Korean Cookery Class and Meal – Recipes

• Combine and mix the filling ingredients in a mixing bowl.
• Once fully incorporated, mix the filling vigorously in one direction until it reaches the consistency of a sticky paste. If using meats like chicken or pork, you will start to notice white streaks along the sides of the mixing bowl (this is the fats breaking down and will result in a much more tender and juicy bite).

Folding the Mandu

• 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 to make all your dumplings.

Pan Fried Potsticker Method:

• In a well-heated pan, add some cooking oil. Place your dumplings 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 Method:

• Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the mandu on it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
• When cooked the mandu should look slightly translucent Serve immediately.

Optional - Add a Crispy Lattice

• Make a cornstarch slurry by mixing cornflour and water together.
• Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.

Serve the mandu while hot and with Korean dipping sauce or soy sauce.

• Tip the flour and salt into a stand mixer.
• In a steady stream, add the water and mix the dough slowly before increasing the speed. Do this until the dough is stretchy.
• Cover with cling film and leave the dough to rest for half an hour.
• You can roll out using a rolling pin or for best results use a pasta machine.

• Mix all the ingredients in a bowl and refrigerate until needed.

• Blend all marinade ingredients until smooth.
• Place the thinly sliced meat in a bowl and pour over the marinade mix well gently massaging into the meat.
• Add the sesame oil only now and mix some more into the meat.
• Cover the bowl with cling film or cover with a lid if there is one stand for 4 hours in the fridge or overnight is ideal.
• Pre-heat a frying pan on medium heat add the oil spread then quickly add the meat and any optional vegetables. Cook 3 to 5 minutes or till everything is cooked to your desired doneness.
• Toss in the sesame seeds and stir them in well.
• Serve with steamed rice.

• Rinse the spinach and parboil rapidly in boiling water for 30 seconds to 1 minute.
• Drain and run under cold water and gently squeeze to remove excess water then put the spinach into a bowl add ½ tablespoon sesame oil and salt to taste before mixing well.
• Pre-heat a frying pan and brush with oil. Add the beaten egg and cook on both sides over a medium heat then cut into long strips.
• Lightly cook the carrots for I minute in an oiled pan over medium heat.
• Place the cooked rice into a mixing bowl and add ½ tablespoon sesame oil and salt to taste, mix well with the rice.
• Place one dried seaweed sheet on the bamboo mat shinny side down, place the rice and spread evenly and thinly to cover 2/3 of the sheet leaving about 2 inch gap at the top end.
• Now fill with the filling ingredients making sure you evenly use the ingredients so you do not run short.
• Then roll the sheet.
• Slice into bite sized pieces.

• Start with the sauce; Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for one more minute
• 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 tofu with salt, pepper, and grated ginger and garlic. Toss with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large pan over medium/high heat. Fry the chicken until crisp and golden, turning halfway. Remove from the oil and place on kitchen paper.
• Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions

• Soak rice before rinsing for 20 minutes for more tender grains.
• Rinse at least 3-4 times under running cold water, until it runs clear.
• Place water and rice in a cold pan with no lid, then heat until simmering.
• After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
• Turn off the heat and let rest for 20 minutes, do not remove the lid.
• Add seasoning if using, mix well and chill well in a refrigerator before using. (ideally overnight)

• Add all above ingredients into a blender and whizz until a smooth paste is formed.
• 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).

• Place the Chinese leaf and salt in a clean mixing bowl and massage firmly together. You can stop when cabbage feels lightly wilted.
• Drain excess liquid and smother with roughly half a cup of kimchi paste and massage gently.
• Add Asian chives and mix.
• Place in a tight-lid jar and pack down tightly, adding a bit of filtered water if needed.
• Fermentation process produces gas, make sure you leave some space and don’t overfill the jar.
• Leave the kimchi out of the fridge for 3-7 days, out of the direct sunlight.
• Make sure you release gas daily.
• Kimchi can be eaten after first week or even immediately as a lovely salad.