Parent & Teen Korean Recipes – Sweet Potato Mandu; Korean Fried Chicken;
Parent & Teen Korean Recipes
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:
Main & Side: Sweet Potato Mandu, Korean Fried Chicken or Marinated Tofu in Sticky Gochujang Sauce with Stir-Fried Rice.
Dessert: Chocolate Fondant
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:
- 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.
Add the sweet potato puree, ginger, garlic, spring onion, miso paste. Mix everything together with a wooden spoon.
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.- 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. - 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).
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:
- Heat a medium saucepan, add oil, sauté onion for 2 minutes, follow by garlic.
- Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
- 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).
- 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:
- 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.
- Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger.
- 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.
- 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.
- 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:
- Heat a medium saucepan, add oil, sauté onion for 2 minutes, follow by garlic.
- 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:
- Heat wok on high heat, pour in the oil and get it hot.
- Add red pepper and sauté for a couple of minutes, followed by garlic.
- Add rice and make it crispy on the bottom before mixing through.
- Add bean sprouts, spring onion and coriander and cook for 2 minutes.
- Finish with a splash of soy sauce, lemon zest and juice.
Food Sorcery Chocolate Fondant
Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.
Ingredients – makes 4
- 100g butter or margarine, plus extra for greasing
- 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- 100g plain flour or gluten free flour
- 100g caster sugar
- 25g cocoa powder
- 25g melted butter
- 2 medium eggs
- 2 medium egg yolks
- Vanilla ice cream, crème fraiche, mint & berries
Method
- Preheat the oven to 190˚C/170˚C fan/Gas 5
- Grease 4 ramekins with butter.
- Dust inside of ramekins with cocoa powder
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
- Remove from the heat, sift over the flour and then whisk it in
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.
Lemon Posset
Ingredients – Serves 3-4:
- – 300ml of double cream
- – 60g caster sugar
- – 1 juicy lemon
Method:
- Squeeze the lemon.
- 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.
- Take the pan off the heat and whisk in the lemon juice.
- Strain this into a jug and leave to cool for 20minutes.
- 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.
- Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers
We hope you enjoyed the class!
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