The Korean version, known as juk, can have various ingredients and toppings added to make it even more substantial and nutritious. Today, we’ll be making a hearty vegetable juk, packed with healthy veggies and served with a simple garnish of sesame oil and sliced scallions. It’s a meal in itself!

Ingredients You’ll Need:

• 1 cup short grain white rice
• 6 cups water
• 1 medium carrot, diced
• 1 cup diced zucchini
• 5 shiitake mushrooms, sliced
• 1 cup baby spinach leaves
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 teaspoons sesame oil
• 2 scallions, sliced thinly, for garnish

Health Benefits of The Main Ingredients

Rice: Rice is easily digested and provides carbohydrates for energy. It also contains small amounts of protein and fiber. White rice is lower in nutrients than brown rice but works very well for porridges. The starch released helps thicken the water to a creamy texture.

Carrots: Carrots are rich in beta-carotene, which gets converted into vitamin A to promote good vision and eye health. They also contain antioxidants and minerals like potassium.

Zucchini: Zucchini is high in vitamin C and manganese. It contains fiber to enhance digestion and has anti-inflammatory benefits as well.

Shiitake Mushrooms:
These mushrooms contain B vitamins like folate and minerals like copper. They are a good plant-based source of iron too. Shiitakes also contain antioxidants and compounds that boost immunity.

Spinach: Spinach is a nutritional powerhouse, packed with vitamins A, C and K. It also provides magnesium, iron, fiber and antioxidants. Adding just a cup of spinach significantly boosts the nutrition of this porridge.

Garlic & Ginger: Garlic and ginger add a punch of flavor. They have antioxidant and anti-inflammatory effects to boost health. Ginger also aids digestion.

Sesame Oil: Sesame oil adds a nutty aroma and flavor. It contains healthy fats, vitamin E, iron and magnesium. The antioxidants in it help control blood pressure too.

Scallions: Scallions provide vitamin K, vitamin C, folate and small amounts of other nutrients like iron and calcium. They add freshness and crunch as a garnish.

Step-by-Step Instructions

1. Rinse the rice well until the water runs clear. Then drain and set aside.
2. In a heavy bottomed pot, bring the water to a boil over high heat.
3. Once boiling, add in the rice, reduce heat to medium and cook for 15 minutes, stirring occasionally.
4. After 15 minutes, the rice should have a porridge-like consistency. Add in the carrots, zucchini, mushrooms and spinach. Stir well.
5. Make a quick garlic-ginger paste by mashing them together. Add to the porridge along with the sesame oil.
6. Let simmer for 5 minutes more until all the vegetables are tender but still retain their shape and texture.
7. Serve piping hot, garnished with sliced scallions and a dash more sesame oil if desired.

Tips and Variations

• Feel free to experiment with other vegetables like broccoli, kale, cabbage, beans or peas.
• For non-vegetarians, diced chicken, beef or seafood can be added too.
• Get creative with healthful toppings like eggs, nuts, seeds or healthy oils.
• For richer flavor, use vegetable or chicken broth instead of water.
• Cook the rice in an instant pot or rice cooker for faster preparation.
• Refrigerate leftovers for up to 4 days or freeze for later use.

The Final Outcome

This Korean vegetable juk is the ultimate comfort food – warm, nourishing and incredibly satiating. The rice and vegetable combo makes it a complete meal balanced with carbs, protein and healthy fats. It’s also vegetarian and gluten-free.

With its mild garlicky-gingery flavors and variety of textures from the tender rice and crisp-tender vegetables, it’s a bowlful of sheer warmth and goodness. The sesame oil adds a lovely nutty aroma while the scallions provide a fresh, herbaceous finish.

It’s no wonder juk is such a popular food when one is feeling under the weather. But it’s also perfect for any cold day when you crave something soothing and homey. Enjoy this versatile rice porridge as a hearty breakfast, a light lunch or even a comforting dinner. I sincerely hope you find this “Korean Vegetable Rice Porridge- Recipe and ingredients” article helpful.

The post Korean Vegetable Rice Porridge- Recipe and ingredients appeared first on Wandering Vegans.

In this post, I’ll be sharing a recipe for vegan Korean pancakes. By using all plant-based ingredients like tofu and mushrooms instead of meat or seafood, these tasty pancakes can be enjoyed by vegans or anyone looking to add more vegetarian dishes into their repertoire. They come together quickly and easily while still delivering on big, bold Korean flavors.

Recipe for Vegan Korean Pancakes

The ingredients for vegan Korean pancakes focus on simple whole food elements that pack a flavor punch.

