Recipes – Korean Cookery Class
Korean Cookery Class Recipes
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.
We Cooked:
- Pork Mandu
- Beef Japchae
- Korean Fried Chicken
- Kimchi Fried Rice
Pork Mandu
Ingredients – Serves 2:
- – 5-6 dumpling wrappers (large)
- – Some water in a small bowl (to help with sealing the wrapper)
Dumpling Filling:
- – 130g minced pork, beef or Vegetarian Mince
- – 3x spring onions, sliced
- – 10g garlic chives (0.3 ounces), finely chopped
- – 2x clove of garlic, minced
- – 2cm of ginger, minced
- – 1tsp fish sauce
- – 1tsp soy sauce
- – 1tsp fine sea salt
- – 1tsp sesame oil
- – 1/2tsp minced garlic
- – 1tsp Korean chilli flakes (gochugaru)
Method:
- Combine and mix the filling ingredients in a mixing bowl.
- 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.
- Repeat step 2 until you use up the remaining ingredients.
- Cook the Mandu:
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 saucepan) 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 dipping sauce or soy sauce.
Spicy Dumpling Dipping Sauce
Ingredients – Serves 4:
- – 2tsp of Gochugaru paste
- – 4 tbsp of ponzu
- – 1 lime, zest and juice
- – 1tbsp of sesame oil
- – 1 tsp of fish sauce (omit for dietaries and allergies)
- – 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
Method:
- In a mixing bowl, whisk together honey and gouchgaru, followed by ponzu and sesame oil.
- When all the above ingredients are well combined, add all the rest mix well and correct the seasoning.
- Serve with mandu.
Japchae – Sweet potato noodle dish
Ingredients: Serves 2
- 60g beef (shoulder tender, skirt or rump) or King Oyster Mushroom
- 2 cloves garlic
- Half white onion or banana shallot
- 4 dried shiitake mushrooms – pre-soaked in hot water
- ½ carrot
- ½ bell pepper
- 2 x stalks spring onions
- 100g dangmyeon (sweet potato starch noodles)
- 1 x large egg
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
- Sauce:
- 1 heaped tbsp of ssamjang paste
- 10ml hot water to loosen
- 1 tsp toasted sesame oil
Method:
- Cover & soak the dried shiitake mushrooms in hot water until softened to the core. Cut into slices.
- Bring a pot of water to the boil and cook the noodles for 8 minutes. Drain well using a sieve.
- Prepare the beef and vegetables – cut the beef into thin, even strips. Chop the onion, carrot, bell pepper into matchsticks.
- In a small mixing bowl, crack and beat an egg. Pour it into a hot non-stick pan and swirl to ensure a thin even layer. Cook for about 40 seconds and place on a chopping board. Once cooled down, roll the egg into a cigar and finely slice.
- Meanwhile, whisk together all the sauce ingredients in a bowl.
- Pour about a teaspoon on vegetable oil into a wok or pan and cook the thin beef strips for 1 minute.
- Add grated garlic and all vegetables (except spring onions and egg). Cook for 2-3 minutes until softened.
- Add the noodles and mix everything together. Add the egg strips.
- Pour the sauce over the noodles and mix until fully combined.
Plate the stir-fry and garnish with toasted sesame seeds and spring onions.
Korean Fried Chicken – Main
Ingredients – Serves 2:
For a vegan or vegetarian, use 250g of firm tofu – timings and quantities are the same, cook until golden brown on both sides.
For the Chicken/Tofu:
- 2 chicken thighs (250g), skinless and boneless, cut thinly. Or 250g firm Tofu
- A large chunk of ginger, finely grated
- 2 cloves of garlic
- 50g cornflour
- Vegetable oil, for frying
- Sesame seeds and sliced spring onion to serve
For the Sauce
- 50g palm sugar (or 2 tablespoons brown sugar)
- 2x tbsp of rice vinegar
- 1 tbsp gochujang (Korean chilli paste)
- 5-6 cherry tomatoes
- 2 tbsp soy sauce
- 2 large garlic cloves, minced or grated
- Small piece of ginger, grated
- 2 tsp sesame oil
- 1x shallot, diced
- 1tsp of oil
Method:
- Let’s start with the sauce; Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for one more minute
- 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 with salt, pepper, and grated ginger and garlic. Toss with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large pan over medium/high heat. Fry the chicken until crisp and golden, turning halfway. Remove from the oil and place on kitchen paper.
- 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
Method:
- Heat wok and add oil, onion and garlic, fry for 2 minutes.
- Throw in kimchi, spring onion, broccoli, soy sauce and warm up.
- Add rice, toss around, mix well with the rest of the ingredients-push on the one side of the pan.
- Mix with the rice and finish with copped coriander.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
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