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Korean Cookery Class – Recipes

Korean Cookery Class & Meal 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 Fried 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 12:

  • – 120g minced pork (or beef) (4.6 ounces)
  • – 1 spring onions, sliced
  • – pinch garlic chives, finely chopped
  • – 1tsp of grated ginger
  • – 1 clove of garlic, minced
  • – 1/2 tsp of gochugaru
  • – 1/2tsp fish sauce
  • – 1/2tsp soy sauce
  • – 1/2tsp sesame oil
  • – salt and pepper to taste
  • – 12 dumpling wrappers – available in Asian supermarkets

Method:

  • Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)
  • 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.)
  • 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 (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.
  • Serve the mandu on a plate while still hot and with Korean dumpling sauce.

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 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. 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.
  3. Add the other ingredients, mix well and chill for at least 15 minutes before serving.

Spicy Dumpling Dipping Sauce

Ingredients – Serves 2:

  • 2tbsp Ponzu
  • 1tbsp Sticky teriyaki
  • 1tbsp Sweet chilli
  • 1tbsp Rice vinegar
  • 1tbsp Lime juice
  • 1tbsp Sesame oil
  • 1tsp Gochugaru flakes
  • 2tbsp of cold water

Method:

  1. In a mixing bowl, whisk together all the ingredients, taste and correct the seasoning. Add more water if the sauce is too strong. 
  2. Serve with mandu or other dim sum type dish.

Korean Fried Chicken

Ingredients – Serves 2:

For the chicken:

  • – 4 chicken thighs, skinless and boneless, cut thinly or half a cauliflower, sliced
  • – 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

Method:

  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.
  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 or cauliflower with salt, pepper, and grated ginger. Toss the chicken with the cornflour until completely coated.
  4. Heat about 2cm of vegetable oil in a largepan over medium/high heat. Fry the chicken or cauliflower until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
  5. Reheat the sauce and toss the crispy chicken or cauliflower in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Kimchi Fried Rice

Ingredients – Serves 2:

  • – 1/2 tbsp of good quality oil
  • – 1.5 cups of cooked sticky rice
  • – 1 cloves of chopped garlic
  • – 1/2 sliced red onion
  • – 1 chopped spring onions
  • – 1/2 cup of kimchi
  • – Handful of chopped coriander
  • – 1 egg, beaten
  • – 1/2 tbsp soy sauce
  • – 1/2 tsp fish sauce

Method:

  1. Heat wok and add oil, onion and garlic, fry for 2 minutes.
  2. Throw in kimchi, spring onion, soy sauce and fish 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. Scramble the eggs on the second half of the wok, until medium-cooked.
  5. 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 please do get in touch. Email: lovetocook@foodsorcery.co.uk

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