Ingredients:

• 1 block firm or extra firm tofu, drained and patted dry
• 8 oz mushrooms like shiitake or button, cleaned and sliced
• 1 small onion, diced
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1 1⁄2 cups cabbage, chopped
• 1 cup all purpose flour
• 1⁄4 cup rice flour
• 2 tsp sesame oil
• 1 tsp sea salt
• 1⁄2 tsp ground black pepper
• Vegetable or canola oil for frying
• Soy sauce, hot sauce and sesame seeds to serve

Step 1: Prepare the Vegetables Start by pressing the tofu block between layers of paper towels to remove excess moisture. Then, crumble it into a large bowl. Add in the mushrooms, onion, green onions, garlic and cabbage. Mix well, massaging the tofu lightly to break it up further.

Step 2: Make the Batter In another bowl, whisk together the all purpose flour, rice flour, sesame oil, salt and pepper. Create a well in the center then pour in 1 cup water. Whisk vigorously until a smooth, thick batter forms with no lumps.

Step 3: Combine & Fry Add the vegetable-tofu mixture to the bowl with the batter. Fold everything together until evenly coated.

In a large nonstick skillet, heat 1-2 Tbsp vegetable oil over medium-high heat. Scoop about 1/3 cup portions of batter per pancake into the hot oil, gently pressing down to flatten slightly. Fry for 2-3 minutes per side until crispy and golden.

Step 4: Serve Immediately Transfer the hot pancakes to a paper towel lined plate to drain briefly then serve right away. Offer condiments like soy sauce, hot sauce and a sprinkling of toasted sesame seeds if desired. Enjoy!

Tips for Making Perfect Vegan Korean Pancakes

• Use very cold water when mixing up the batter. This helps create a light, crispy texture.
• Don’t overmix the batter once the water is added. A few small lumps are fine.
• Make sure the oil is hot enough before frying. If it’s not hot enough, the pancakes will be greasy instead of crispy.
• Resist the urge to flip the pancakes too soon. Let them brown well for best texture.
• Work in batches so you don’t overcrowd the pan while frying.
• Keep the finished pancakes in a warm oven while you fry up the rest if you want to serve them all at once.

Customize Your Vegan Korean Pancakes

The basic recipe has lots of room for tasty additions and customizations:

• Swap out the vegetables for whatever you have on hand like carrots, zucchini, spinach etc.
• Add kimchi for some spicy, fermented flavor.
• Mix in toasted sesame seeds or chopped peanuts just before frying for extra crunch.
• Top with avocado slices, vegan mayo, sriracha or other favorite sauces.
• Make mini pancake bites for fun finger food.
• Shape larger pancakes around fillings like tofu-veggie scrambles for a fusion twist.

Storage and Reheating

Freshly fried vegan Korean pancakes are best but leftovers keep well for a few days stored in an airtight container in the fridge. Reheat gently in a nonstick skillet over medium-low, adding a little oil if needed to restore crispy edges. They also reheat nicely in the air fryer or toaster oven. Freeze cooked pancakes up to 2 months then reheat directly from frozen.

Health Benefits of Vegan Korean Pancakes

Going vegan with traditional Korean pancakes creates a naturally gluten-free, plant-based dish full of nutritious ingredients. Here are some of the key benefits:

Tofu – Excellent source of plant based protein, calcium, iron and antioxidants Mushrooms – Packed with B vitamins like riboflavin, niacin, biotin and folate. Also contain potassium. Cabbage – Fiber-rich with vitamin C, vitamin K, folate and sulforaphane with anticancer effects. Onion & Garlic – Contain quercetin and allicin which are anti-inflammatory and may improve heart health. Sesame Seeds – Rich in copper, magnesium, calcium, iron, zinc, fiber, antioxidant vitamin E and phytosterols to lower cholesterol.

This powerhouse combo of vegetables and plant proteins makes vegan Korean pancakes a nutritious alternative to meat and seafood versions.

Conclusion

Give these easy vegan Korean pancakes a try for a delicious meatless meal or snack. Crispy, savory and full of flavor, they come together in a snap with simple pantry ingredients. Customize them to your taste and enjoy all the nutritious benefits of this vegan take on a popular Korean classic. Gochujang hot sauce and a cold glass of makgeolli (rice wine) make the perfect accompaniments! I sincerely hope you find this “Vegan Korean Pancakes- Recipe and ingredients” article helpful.

The post Vegan Korean Pancakes- Recipe and ingredients appeared first on Wandering Vegans.

This article digs into the developing veggie lover food scene in South Korea, analyzing the social impacts, culinary advancements, and expanding fame of plant-based eats less. Lets read below about “Vegan Food in South Korea: There is More Than You Think”

Cultural Influences on Korean Cuisine

Customary Korean cooking focuses on congruity, irregularity, and taking full advantage of the time’s abundance by utilizing hands down the freshest, privately acquired fixings. The fact that some Koreans choose to eat plant-based foods may be due to the Buddhist influence on Korean culinary traditions. Current Korean food might have inclined more towards meat, however the standards of equilibrium and congruity are as yet utilized today.

