Korean Class & Meal Recipes – Korean Fried Chicken; Pork Kimchi Mandu; Bibimbap;
Our 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.
You Cooked:
Korean Fried Chicken; Kimchi Slaw; Bibimbap; Pork Kimchi; Spicy Cucumber Salad;
Korean Fried Chicken
Ingredients – Serves 2:
For the chicken:
- – 2x chicken breast, sliced
- – Large chunk of ginger, finely grated
- – 50g cornflour
- – Vegetable oil, for frying
- – Sesame seeds and sliced spring onion, to serve
For the Sauce:
- – 2x piece 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 ginger, grated
- – 2 tsp sesame oil
- – 1x shallot, diced
- – 1tsp of oil
Method:
- Heat a medium saucepan, add oil, sauté onion for 2 minutes, follow by garlic.
- 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 wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a largepan over a 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).
- 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 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
Method:
- Place shredded cabbage, grated carrots and chopped chillies in a bowl and sprinkle with salt.
- 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.
- Add the other ingredients, mix well and chill for at least 15 minutes before serving.
Bibimbap
Variety is key here and consider the size of your bowl – when you serve the dish, you will half fill the bowl with rice and then arrange the different meat and vegetables almost in a clock face, around a fried egg positioned centrally.
Ingredients – Serves 2:
- – Carrot, Broccoli, Green Beans, Red Pepper, Cabbage, Cauliflower etc
- – Sesame oil
- – Soy Sauce to Marinade the pork or tofu
- – Rice 60g per person uncooked
- – Spring onions
- – 2 eggs
Method:
- Slice all your vegetables into thin strips or similar, you want to line these up in your bowl. The slower cooking veg, like carrots, should be sliced thinner. Set aside.
- Boil your rice as per instructions but add some sliced spring onion and black sesame seeds into the uncooked rice. Once cooked, drain, and keep warm.
- In medium frying pan, heat teaspoon of sesame oil, then cook first your pork, it will only take a couple of minutes – set aside; then carefully cook your vegetables picking the slowest cooking first. Keep separate in the pan, and once cooked, set aside.
- Finally fry two eggs – you should be able to use the same pan throughout – add a little extra oil if it is drying out.
To Serve: Half fill bowls with the rice, then position the cooked meat and vegetables around it. Finally place egg on top, sprinkle with any garnishes – chilli flakes, spring onion etc
Drizzle your bibimbap sauce (see below) on top and enjoy smashing the runny yolk into all the ingredients with the fiery sauce bringing all together.
Serve with pickled vegetable salad.
Bibimbap Sauce
ngredients – Serves 2:
- – 1 tablespoon gochujang paste – if you can’t find this, use miso paste and siracha spicy sauce
- – 1 tsp toasted sesame seeds
- – 1 tablespoon apple vinegar or any oriental vinegar
- – 2 tsp soy sauce
Method:
- Mix all ingredients in a small bowl, set aside. Check the spice, if you want it a bit fiercer, add more paste or some chilli flakes
Egg Fried Rice
Ingredients – Serves 2:
- – 1tbsp of good quality oil
- – 3 cups of cooked basmati rice or any other rice
- – 2 cloves of chopped garlic
- – 1 sliced red onion
- – 2 chopped spring onions
- – 1 bell pepper, sliced
- – Handful of chopped coriander
- – 3 eggs, beaten
- – 1tbps soy sauce
- – 1tsp fish sauce
Method:
- Heat wok and add oil, onion and garlic, fry for 2 minutes, add bell pepper and sauté for 2 more minutes.
- Throw in spring onion, soy sauce and fish sauce and warm up.
- Add rice, toss around, mix well with the rest of the ingredients-push on the one side of the pan.
- Scramble the eggs on the second half of the wok, until medium-cooked.
- Mix with the rice and finish with copped coriander.
Pork Kimchi Mandu
Ingredients – Makes 25:
Dumpling Skin:
- – 25 dumpling wrappers (large)
- – Some water in a small bowl (to help with sealing the wrapper)
For Filling:
- – 1 1/2cups kimchi (about 2 weeks+ old Kimchi), finely chopped (*see note)
- – 250g tofu (firm) (8.8 ounces), minced (*see note)
- – 200g mung bean sprouts (7 ounces), parboiled and finely chopped (*see note)
- – 130g minced pork (or beef) (4.6 ounces), excess water / blood removed with kitchen paper towel
- – 1/2onion (50 g / 1.7 ounces), finely chopped
- – 10g garlic chives (0.3 ounces), finely chopped
- – 1egg
- – 1tsp fine sea salt
- – 1tsp sesame oil
- – 1/2tsp minced garlic
- – A few sprinkles ground black peppers
- – Somecooking oil (I used sunflower oil)
- – 1/4cup water to use in pan frying (This is one batch use, so if you’re cooking in multiple batches, you will need more water.)
Method:
- Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)
- 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. Seal the wrapper then place it on a non-stick flat surface. (I’m still a newbie when it comes to folding dumplings, so here is an awesome video instruction on “6 ways to fold a dumpling“. Don’t get intimidated by it if yours don’t look pretty at first. It takes some practice to make them pretty.)
- Repeat step 2 until you use up the remaining ingredients.
- Cook mandu per your preference.
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 sauce pan) 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.
Spicy Dumpling Dipping Sauce
Ingredients – Serves 4:
- – 2 tsp of Sambal oelek
- – 4 tbsp of ponzu
- – 1 lime, zest and juice
- – 1 tbsp of sesame oil
- – 1 tsp of fish sauce
- – 1 tsp of honey
- – 1 clove of garlic, crushed
- – Small piece of ginger, grated
- – 1 spring onion, sliced
- – 1 tsp of sesame seeds
- – 1 tbsp of chopped coriander
Method:
- In a mixing bowl, whisk together honey and sambal, followed by ponzu and sesame oil.
- When all the above ingredients are well combined, add all the rest mix well and correct the seasoning.
- Serve with mandu or other dim sum type dish.
Oi Muchin Spicy Cucumber Salad
Ingredients – Serves 6:
- – 1 Cucumber, Washed and Sliced
- – 1 carrot, cut into small battons
- – 1 spring onion, Sliced
- – 2 cloves Garlic, Minced
- – 2 Tablespoons Soy Sauce
- – 1 Tablespoon Gochugaru (Korean Red Pepper Flakes)
- – 2 teaspoons Toasted Sesame Oil
- – 1 teaspoon Cane Sugar
- – 2 tsp of rice vinegar
- – 2 teaspoons Toasted Sesame Seeds
Method:
- Place all ingredients in a bowl and mix very well so that the gochugaru is evenly distributed. Store in the refrigerator for at least 1 hour up to 2 days.
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