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Korean Cookery Class & Meal – Mandu, Fried Chicken, Kimchi Fried Rice,

Korean Cookery Class & Meal Recipes

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:

  • Pork Mandu – Traditional Korean dumplings with dipping sauce
  • Bulgogi- Thinly sliced and spiced pieces of charred steak with peppers
  • Korean Fried Chicken – Light and crispy on the outside, juicy in the middle
  • Kimchi Fried Rice – Sticky-fried rice with a tang from the kimchi
  • Kimchi Slaw – Salted and spicy crunchy salad.

Pork Mandu


Great with pork mince, you can change this for any mince or if you are veggie,roast sweet potatoes whole in their skin, take the soft flesh, and mix with fine diced firm tofu. A mandu dumpling filled by about 20g mixture.

  • – One pack of gyoza or dumpling skin (there are about 36 per pack)
  • – 400g minced pork 
  • – 2 spring onions, sliced
  • – 10g garlic chives, finely chopped
  • – 2cm of ginger, grated
  • – 1 clove of garlic, minced
  • – 1/2 tsp of gochugaru
  • – 1tsp fish sauce
  • – 1tsp soy sauce
  • – 1tsp sesame oil
  • – salt and pepper to taste


  1. Combine and mix the filling ingredients in a mixing bowl.
  2. 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 by folding then place it on a non-stick flat surface. 
  3. Repeat step 2 until you use up the remaining ingredients.
  4. Cook mandu per your preference.

Pan-Fried Mandu:

  1. 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 50ml water 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:

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

Spicy Dumpling Dipping Sauce

Ingredients – this makes plenty, hence we demo.  Every chef has their own version, and it may differ to the recipe, but this one is lovely:

  • – 2tsp of Sambal oelek, if you can’t find use gochujang or chilli paste
  • – 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.
  2. When all the above ingredients are well combined, add all the rest mix well and correct the seasoning.
  3. Serve with mandu or other dim sum type dish.


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. 

Korean Fried Chicken

Ingredients – Serves 2:

If you don’t eat meat – use cauliflower or tofu, or a mix.  Chop into chunks similar sized and substitute into the recipe below.

For the chicken:

  • – 4 chicken thighs, skinless and boneless, cut into thirds
  • – 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
  • – 1/2 onion 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 the chicken 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

Kimchi Fried Rice

Ingredients – Serves 4:

  • – 1 tbsp of good quality oil
  • – 3 cups of cooked basmati rice
  • – 2 cloves of chopped garlic
  • – 1 sliced onion
  • – 2 chopped spring onions
  • – 1 cup of kimchi
  • – Handful of chopped coriander
  • – 3 eggs, beaten
  • – 1 tbsp soy sauce
  • – 1 tsp fish sauce


  1. Heat wok and add oil, onion and garlic, fry for 2 minutes.
  2. Throw in kimchi, spring onion, soy sauce and fish 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. Scramble the eggs on the second half of the wok, until medium-cooked.
  5. Mix with the rice and finish with copped coriander.

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
  • –  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.
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)

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