As additional individuals search out moral and feasible eating choices, customary veggie lover and vegetarian food varieties have encountered a flood in prominence. Worries about wellbeing, the nature, and morals have driven this development, which is in accordance with worldwide drives to decrease the carbon impression of food utilization.

Vegan-friendly Korean Staples

A plant-put together eating routine is focused with respect to the veggie lover cordial staples of Korean food. The following are a couple of examples:

• Bibimbap: Rice, different vegetables, and gochujang, a red bean stew glue, meet up in bibimbap, a vivacious and well known Korean dish. By just overlooking the creature parts from explicit bibimbap recipes, one can make an outwardly staggering and delectable veggie lover variation.
  
• Kimchi: A popular dish in Korea, kimchi is primarily made of fermented cabbage and radishes. There is vegan kimchi available, and it is great for adding a spicy, sour kick to any dish without being overly loaded with prawn paste or fish sauce.
  
• Japchae: Japchae is an exquisite and somewhat sweet dish made utilizing a sautéed food of glass noodles and various vegetables. To make japchae vegetarian, simply use soy sauce with no creature items and exclude the pork.
  
• Tteokbokki: Tteokbokki is a notable road bite that comprises of chewy rice cakes plunged in a sauce that is both zesty and somewhat sweet. In vegetarian forms, the rich preferences of the dinner are protected by involving vegetable or mushroom stock as the establishment.
  
• Gimbap: Korean sushi known as gimbap is a rice roll loaded up with vegetables and salted radishes that is enveloped by ocean growth. These rolls are incredible and simple to make vegetarian assuming that is the thing you’re pursuing. You can personalize your dish with a selection of vegan toppings.

Culinary Innovations in South Korea

The Unknown Frontiers of South Korean Cuisine In response to the rising number of vegan options, chefs and entrepreneurs in South Korea have begun developing novel plant-based alternatives to traditional dishes. A few significant examples are as per the following:

• Vegan Cafés and Restaurants: In recent years, there has been an explosion of vegan restaurants in major Korean cities like Busan and Seoul that serve a diverse selection of plant-based dishes. Vegetarian treats that make certain to be a hit with the two local people and guests are ready at these eateries, displaying the flexibility of Korean fixings.
  
• Plant-Based Meat Alternatives: Korean culinary experts have taken care of business to make plant-based meat options that rival the kind of conventional Korean food. A portion of the new items incorporate soy or wheat-based impersonation chicken, hotdogs produced using plants, and veggie lover bulgogi, a kind of barbecued and prepared meat.
  
• Vegan Desserts: Veggie lover confections are a specialty in South Korea, a country that profoundly esteems vegetarianism. From plant-based rice cakes to without dairy bingsu (shaved ice), vegetarian options in contrast to exemplary treats are jumping up all over town, demonstrating that flavor and creature assurance need not be fundamentally unrelated.
  
• Vegan Street Food: Veggie lover decisions are presently accessible from road sellers, who assume a critical part in Korean food. Vegetarian dumplings, hotcakes, and fish cake sticks are a typical sight at many clamoring road showcases nowadays.

Growing Popularity and Awareness

Veganism is gaining popularity at an alarming rate not only in the cities of South Korea but also all over the country. Numerous Koreans are considering plant-based alternatives due to the growing importance of physical fitness and environmental concerns.

To spread data about veganism and the many advantages of a plant-based diet, the compass and impact of online entertainment have been urgent. Veganism is acquiring ubiquity in South Korea because of the stories, recipes, and café proposals shared by big names, bloggers, and content suppliers.

Government drives and instructive missions are adding to a more prominent acknowledgment of feasible and moral eating decisions. The public authority of Korea is standing firm against environmental change and advancing supportable ways of life by asking its populace to live more economically and steadily.

Challenges and Opportunities

In spite of the fact that there are sure issues, veganism is without a doubt on the ascent in South Korea. The need to conquer social inclinations and customary culinary standards is a hindrance to veganism’s boundless acknowledgment. Due to the emphasis on communal dining in traditional Korean cuisine, catering to the dietary requirements of large parties can be challenging.

Because many traditional Korean dishes may contain hidden animal products, more label transparency is required. Straightforward marking and more plant-based choices can work on the availability and allure of veggie lover choices.

Besides, the difficulties offer extraordinary open doors for development and change. New and exciting plant-based dishes have emerged as a direct result of the influence that veganism has had on South Korean cuisine. As additional organizations and gourmet experts see the interest for veggie lover choices, the business will grow, giving plant-based aficionados much more to browse.

Conclusion

In conclusion, the growing popularity of veganism in South Korea is indicative of a global trend toward eating practices that are healthier and more ethical. A developing consciousness of natural and wellbeing concerns, along with the nation’s assortment and delicious food, has added to veganism’s transient ascent in notoriety. Vegetarian choices in South Korea never neglect to astonish, with dishes going from creative twists on works of art to notable analyses in food science.

