food made at the cookery school Manchester
Korean Cookery Class with Kimchi – Recipes
Korean Cookery Class with Kimchi 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
- Kimbap – Similar looking to sushi but very different flavours and no raw fish.
- Kimchi – Traditional Korean dish made with salted and fermented vegetables.
- Korean Fried Chicken – Light and crispy on the outside, juicy in the middle.
Pork Mandu
Ingredients
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. Each mandu dumpling is 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
Method:
- Combine and mix the filling ingredients in a mixing bowl.
- 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.
- 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 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:
- 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 – 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
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.
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:
- Rinse the spinach and parboil rapidly in boiling water for 30 seconds to 1 minute.
- 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.
- 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.
- 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.
- 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.
- Gather all the ingredients at the Kimbap rolling station.
- 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.
- Now fill the seaweed with the filling ingredients making sure you evenly use the ingredients so you do not run short.
- Then roll the sheet.
- Repeat for all sheets.
- Slice into bite sized pieces.
Napa Cabbage Kimchi
- Kimchi paste as needed
- 1 tbsp of sea salt
- 1 head of napa cabbage, cut into large chunks, no problem if sizes vary
- ½ bunch of fresh Asian chives (also called Chinese leek), cut into 1-inch batons
Method
- Place the cabbage and salt in a clean mixing bowl and massage firmly, but without causing much damage, 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.
Kimchi paste – 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
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).
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
- 1 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
Method:
- 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.
- 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 with salt, pepper, and grated ginger. Toss the chicken 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, 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
We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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