingredients – Serves 4:

  • 1tbsp of good quality oil
  • 3 cups of cooked sticky rice (short-grained rice/glutinous rice/sushi rice)
  • 2 cloves of chopped garlic
  • 1 sliced red onion
  • 2 chopped spring onions
  • 1cup of kimchi
  • Handful of chopped coriander
  • 1tbps soy sauce
  • Tender stem broccoli and any other veg you like


  1. Heat wok and add oil, onion and garlic, fry for 2 minutes.
  2. Throw in kimchi, spring onion, broccoli, soy sauce and warm up.
  3. Add rice, toss around, and mix well with the rest of the ingredients-push on one side of the pan.
  4. Mix with the rice and finish with chopped coriander.

Alternative Sauce for the Korean Fried Chicken

Ingredients – Serves 2:

  • 1x shallot, diced
  • 2 cloves of garlic, minced
  • 2cm of ginger, grated
  • ÂĽ of pineapple, diced
  • 1tsp of dark brown sugar
  • 1tsp of rice vinegar
  • 1x red chilli, chopped
  • 2tbsp of banana ketchup (or regular)
  • 1tbs of tamari
  • 1tbsp of sticky teriyaki
  • Splash of water
  • Vegetable oil for cooking
  • Salt and pepper to taste
    Chopped coriander
  • Mixed sesame seeds to garnish


  1. Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
  2. Bring to simmer and cook for 10 minutes on low heat until thickened.
  3. Serve with teriyaki pork and udon noodles.
  4. Garnish with sesame seeds and chopped coriander.
You can soak short-grained rice before rinsing for 20 minutes for more tender grains.
  1. Rinse at least 3-4 times under running cold water, until it runs clear.
  2. Rice to water ratio: 250g of rice: 330g of water.
  3. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  4. After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
  5. Turn off the heat and let rest for 20 minutes, do not remove the lid.
  6. Add seasoning, mix well and chill well in a refrigerator before stir-frying. (ideally overnight)

Use the link to explore our favourites

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email:

Spread the word!

Let others know about your experience

TripAdvisor | Deansgate Google | Didsbury Google

Food Sorcery