One illustration of how a traditional food culture can adapt to meet the demands of modern society is South Korea’s growing interest in plant-based diets. Because of melding innovation with custom and careful living, the Korean feasting experience is going through a transformation towards a more practical and caring point of view on food, which is picking up speed across the globe. I hope you like reading “Vegan Food in South Korea: There is More Than You Think”

The post Vegan Food in South Korea: There is More Than You Think appeared first on Wandering Vegans.

The Rise of Plant-Based Alternatives:

Veganism is becoming increasingly popular as people learn more about the negative effects of meat on the environment and the welfare of animals. A plethora of plant-based substitutes that are flavorful and texturally similar to their animal-based counterparts have emerged as a result of this trend. If you’re looking for a delicious and ethically-sound alternative to traditional holiday ham, try the Ravishing Rose Holiday Tofu Ham.

Ingredients and Preparation of Ravishing Rose Holiday Tofu Ham

The meticulous ingredient selection and expert preparation are the secrets to a delicious Ravishing Rose Holiday Tofu Ham. This vegan gammon is built on tofu, a flexible soy-based protein. A combination of herbs and spices, vegetable stock, and a secret ingredient—rose water—are other necessary components; the latter gives the meal its distinctive and pleasant aroma.

The first step in making the Ravishing Rose Holiday Tofu Ham is to get the tofu firm and tasty by pressing and marinating it. The tofu gets a festive and fragrant profile from the marinade, which is enhanced with rose water and a variety of spices. After that, the tofu is roasted or baked until it’s just right, which brings out all the flavours and gives it a delicious crust.

Flavor Explosion:

Flavour explosions are one of Ravishing Rose Holiday Tofu Ham’s most remarkable features. Rose water brings a delicate flowery note that harmonises with the savoury components of the meal, making for a delicious combination. Because of the herbs and spices, every bite is a new gastronomic experience.

Texture Matters:

The texture of the Ravishing Rose Holiday Tofu Ham is very superb, and it is an essential component of any cuisine. Because of the right amount of pressing and marinating, the tofu takes on the texture of real gammon. The outside is crunchy and delicious, and the inside is soft and luscious. Tofu gammon is a delicious and filling substitute for traditional gammon because of the way the textures are balanced.

Health Benefits:

The nutritional advantages of Ravishing Rose Holiday Tofu Ham are numerous, and it tastes great too. Tofu is a great substitute for meat for people watching their calorie intake because it is high in plant-based protein. This dish is great for your heart and health because it has less saturated fat and cholesterol than regular gammon.

Sustainability and Ethics:

There is a larger shift towards sustainable and ethical consumerism, and the growth of plant-based alternatives is in line with that. Many natural resources, such as land, water, and energy, are used up in the conventional meat production process. On the other hand, vegan alternatives, such as the Ravishing Rose Holiday Tofu Ham, are better for the environment because they produce less waste.

Embracing Diversity:

More people can feel welcome and included at the holiday table when plant-based alternatives are available. If you’re throwing a holiday feast and want to make sure that everyone can eat, whether they have food restrictions or not, the Rose Holiday Tofu Ham is a great option. Not only is it great on its own, but the leftovers are perfect for sandwiches, salads, and other inventive dishes, making it a sustainable and tasty option for holiday dinners.

Culinary Innovation:

A culinary innovation achievement, the Ravishing Rose Holiday Tofu Ham was born. Vegan dishes can be as decadent and savoury as their meat-based counterparts, thanks to chefs and home cooks who are pushing the frontiers of plant-based cuisine. Those who are looking to expand the boundaries of plant-based cuisine through culinary exploration will find this tofu gammon to be an illuminating example of what is possible.

Cultural Adaptation:

It is a flexible addition to holiday celebrations around the world since it absorbs and complements a range of spices and seasonings. This vegan gammon is a unique twist on classic holiday dishes that promotes a more accepting and appreciative attitude towards food at Thanksgiving and Christmas.

Challenges and Considerations:

Making the switch from meat to plant-based options, with their distinct profiles, could be difficult for some people. To be sure, tofu gammon and other plant-based foods will certainly gain popularity as more people discover their health benefits.

Conclusion:

Its versatile cultural adaptability, inventive ingredients, and mouthwatering flavours make it a standout on holiday tables around the world.

If you’re a chef, home cook or foodie looking to make a conscious effort to celebrate in a more humane way, this delicious tofu gammon should be a source of inspiration as you seek for sustainable and ethical alternatives to traditional recipes. So, this Christmas season, think of serving the Ravishing Rose Holiday Tofu Ham—a visually stunning and aromatic treat that goes beyond traditional vegetarian fare.

