You are currently viewing Korean Cookery Class Recipes – Mandu; Korean Fried Chicken;

Korean Cookery Class Recipes – Mandu; Korean Fried Chicken;

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. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  • Pork & Beef Mandu;
  • Korean Fried Chicken;
  • Kimchi Fried Rice;
  • Korean Pineapple Sweet & Sour Sauce;

Pork Mandu

Ingredients – Serves 2:

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

Dumpling Filling:

  • – 200g minced pork
  • – 200g minced beef
  • – 3x spring onions, sliced
  • – 10g garlic chives (0.3 ounces), finely chopped
  • – 2x clove of garlic, minced
  • – 2xm of ginger, minced
  • – 1tsp fine sea salt
  • – 1tsp sesame oil
  • – 1/2tsp minced garlic
  • – 1tsp Korean peppers flakes(gochugaru)
  • – 1tsp Kiso curry spice
  • – Some cooking oil (I used sunflower oil)
  • – 1/4cup water to use in pan frying (This is one batch use, so if you’re cooking in multiple batches, you will need more water.)


  1. Combine and mix the filling ingredients in a mixing bowl.
  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. 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.
  5. Repeat step 2 until you use up the remaining ingredients.
  6. Cook the 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).


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.

  1. Serve the mandu on a plate while still hot and with Korean dumpling sauce or just dark soy.

Dipping Sauce

Ingredients – Serves 2:

  • – 1 tablespoon soy sauce
  • – 1 tablespoon of ponzu
  • – 1 teaspoon black vinegar
  • – 1 tablespoon water
  • – 1 tablespoon of honey
  • – pinch of black pepper and/or gochugaru (red chili pepper flakes)
  • – 1 clove of garlic, grated
  • – 1cm of fresh ginger, grated


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

Korean Fried Chicken

Ingredients – Serves 2:

For the chicken:

  • – 4 chicken thighs, skinless and boneless, cut thinly
  • – 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
  • – 1x shallot, 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.
  3. Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  5. Season the chicken wings with salt, pepper, and grated ginger. Toss the chicken with the cornflour until completely coated.
  7. Heat about 2cm of vegetable oil in a largepan 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).
  9. 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


  1. Heat wok and add oil, onion and garlic, fry for 2 minutes.
  3. Throw in kimchi, spring onion, broccoli, soy sauce and warm up.
  5. Add rice, toss around, mix well with the rest of the ingredients-push on the one side of the pan.
  7. Mix with the rice and finish with copped coriander.

How to Cook Korean Sticky Rice

  1. Use good quality short-grained rice.
  3. Allow 100g of uncooked rice per person.
  5. Rinse the rice at least 4 times under running cold water, until it runs clear.
  7. Rice to water ratio is precisely 250g of rice: 330g of water.
  9. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  11. After bubbles appear, place the lid on your pan and simmer for 11 minutes.
  13. Turn off the heat after 11 minutes and let rest for 30 minutes longer, do not remove the lid.
  15. Season with salt and sesame oil.

Korean Pineapple Sweet & Sour Sauce

Ingredients – Serves 2:

  • – 1x shallot, diced (or a small white onion)
  • – 2 cloves of garlic, minced
  • – 2cm of ginger, grated
  • – ¼ of pineapple, diced
  • – 1tbsp of dark brown sugar or palm sugar
  • – 1tbsp of rice vinegar
  • – 1x red chilli, chopped
  • – 2tbsp of banana ketchup or normal
  • – 1tbs of tamari or light soy sauce
  • – 200g of tinned chopped tomatoes
  • – A handful of cherry tomatoes
  • – Vegetable oil for cooking
  • – Salt and pepper to taste
  • – Chopped coriander
  • – Mixed sesame seeds to garnish


  1. Get a medium saucepan on high heat with a splash of oil, and sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients.
  3. Bring to a simmer and cook for 10 minutes on low heat until thickened.
  5. Garnish with sesame seeds and chopped coriander.

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