Korean cooking class

cooking class

I am a teacher so I know how to teach.  And I like to cook, but can I teach how to cook?

Well, that is what I did this weekend.  I was invited to teach a fabulous group of ladies some Korean recipes.  The host had a gorgeous kitchen for cooking and teaching and graciously worked as my assistant fetching all sorts of ingredients and utensils.  The ladies were excellent students, trying, learning and asking lots of questions.  Good food and good times were enjoyed by all!

What was on the lesson plan? First up, kimbap, rice rolls. I demonstrated the simple art of rolling them so they each look like a little masterpiece! 🙂

kimbap rolls

Secondly, we made our own pork mushroom mandu, dumplings, folding up little pockets of goodness!

Pork mushroom mandu

And finally, we enjoyed some Korean bbq’ed beef, bulgogi in lettuce wraps.

lettuce wrap

Sorry, no glamour shots of these. This was the last piece of meat that was about to be devoured when we snatched it from a hungry mouth in order to snap a picture. Even though bulgogi is probably the most well know Korean dish, I have yet to post a recipe for the marinade.  Soon… I promise! 🙂

cooking class 2


Pork mushroom dumplings – Dwaeji gogi beoseot mandu

Pork mushroom manduA delicate blend of pork, mushrooms and onions, wrapped in a dumpling skin and fried to perfection.  A perfect pork present!  A paramount pocketful of pork! A marvelous mouthwatering mushroom mandu! A delectable dumpling for dunking. 🙂

I haven’t made mandu, Korean dumplings, in a while but I had pulled out ground pork in the morning without any idea what to make with it.  Though I like my other recipe for mandu, I didn’t have all the ingredients in the house. Out of my crisper drawer, much like Mr.Dressup’s tickle trunk, I pulled mushrooms and onions. I improvised the following recipe and to my delight, and that of my family, it was delicious!

The things you need:

  • 1 lb ground pork
  • 1 large green onion finely chopped
  • 1/4 c mushrooms finely chopped
  • 1/4 c onion finely chopped
  • 1/8 tsp ground pepper
  • 1/8 tsp salt
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 30 dumpling skins

The how to:

  • mix together all the ingredients – except the dumpling skins of course 🙂
  • using a teaspoon, scoop a small amount of the mixture into the centre of the dumpling skins
  • wet the edges and press together (either by hand or using a mandu press)
  • heat a frying pan with vegetable oil
  • place as many dumplings as will comfortably fit in the pan (you will need to do more than one batch)
  • fry for 1-2 mins until the bottoms are brown then flip them over
  • add 1/2 cup of water and steam the mandu until the water has evaporated
  • fry for another 30 seconds or so and serve with dipping sauce
  • Enjoy!

Mandu – Korean dumplings

mandu 2

Here is an easy-to-make recipe for dumplings. These home-made Korean dumplings will have you abandoning your frozen bag from the grocery store faster than you can say “MANDU!”

I haven’t made mandu in a long time and I was feeling intimidated.  It seemed like a lot of work. But when I got down to it, it really was not more work than making meatballs. And it was less messy.  Now if you think making meatballs is still too much work, I might not be able to persuade you to make dumplings.

If you are on board to make them, you will be rewarded.  They are delicious!

I must confess that having a dumpling press not only makes mandu-making easier, it also makes them look pretty.  I found this press years ago in a dollar store and it has sat in the far corners of a cabinet since then. This summer when I was overly pregnant, my friend was helping me clean. She almost threw the press out.  Boy was I glad I stopped her! And boy was I glad she found it back!  I might have to make her some mandu as a thank you.

The time you need: prep time: 15 mins    cook time: 7 mins (per batch)

The things you need:

  • 400 g lean ground pork
  • 1 cup cabbage shredded
  • 2 green onions
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1/2 tsp minced ginger
  • 1 tbsp minced garlic (2 – 3 cloves, depending on size)
  • 1/8 tsp black pepper
  • 30 frozen dumpling skin wrappers (available in most grocery stores)

The how to:

  • chop your cabbage nice and fine
  • chop up your green onions
  • add the veggies to the ground pork
  • add remaining ingredients and mix well

chopped cabbagechopped onionmandu mixture

Method one: “hand” made

  • Lay a dumpling skin on your hand
  • Place 1 teaspoon of meat mixture in the centre (‘re’ because I’m Canadian!)
  • Wet the edges of half the skin
  • Fold over and press together and pinch

mandu in handhand made mandu

Method two: a dumpling press

  • Lay a dumpling skin on your handy-dandy press
  • Place 1 teaspoon of meat mixture in the centre
  • Wet the edges of half the skin
  • Collapse the press together and squeeeeze!

mandu in presspressed mandu in pressmandu press

  • heat a frying pan with vegetable oil
  • place as many dumplings as will comfortably fit in the pan (you will need to do more than one batch)
  • fry for 1-2 mins until the bottoms are brown then flip them over
  • add 1/2 cup of water and steam the mandu until the water has evaporated
  • fry for another 30 seconds or so and serve with dipping sauce
  • WARNING! these will be gone before you have finished frying up the next batch!

 

jaina making mandutaron making mandukyah making mandu

 The kids earning their keep!

Recipe adapted from www.taste.com.au