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A Closer Look…

These vegan Mandu are filled with basic ingredients that you can find almost anywhere! For example, this recipe calls for napa cabbage, zucchini, onion, garlic, and tofu! Not hard at all!

Delcious!

The Veggies

As mentioned above, this recipe calls for specific vegetables but you can always mix it up! Carrots and mushrooms are also common vegetables you could include. The more variety you have the better! In fact, variety produces a richer and more full flavor! I also used garlic cloves and ginger powder in this recipe. You can always use fresh grated ginger but I could not find any! Fresh grated ginger would create an even stronger taste!

The Wrappers

You can find dumpling wrappers of all sorts in local or Asian grocery stores! You can also order them online here! You can also make your own but this can be very time consuming! When I was making my dumplings I resorted to habit and crimped them like pirogies but you can crimp them a little more so they look more like traditional dumplings.

The Process

From beginning to end I would say these vegan dumplings are easy to make! Including the folding process.

1. Start by putting about 1 tablespoon of filling in the middle of the paper.
2. Lightly wet the edges of the paper with water (this works as an adhesive).
3. Then fold the paper in half into a moon shape.
4. Then crimp the edges into a dumpling shape!
5. Boil, fry, or steam your dumplins!

Easy and Delicious! If you are interested in more delicious vegan Korean recipes check out my Easy and Delicious Vegan Gimbap (Korean Sushi), and my Chewy and Delicious Korean Garaetteok Dish (Cylinder-Shaped Rice Cake)!

Let me know what you think of these vegan dumplings in the comments below!

Print Recipe

• Dumplings
• 1 block firm tofu (300g)
• 1 cup finely chopped or sliced napa cabbage
• 3/4 cup shredded zucchini
• 1 tablespoon sesame oil
• 1/2 yellow onion (diced)
• 3 cloves garlic (minced)
• 1/2 cup finely chopped green onion
• 1 tablespoon soy sauce
• 1 teaspoon ginger powder
• A dash of salt and pepper
• 25 Mandoo wrappers (or another dumpling wrapper)
• Sauce
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon Sriracha or another Asian hot sauce
• Red pepper/chili flakes (optional)

1

Start by pressing the tofu between two plates. You need to press for at least 15 minutes and drain half way through. (The tofu should be pretty dry and crumbly when you are done pressing)

2

In the meantime, prepare the rest of the vegetables.

3

Lightly boil the shredded cabbage. Drain and cool. Then squeeze as much water as you can out of the cabbage with your hands. Lightly salt and set aside in a bowl.

4

Squeeze the shredded zucchini like the cabbage. Get as much water out as possible. Lightly salt and set in a separate bowl.

5

In a small pan, saute the garlic and yellow onion in 1/2 tablespoon of the sesame oil. Once fragrant, add the green onion, the additional 1/2 tablespoon of sesame oil, soy sauce, ginger powder, salt, and pepper.

6

Once all of these ingredients are prepared you can dump them all into one large mixing bowl. Mix together until everything is evenly seasoned.

7

Lay out a dumpling wrapper. Place about 1 tablespoon of the filling onto the middle of the wrapper.

8

Using your finger or another utensil, lightly wet the edges of the dumpling paper with water (works as an adhesive).

9

Fold the wrapper in half (moon shape). Smooth the edges together and then crimp them.

10

Repeat until the filling is gone (should fill about 25 wrappers)

11

Boil a pot of water. Once boiling, place the dumplings in gently. Stir lightly to prevent sticking. Reduce to a simmer and allow to cook for 5-6 minutes. *

12

Remove from the water and allow to dry.

13

Mix all ingredients together and dip away!

*You can also steam or fry the dumplings. Both are easy methods!

The post Easy and Delicious Korean Vegan Dumplings (Mandu) appeared first on Wandering Vegans.

If you are looking for something chewy, filling, and delicious look no further! Korean garaetteok is so far my favorite vegan food that I have discovered in South Korea. Garaetteok is a steamed rice cake that is made from pounding and kneading steamed rice flour. It is common to cover them with honey or simple sauces and eat them on their own and to add them to Korean soups! Their texture and density is very similar to Italian gnocchi. If you like gnocchi you will most definitely LOVE these Korean rice cakes.

A Closer Look…

Garaetteok has become one of my all time favorite dishes because it is super delicious and extremely easy to make! You only need to boil the noodles for a few minutes and then toss them in a very simple sauce!

The Sauce

I tried staying pretty traditional with the sauce while also getting what is accessible at my local Korean market. I used a simple and classic combination of sweet and salty ingredients. These were a vegan Korean hot sauce, soy sauce, rice wine vinegar, sesame oil, and brown sugar. Easy peasy! You just mix them all together to create the most delicious and flavor packed sauce for these mild rice cakes.

