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Cooking Together Korean – Recipes

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 meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  1. Starter: Ssam wraps with bulgogi, kimchi slaw
  2. Optional extra recipe: Sweet potato and tofu mandu dumplings
  3. Main: Korean fried chicken, sticky rice stir-fry
  4. Dessert: Click here for a link to the Food Sorcery favourites

Ssam lettuce wraps

Ingredients – Serves 2:

  • 6 leaves of soft and flexible lettuce
  • 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 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 – Serves 2:

  • 220g of lean rib eye steak or sirloin sliced very thinly- 2mm thickness
  • 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 beef.
  • Cook for 30 seconds and add all the rest of the ingredients. 
  • Cook for a further minute, take of the heat and serve with kimchi wrapped into ssam lettuce wrap which we prepared before. 

Kimchi Slaw

Ingredients – Serves 4:

  • 4 spring onions shredded
  • 2 red chillies, seeds removed
  • 2 limes: juice and zest
  • Small head of napa cabbage (or regular white cabbage), shredded
  • 1 grated carrot
  • 1 tbsp toasted sesame oil
  • Black 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, grated carrots and chopped chillies in a bowl and sprinkle with salt.
  2. Leave on a side for 10 minutes then squash it with your hands, you can be quite vigorous. Stop when cabbage is slightly softer and resembles cooked cabbage rather than raw.
  3. Add the other ingredients, mix well and chill for at least 15 minutes before serving.

Sweet Potato and Tofu Mandu

Ingredients – Makes 30 small dumplings:

  • – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
  • – 1/2 teaspoon salt
  • – 250g mashed sweet potato (plain, unseasoned)
  • – 1/2 tablespoon grated fresh ginger
  • – 100g of diced firm tofu (use marinated like Cauldron if preferred)
  • – 2 minced garlic cloves
  • – 1 tablespoon chopped Chinese leek
  • – 2 teaspoons of soy sauce
  • – 1 teaspoon sesame oil
  • – Zest of 1 lime
  • – 30 dumpling wrappers

For Cooking:

  • – 4 teaspoons vegetable oil
  • – 120ml cold water


  1. Add the sweet potato puree, cabbage, ginger, garlic, spring onion, soy sauce. Mix everything together with a wooden spoon.

  2. Line a large tray with baking paper. Fill a small cup with cold water.
    Place a dumpling wrapper wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
    Dip one finger in the cold water and trace a line along half the edge of the dumpling wrapper (see picture above).
    Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
    Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the dumplings.

  3. For the cooking part, use a large frying pan or skillet with a tight-fitting lid or plate which covers it.
    Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half of the dumplings in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the mandu are golden.
    Add in 100ml of the cold water and cover immediately with the lid. Steam for about 3 minutes or until most of the water has evaporated.
    Uncover, let the water evaporate completely. Cook until the mandu are crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
    The dumplings should be slightly translucent.
  5. Flip the mandu dumplings on a large serving plate, browned surface up. Cover with aluminium foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
    Serve with the dipping sauce (mix the ingredients in a small bowl).

Korean Fried Chicken

Ingredients – Serves 2:

For the chicken:

  • 4 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

  • 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


  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 wings with salt, pepper, and grated ginger. Toss the chicken with the cornflour until completely coated.
  4. Heat about 2cm of vegetable oil in a largepan 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.

Kimchi-Fried Rice

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
  • 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, mix well with the rest of the ingredients-push on the one side of the pan.
  4. Mix with the rice and finish with copped coriander.

Use the link above to explore the Food Sorcery favourite dessert recipes

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