You are currently viewing Korean Class & Meal – Bibimbap; Pork Mandu; Korean Fried Chicken;

Korean Class & Meal – Bibimbap; Pork Mandu; Korean Fried Chicken;

We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

We cooked:

  • – Bibimbap
  • – Kimchi Paste
  • – Kimchi Slaw
  • – Korean Fried Chicken
  • – Korean Sticky Rice
  • – Pork Mandu
  • – Dumpling Sauce
  • – Pineapple Sauce


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


  1. 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.
  3. 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.
  5. 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.
  7. 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

Ingredients – 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


  1. 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

Kimchi Paste

Ingredients – Makes 4 Cups:

  • – 12 cloves of garlic
  • – 5 inches of peeled ginger
  • – 2tbsp of sea salt
  • – 2tbsp of sugar
  • – 1 cup of gochugaru flakes
  • – ¼ cup of fish sauce
  • – 1tbsp of soy sauce
  • – 2tbsp of rice vinegar
  • – 2tbsp of oyster sauce
  • – ½ cup of filtered water


  1. Add all above ingredients into a blender and whizz until a smooth paste is formed.
  3. Use for you kimchi immediately or transfer into a sealed container, will last indefinitely in a refrigerator (if the tubs and everything else were clean enough).

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.
  3. 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.
  5. Add the other ingredients, mix well and chill for at least 15 minutes before serving.

Korean Fried Chicken

Ingredients – Serves 2:

Ingredients – For the chicken:

  • – 4 chicken thighs, skinless and boneless
  • – 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


  1. Heat a medium saucepan, add oil, sauté onion for 2 minutes, follow by garlic.
  3. Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  5. Season the chicken wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
  7. 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).
  9. Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.


Korean Sticky Rice

How to Cook Short-grained Sticky Rice:

  • Use good quality short-grain rice
  • Soak the rice for 20 minutes, don’t wash after
  • Rice to water precisely 250g of rice: 330g of water
  • Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer
  • After bubbles appear, place the lid on your pan and simmer for 10 minutes
  • Turn off heat after 10 minutes and let rest for 30 minutes longer, do not remove the lid
  • Add seasoning and chill well in a refrigerator before using


  • – 1.5 cup of short-grained rice (we prefer Nishiki)
  • – 2 cups of filtered water
  • – ¼ cup of sushi seasoning


  1. Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
  3. When the rice has finished cooking, rest it for 10 minutes to absorb all the extra moisture.

Pork Mandu

Ingredients – Makes 25:

  • – 130g minced pork (or beef) (4.6 ounces), excess water / blood removed with kitchen paper towel
  • – 2 spring onions, sliced
  • – 10g garlic chives (0.3 ounces), finely chopped
  • – 2xm of ginger, minced
  • – 1tsp fish sauce
  • – 1tsp soy sauce
  • – 1tsp fine sea salt
  • – 1tsp sesame oil
  • – 1/2tsp minced garlic
  • – A fewsprinkles ground black peppers


  1. Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)
  3. 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.)
  5. Repeat step 2 until you use up the remaining ingredients.
  7. 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.

  1. Serve the mandu on a plate while still hot and with Korean dumpling sauce.

Spicy Dumpling Dipping Sauce

Ingredients – Serves 4:

  • – 2tsp of Sambal oelek
  • – 1tbsp of sticky teriyaki sauce
  • – 4 tbsp of ponzu
  • – 1 lime, zest and juice
  • – 1tbsp of sesame oil
  • – 1 tsp of fish sauce
  • – 1tsp of honey
  • – 1 clove of garlic, crushed
  • – Small piece of ginger, grated
  • – 1 spring onion, sliced
  • – 1tsp of sesame seeds
  • – 1 tbsp of chopped coriander


  1. In a mixing bowl, whisk together honey and sambal, followed by ponzu and sesame oil.
  3. When all the above ingredients are well combined, add all the rest mix well and correct the seasoning.
  5. Serve with mandu or other dim sum type dish.

Tangsyuk: Korean sweet and sour sauce

Ingredients – Serves 2:

  • – 1x shallot, diced
  • – 2 cloves of garlic, minced
  • – 2cm of ginger, grated
  • – ¼ of pineapple, diced
  • – 1tsp of dark brown sugar or 1x palm sugar
  • – 1tsp of rice vinegar
  • – 1x red chilli, chopped
  • – 2tbsp of banana ketchup
  • – 1tbs of tamari
  • – 1tbsp of gochujang
  • – Splash of water
  • – Vegetable oil for cooking
  • – Salt and pepper to taste
  • – Chopped coriander
  • – Mixed sesame seeds to garnish


  1. Get a wok or sauce pan 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 2.
  3. Bring to simmer and cook for 10 minutes on low heat until thickened.
  5. Serve with Korean sticky rice and pork or bibimbap.
  7. Garnish with sesame seeds and chopped coriander.

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