As for the rice cakes, you can find them at your local Asian market depending on your location, or you can get them on Amazon here. As you may find there are many different types of rice cakes and they all vary slightly in texture and density, and they all have different names!

If you are really interested in Korean or Asian cuisine check out some of my other recipes like my Salty and Savory Simple Vegan Miso (Korean Doenjang). Again, a very simple dish that can be made in 20 minutes or less! I am hoping to post some more traditional dishes soon so stay posted!

Let me know what you think of this Korean Garaetteok recipe in the comments below!

Print Recipe

• 12 oz of garaetteok
• 2 tablespoons soy sauce
• 1/2 tablespoon sesame oil
• 1 tablespoon hot sauce or paste of choice
• 1 tablespoon brown sugar
• 2 tablespoons rice vinegar
• 1/2 tablespoon canola oil

1

Bring about 3 cups of water to a boil in a medium pot

2

Add the garaetteok and boil on medium heat for about 5 minutes, or until very tender *

3

In the meantime prepare the sauce by mixing all the ingredients together in a small bowl

4

Heat the canola oil in a small pan and add the boiled garaetteok once the oil is hot

5

After a couple minutes, pour the sauce over the garaetteok and stir with a large spoon until they are all evenly coated

6

Heat for a few more minutes and then serve immediately

*If you get fresh garaetteok you do not have to do this step. If you got them frozen or refrigerated then you will need to boil them to make them tender again.

The post Chewy and Delicious Korean Garaetteok Dish (Cylinder-Shaped Rice Cake) appeared first on Wandering Vegans.

The Ingredients of Vegetable Rice Porridge (Yachae Jook)

One of my favorite parts about traveling is discovering all the new and amazing foods a place has to offer! There are many foods in Korea I have never tried but they have become some of my favorites. So let’s take a look at some of the cool Korean ingredients that I used to make this recipe. If you are not living in Korea that’s ok, you can find easy replacements for all of the ingredients!

“Mu”-Korean White Radish

Mu

Mu is the Korean white radish. It is very crunchy and very firm but it is amazing for cooking and has very refreshing earthy tones! Mu is used in many dishes but it is common to use it in Gimbap (Korean version of sushi) and the Korean vegetable porridge. An easy replacement would be any white radish, or any radish that is mild in flavor.

Glutinous Sticky Rice

A very popular rice in Asia that is used as a part of or alongside many dishes. I would definitely use this rice for this dish. This rice creates a delightful creamy porridge texture and is calming to the stomach!

Dae-Pa

Dae-pa is a giant Korean green onion that has a rich and strong onion flavor. These onions are much larger and stronger than the typical green onion. Even though they are stronger in flavor, they provide a nice onion undertone to this dish. You do not have to add these if you add the yellow onion.

Gim

This is one of the most popular snacks and ingredients in Korea. Gim is just edible seaweed pieces that can be used for Gimbap, soups, or as toppings for korean vegetable rice porridge! One of my favorite foods here that I eat almost every day! You can usually buy gim at western grocery stores or order it online.

This Korean vegetable rice porridge is delicious and comforting! If you are interested in more Korean dishes check out my Chewy and Delicious Korean Garaetteok Dish (Cylinder-Shaped Rice Cake) and my Salty and Savory Simple Vegan Miso (Korean Doenjang).

So let me know what you think in the comments below!

Print Recipe

• 4 servings white rice (short-grain sticky rice)
• 1/2 yellow onion (finely diced)
• 2 stalks green onion/Korean Dae-pa if you have access (finely diced)
• 4-6 cloves garlic (minced)
• 1 carrot (finely diced)
• 1 cup white radish/Korean mu if you have access (finely diced)
• 1 teaspoon dried parsley
• 1 teaspoon dreid basil
• 1/3 teaspoon dried thyme
• Salt and pepper to taste
• Toppings (optional but yummy)
• Sesame seeds
• Gim (seasoned)

1

Soak rice ahead of time for at least 90 minutes and then rinse well before cooking.

2

Cook rice according to the directions on the package. In the meantime prepare the rest of the vegetables.

3

Once the rice has been cooked set it aside for later use.

4

Heat the sesame oil in a large pot. Add the onions and the garlic and saute on low until fragrant and the onions are transparent.

5

Add the radish and carrot and saute on low for an additional 3-5 minutes.

6

Add in the rice and 1 cup of water. Turn on medium heat and stir regularly until most of the water has evaporated.

7

Add in the additional 1 cup of water and heat on low. Stir regularly until most of the water has evaporated.

8

Add in the seasonings, salt and pepper, and stir to incorporate.

9

Top with sesame seeds and gim to add a little crunch and saltiness.

10

Serve immediately or store in the fridge for 3-4 days. *

*If you store this dish you will just have to reheat it in a pot with a little water as it will dry out when stored.

