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Parent & Teen Korean Recipes – Sweet Potato Mandu; Korean Fried Chicken;

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Our Cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

Starter: Miso Sweet Potato Mandu with Goma Dare Sesame Dip;

Main: Korean Fried Chicken or Marinated Tofu in Sticky Gochujang Sauce with Stir-Fried Rice;

Dessert: Lemon Posset;

Miso Sweet Potato Mandu

Ingredients – Makes 40:

  • – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
  • – 1/2 teaspoon salt
  • – 250g mashed sweet potato (plain, unseasoned)
  • – 1/2 tablespoon grated fresh ginger
  • – 100g of diced firm tofu (use marinated like Cauldron if preferred)
  • – 2 minced garlic cloves
  • – 1 tablespoon chopped Chinese leek
  • – 2 teaspoons white miso paste
  • – 1 teaspoon sesame oil
  • – Zest of 1 lime
  • – 40 dumpling wrappers

For Cooking:

  • – 4 teaspoons sesame oil
  • – 120ml cold water

Method:

  1. Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.


  2. Add the sweet potato puree, ginger, garlic, spring onion, miso paste. Mix everything together with a wooden spoon.


  3. Line a large tray with baking paper. Fill a small cup with cold water.
    Place a dumpling wrapper wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
    Dip one finger in the cold water and trace a line along half the edge of the dumpling wrapper (see picture above).
    Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
    Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the dumplings.

  4. For the cooking part, use a large frying pan or skillet with a tight-fitting lid or plate which covers it.
    Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half of the dumplings in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the mandu are golden.
    Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
    Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the mandu are crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
    The dumplings should be slightly translucent.
  5.  
  6. Flip the mandu dumplings on a large serving plate, browned surface up. Cover with aluminium foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
    Serve with the dipping sauce (mix the ingredients in a small bowl).

Goma Dare Sesame Dip

Ingredients – Serves 2:

  • – 2tbsp nerigoma sauce (or tahini)
  • – 3tbsp of sake
  • – 1tbsp of ponzu
  • – 1tbsp of white miso
  • – 1tbsp of vegetable oil
  • – 1tbsp of roasted sesame oil
  • – 1tsp of sugar
  • – 1tsp of mirin
  • – 1tsp of rice vinegar
  • – 1 clove of garlic, minced

Method:

  1. Whisk all the above ingredients, until well combined.
  2.  
  3. Place in an airtight container and store in the fridge for up to 1 week.

Korean Fried Chicken

Ingredients – Serves 2:

For the chicken:

  • – 2x chicken breast, sliced
  • – Large chunk of ginger, finely grated
  • – 2 cloves of garlic, 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

Method:

  1. Heat a medium saucepan, add oil, sauté onion for 2 minutes, follow by garlic.
  2.  
  3. Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  4.  
  5. Season the chicken wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
  6.  
  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).
  8.  
  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.

Marinated Tofu

Ingredients – Serves 2:

  • – 454g firm tofu
  • – 4 tablespoons soy sauce
  • – 3 tablespoons rice vinegar
  • – 1 tablespoon pure maple syrup
  • – 1 teaspoon sesame oil
  • – 2 garlic cloves, minced
  • – 1 tablespoon fresh grated ginger, OR 1/2 teaspoon dried ginger
  • – 2-3tablespoons sunflower oil

Method:

  1. Quick press the tofu: Cut the tofu into cubes. Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy, like a large book or cast-iron skillet. Press like this for 15 minutes while you make the marinade.
  2.  
  3. Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger. 
  4.  
  5. Marinate the tofu: Place the pressed tofu pieces in a shallow dish. Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavourful.
  6.  
  7. Cook the tofu: In a large skillet, cast iron preferred, add a few tablespoons of a neutral oil and heat over medium-high heat. You can omit the oil if needed, but you will need a very good non-stick pan, so the tofu pieces don’t stick. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side.
  8.  
  9. Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat. This makes the tofu even more flavourful! The tofu will quickly absorb the sauce.

Sticky Gochujang Sauce

Ingredients – Serves 2:

  • – 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

Method:

  1. Heat a medium saucepan, add oil, sauté onion for 2 minutes, follow by garlic.
  2.  
  3. Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.

Stir-Fried Rice

Ingredients – Serves 2:

  • – 250g of cooked short-grained rice (do not rinse to keep it sticky)
  • – 2 cloves of garlic, roughly chopped
  • – 1 red pepper, sliced
  • – Handful of bean sprouts
  • – 2 spring onions, sliced
  • – Handful of coriander, chopped
  • – 1 lime, zest and juice
  • – 1tbsp of soy or mushroom sauce
  • – 1tbsp of vegetable oil

Method:

  1. Heat wok on high heat, pour in the oil and get it hot.
  2.  
  3. Add red pepper and sauté for a couple of minutes, followed by garlic.
  4.  
  5. Add rice and make it crispy on the bottom before mixing through.
  6.  
  7. Add bean sprouts, spring onion and coriander and cook for 2 minutes.
  8.  
  9. Finish with a splash of soy sauce, lemon zest and juice.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon

Method:

  1. Squeeze the lemon.
  2.  
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

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