You are currently viewing Korean Cookery Class Recipes – Pork Mandu; Kimchi Fried Rice;

Korean Cookery Class Recipes – Pork Mandu; Kimchi Fried Rice;

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

You Cooked:

  • Pork Mandu with Spicy Dumpling Dipping Sauce;
  • Korean Fried Chicken with Kimchi Fried Rice & Oi Muchin Spicy Cucumber Salad;

Pork Mandu

Ingredients – Makes 25:

  • – 130g minced pork (or beef) (4.6 ounces), excess water / blood removed with kitchen paper towel
  • – 2 spring onions, sliced
  • – 10g garlic chives (0.3 ounces), finely chopped
  • – 2xm of ginger, minced
  • – 1tsp fish sauce
  • – 1tsp soy sauce
  • – 1tsp fine sea salt
  • – 1tsp sesame oil
  • – 1/2tsp minced garlic
  • – A fewsprinkles ground black peppers


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


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

Korean Fried Chicken

Ingredients – Serves 2:

Ingredients – For the chicken:

  • – 4 chicken thighs, skinless and boneless
  • – Large chunk of ginger, finely grated
  • – 50g cornflour
  • – Vegetable oil, for frying
  • – Sesame seeds and sliced spring onion, to serve

For the sauce

  • – 2x piece 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 ginger, grated
  • – 2 tsp sesame oil
  • – 1x shallot, diced
  • – 1tsp of oil


  1. Heat a medium saucepan, add oil, sauté onion for 2 minutes, follow by garlic.
  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 the grated ginger. Toss the chicken with the cornflour until completely coated.
  7. Heat about 2cm of vegetable oil in a largepan over a 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:

  • – 1 tbsp of good quality oil
  • – 3 cups of cooked basmati rice
  • – 2 cloves of chopped garlic
  • – 1 sliced red 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.
  3. Throw in kimchi, spring onion, soy sauce and fish 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. Scramble the eggs on the second half of the wok, until medium-cooked.
  9. Mix with the rice and finish with copped coriander.

Oi Muchin Spicy Cucumber Salad

Ingredients – Serves 6:

  • – 1 Cucumber, Washed and Sliced
  • – 1 carrot, cut into small battons
  • – 1 spring onion, Sliced
  • – 2 cloves Garlic, Minced
  • – 2 Tablespoons Soy Sauce
  • – 1 Tablespoon Gochugaru (Korean Red Pepper Flakes)
  • – 2 teaspoons Toasted Sesame Oil
  • – 1 teaspoon Cane Sugar
  • – 2 tsp of rice vinegar
  • – 2 teaspoons Toasted Sesame Seeds


  1. Place all ingredients in a bowl and mix very well so that the gochugaru is evenly distributed. Store in the refrigerator for at least 1 hour up to 2 days.

Kimchi Paste

Ingredients – 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


  1. Add all above ingredients into a blender and whizz until a smooth paste is formed.
  3. 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).

Baechu Kimchi

Ingredients – Makes 1x 500ml Jar:

  • – 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


  1. 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.
  3. Drain excess liquid and smother with roughly half a cup of kimchi paste and massage gently.
  4. Add Asian chives and mix.
  6. Place in a tight-lid jar and pack down tightly, adding a bit of filtered water if needed.
  8. Fermentation process produces gas, make sure you leave some space and don’t overfill the jar.
  10. Leave the kimchi out of the fridge for 3-7 days, out of the direct sunlight.
  11. Make sure you release gas daily.
  13. Kimchi can be eaten after first week or even immediately as a lovely salad.

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