The post Comforting Traditional Korean Vegetable Rice Porridge (Yachae Jook) appeared first on Wandering Vegans.

Miso Vs. Doenjang

The basis of these two Asian seasonings are pretty similar but there are a few key differences that impact the flavor. Both miso and doenjang are made using fermented soybeans and salt. The key difference is that miso also contains rice and koji starter, a fungus that helps with fermentation. Moreover, miso tends to be more light and sweet while doenjang packs a savory punch.

The doenjang that I used is Jaerae Doenjang by Jayone which has a very smooth and salty flavor. There are many other types of doenjang that use slightly different ingredients or are aged differently. If you want to learn more about doenjang check out this awesome website!

Noodles

Asia offers a wide variety of delicious noodles, which is something I love about it! I chose to use Japanese Somen noodles in this recipe since I had never tried them before and I loved how they turned out! Somen noodles are usually used in cold noodle dishes but you can also use them in hot soup recipes. These noodles are very thin and have a very mild taste so they do not overpower the doenjang seasoning. They are made of wheat so they are not gluten free however there are so many other noodles you could use!

I really enjoy using rice noodles, soba noodles, and ramen noodles but I know there are many more to explore! Check out my Delightful, Healthy, High Protein Vegan Ramen recipe to see ramen noodles in action!

This vegan miso (Korean doenjang) is definitely a delicious recipe so give it a try and let me know what you think in the comments below!

Print Recipe

• 3 1/2 cups water
• 1 tablespoon korean doenjang/miso paste *
• 1/4 yellow onion (diced)
• 3 cloves garlic (minced)
• 3 stalks green onion (finely chopped)
• 3 dried seaweed sheets (optional but good) *
• 2 cups bok choy (sliced)
• 2 servings somen noodles (or any other asian soup noodle)

1

In a medium pot, whisk the doenjang/miso into the water until evenly distributed.

2

Bring to a simmer over medium heat while you prepare the vegetables.

3

Put the onions and garlic in the broth and allow to simmer for 5 minutes.

4

Now place the seaweed and bok choy in the broth and allow to simmer until the bok choy has wilted.

5

Add in the noodles and cook for an additional 5-6 minutes, or until the noodles are just tender.

6

Serve immediately or keep in the fridge for 3-5 days.

*Doenjang is a Korean “miso” that is more savory and has a much stronger flavor than miso. If you only have access to miso this is fine too.
*You can use any dried seaweed snack (usually comes with 6 sheets in a packet).

The post Salty and Savory Simple Vegan Miso (Korean Doenjang) appeared first on Wandering Vegans.

This vegan gimbap recipe is super fun to make and to eat! Gimbap is the Korean form of sushi. They both have similar and a wide variety of ingredients! One of the great things about gimbap/sushi is that you can specialize it to your taste! Whether you like crab, cucumber, carrots, zucchini, or radish…gimbap has got you covered! This dish has been a go-to for my partner and I during our time in Korea so far. You can find it anywhere and you can almost always get it with only vegetables. It is also very common to serve with meat and egg, so just make sure you ask!

Gimbap’s rich flavors come from the sesame oil, pickled vegetables, and salty nori (or seaweed). So let’s take a closer look at the ingredients and how to make this dish!

A Closer Look…

Nori

I have really been enjoying the loads of nori, or seaweed that Korea has to offer. Not only is it delicious but it is absolutely beautiful! It is the best when you get it lightly seasoned and roasted. My favorite is roasted with sea salt and olive oil! You can purchase the snack packs, or the packs specially made for gimbap. You can purchase it at a local store, asian market, or online here.

Beautiful Nori (Seaweed)

The Fillings

I used some pretty classic fillings for the Daegu area but you can feel free to use a variety! As mentioned above, gimbap can also be made with egg and meat. As for the vegetables some of the most common ones are carrot, radish, pickled radish, burdock root, and zucchini. I used carrot, radish, and pickled radish for my vegan gimbap!

You can either julienne or shred your filling ingredients. I shredded mine as I only have a couple small knives to work with at the moment. After shredding or thinly slicing, you will simply saute in some sesame oil for 5-6 minutes! Top with a pinch of salt and you’re good to go!

The Process

Here are a few pictures to help demonstrate how you will prepare and roll your gimbap!

Prepare all of the Ingredients

Once all of your ingredients are sliced and cooked it is helpful to lay everything out and be prepared. Pictured here is my cooked rice, prepared fillings, nori sheets, sesame oil and seeds for topping, and my bamboo mat. You do not need a bamboo mat but it is very helpful during the rolling process.

Spread out the rice and lay the fillings side by side

Lay your nori on top of the bamboo mat. Spread a thin layer of rice onto the nori. Leave approximately 1 inch of space at the top. Spread the fillings side by side on top of the rice.

