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Korean Cookery Class – Recipes Mandu, Breaded Chicken, Kimchi Slaw

Korean Cookery Class 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
  • Korean Breaded 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

Ingredients – Makes 25:

  • – 150g minced pork (or beef) (4.6 ounces)
  • – 2 spring onions, sliced
  • – 10g garlic chives, finely chopped
  • – 2xm 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:

  1. Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)
  2.  
  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.)
  4.  
  5. Repeat step 2 until you use up the remaining ingredients.
  6.  
  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

Method:

  1. In a mixing bowl, whisk together honey and sambal, followed by ponzu and sesame oil.
  2.  
  3. When all the above ingredients are well combined, add all the rest mix well and correct the seasoning.
  4.  
  5. Serve with mandu or other dim sum type dish.

Korean Breaded Chicken

Ingredients – Serves 4:

For the Chicken:

  • – 12 chicken mini fillets
  • – 2tbsp of cornflour
  • – 250g breadcrumbs
  • – Rapeseed oil for frying

Method:

  1. In a bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken into the flour mixture. Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
  2.  
  3. Fry in rapeseed oil until golden brown and cooked through

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 gochugaru flakes
  • – 1tbsp of soy sauce
  • – 1 tsp of honey (optional)
  • – 1 tsp tahini (optional)
  • – Handful of chopped coriander

Method:

  1. Place shredded cabbage, grated carrots and chopped chillies in a bowl and sprinkle with salt.
  2.  
  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.
  4.  
  5. Add the other ingredients, mix well and chill for at least 15 minutes before serving.

We hope you enjoyed the class!

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