Korean Cookery Class & Meal – Recipes

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Korean Cookery Class & Meal Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.

We Cooked:

  1.  Pork Mandu
  2. Kimbap Sushi with Bulgogi – Similar looking to sushi but very different flavours and no raw fish.
  3. Korean Fried Chicken
  4. Kimchi Fried Rice

Pork Mandu

Ingredients – Serves 2:

  • – 5-6 dumpling wrappers (large)
  • – Some water in a small bowl (to help with sealing the wrapper)

Dumpling Filling:

  • – 130g minced pork, beef or Vegetarian Mince
  • – 3x spring onions, sliced
  • – 10g garlic chives (0.3 ounces), finely chopped
  • – 2x clove of garlic, minced
  • – 2cm of ginger, minced
  • – 1tsp fish sauce
  • – 1tsp soy sauce
  • – 1tsp fine sea salt
  • – 1tsp sesame oil
  • – 1/2tsp minced garlic
  • – 1tsp Korean chilli flakes (gochugaru)

Method:

  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. 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.
  3. Repeat step 2 until you use up the remaining ingredients.
  4. Cook the Mandu:

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 saucepan) and cook the mandu for 15 to 20 minutes on medium-low heat.

Serve the mandu on a plate while still hot with dipping sauce or soy sauce.

Spicy Dumpling Dipping Sauce

Ingredients – Serves 4:

  • – 2tsp of Gochugaru paste
  • – 4 tbsp of ponzu
  • – 1 lime, zest and juice
  • – 1tbsp of sesame oil
  • – 1 tsp of fish sauce (omit for dietaries and allergies)
  • – 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

Method:

  1. In a mixing bowl, whisk together honey and gouchgaru, 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.

Bulgogi for your Kimbap Sushi

Ingredients – Serves 1: 

  • 100g of rib-eye steak or sirloin thinly sliced
  • 1 small onion
  • 1 spring onion 
  • ½ medium carrot 
  • 1tsp toasted sesame oil
  • 1tsp toasted sesame seeds
  • 1tsp cooking oil

Bulgogi Marinade:

  • 2tbsp of soy sauce
  • 1tbsp of brown sugar
  • 1tbsp of rice wine vinegar
  • 1/2 red apple or Asian pear 155 grams, grated
  • ½ onion, grated
  • 1 clove of finely chopped garlic, minced
  • 1tsp of grated ginger
  •  

Method:

  1. Blend all marinade ingredients until smooth.
  2. Place the thinly sliced meat in a bowl and pour over the marinade mix well gently massaging into the meat.
  3. Add the sesame oil only now and mix some more into the meat.
  4. 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.
  5. Pre-heat a skillet or grill on medium heat add the cooking oil spread it well over the surface then quickly add the meat and any optional vegetables. cook 3 to 5 minutes or till everything is cooked to your desired doneness.
  6. Toss in the sesame seeds and stir them in well.
  7. Serve with steamed rice.

Kimbap

Ingredients: 

  • 4 Dried seaweed sheets
  • 120 grams spinach or regular baby spinach
  • 2 eggs beaten
  • ½ carrot 120 grams julienned
  • 2-4 crab sticks
  • 4 yellow radish pickle cut into long strips
  • 2 ½ cups steamed rice
  • 2 tablespoon sesame oil
  • 3/8 teaspoon fine sea salt

Method:

  1. Rinse the spinach and parboil rapidly in boiling water for 30 seconds to 1 minute.
  2. Drain and run under cold water gently squeeze to remove excess water then put the spinach into a bowl add 1/8 teaspoon table salt and ½ tablespoon sesame oil and mix well.
  3. Pre-heat a skillet brush with oil add the beaten egg and cook on both sides over a medium heat then cut into long strips.
  4. Lightly cook the carrots crab sticks for I minute in an oiled pan over medium heat. some people use these raw but I prefer cooked.
  5. Place the cooked rice into a mixing bowl and add ½ tablespoon sesame oil and ¼ teaspoon fine sea salt mix well with the rice.
  6. Gather all the ingredients at the Kimbap rolling station.
  7. Place one dried seaweed sheeton 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.
  8. Now fill the seaweed with the filling ingredients making sure you evenly use the ingredients so you do not run short.
  9. Then roll the sheet.
  10. Repeat for all sheets.
  11. Slice into bite sized pieces.

Korean Fried Chicken

Ingredients – Serves 2:

For a vegan or vegetarian, use 250g of firm tofu  – timings and quantities are the same, cook until golden brown on both sides. 

For the Chicken/Tofu:

  • 2 chicken thighs (250g), skinless and boneless, cut thinly. Or 250g firm Tofu
  • A large chunk of ginger, finely grated
  • 2 cloves of garlic
  • 50g cornflour
  • Vegetable oil, for frying
  • Sesame seeds and sliced spring onion to serve

For the Sauce

  • 50g palm sugar (or 2 tablespoons brown sugar)
  • 2x tbsp of rice vinegar
  • 1 tbsp gochujang (Korean chilli paste)
  • 1tbsp of ketchup
  • 2 tbsp soy sauce
  • 2 large garlic cloves, minced or grated
  • Small piece of ginger, grated
  • 2 tsp sesame oil
  • 1x shallot, diced
  • 1tsp of oil

Method:

  1. Let’s start with the sauce; Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for one more minute 
  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 and garlic. Toss 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 and golden, turning halfway. Remove from the oil and place on kitchen paper. 
  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
  • – 1 cup of kimchi
  • – Handful of chopped coriander
  • – 1tbps soy sauce
  • – Tender stem broccoli and any other veg you like

Method:

  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.

We hope you enjoyed the class!

If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk

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