Rolling the Gimbap

Roll the vegan gimbap away from you. Tuck the nori around the fillings. Give a gentle squeeze with each roll.

The final gimbap roll

On the last roll give one last gentle squeeze. Then unravel the gimbap from the bamboo mat and slice! When you slice you should use a very sharp knife. Coat the knife in sesame oil so the rice does not stick. Try to cut the pieces with a single slice of the knife for a clean cut.

Serve and enjoy!! Let me know what you think of this delicious vegan gimbap recipe in the comments below!

Print Recipe

• 1 cup glutenous sticky rice
• 3 teaspoons sesame oil (divided + more for topping)
• 1 medium carrot (shredded or julienned)
• 1/2 cup white radish (shredded or julienned)
• 4 thin slices yellow pickled radish
• A pinch of salt
• 2 sheets nori (specifically for gimbap)
• 1 teaspoon white sesame seeds

1

Cook the rice. In the meantime prepare the rest of the ingredients.

2

Heat 1 teaspoon sesame oil in a small pan. Place the shredded or julienned carrots and radish into the pan and saute for approximately 5 minutes, or until tender. (You can saute together or separately)

3

Remove from heat and lightly season with salt.

4

Place the carrots, radish, and pickled radish on a plate in preparation for making the gimbap roll.

5

Once the rice has cooked, remove from heat and add 2 teaspoons of sesame oil and a pinch of salt. Stir and allow to cool for 5 minutes.*

6

Lay out your bamboo or silicone gimbap mat and place the nori (seaweed) onto the mat. *

7

Place a thin layer of rice onto the nori, using a spoon to help spread it evenly. Leave a little space on the sides and leave about 1 inch of space on the top edge. (Refer to picture)

8

Lay your fillings across the rice side by side. (Refer to picture)

9

Roll the bamboo mat away from you, curling the nori around the fillings. With each roll, give the gimbap a little squeeze with the bamboo mat.

10

Once finished, give one last gently squeeze and then unravel the gimbap from the mat.

11

Brush the tops of the gimbap with sesame oil. Sprinkle some sesame seeds on top (optional).

12

To cut the rolls, lightly coat the knife in sesame oil so the rice doesn’t stick to the knife.

13

Slice into 1/2 inch pieces. You should be able to cut a piece with one slice of the knife.

14

Serve immediately or pack for lunch!

*This dish is a lot easier to make with freshly cooked rice. If you have old rice, add some water and heat up on the stove to soften.
*You don’t have to use a mat but it does help a lot!

The post Easy and Delicious Vegan Gimbap (Korean Sushi) appeared first on Wandering Vegans.

Vegan Korean pancakes are one of my new favorite foods! “Pajeon” or scallion pancakes are very popular in Korea and can be very diverse in flavor! For example, you can use scallions alone to make these pancakes or you can fill them with any vegetable or seasonings you want! For my Pajeon I decided to mix Korean flavors with summer garden flavors which turned out very well! So lets take a look at these scrumptious flapjacks!

A Closer Look…

These vegan Korean pancakes make for a nutritious breakfast, a creative lunch, or a hefty snack! You can add any vegetables and flavors you want! Also, you can easily make them gluten free by using rice flour or buckwheat flour! Let’s take a look at the ingredients I chose to use in my Pajeon.

Freshly Chopped Veggies!

The Base

For my flour base I chose to use all purpose flour and buckwheat flour for a little added nutrition! You can also use solely buckwheat flour or really any other kind of flour!

The Seasonings

I wanted my pancakes to have a garden veggie flare along with the traditional Korean taste. I threw in some dried basil, parsley, salt, and pepper into my flour mixture. In addition, I added lots of freshly grated garlic into the pancakes for a strong flavor!

The Veggies

For my veggie choices I kept it simple and classic with a hint of spice! Of course I used tons of green onions since that is what these pancakes are all about! I also added in very thinly sliced onion, zucchini, and red chili pepper!

Dipping Sauce (Homemade and Easy!)

These pancakes are super savory and are traditionally Asian so a sweet, salty, and spicy dipping sauce goes very well with them and adds even more flavor! You can purchase Asian dipping sauces at most local grocery stores but you can also make them homemade very easily! Here is how I made mine!

For two servings, mix together about 1 tablespoon fresh orange juice, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon agave nectar or brown sugar, a dash of dried red pepper flakes, and a pinch of finely chopped green onion. Give it a mix and start dipping!

All in all I LOVED how these pancakes turned out! The flavors, the veggie choice, and the seasonings were all perfect to me!

Crispy on the Outside, Fluffy on the Inside!

When you give these vegan Korean pancakes a try let me know what you think in the comments below! If you would like to try more simple and delicious vegan Korean recipes check out my Easy and Delicious Korean Vegan Dumplings (Mandu), or my Comforting Traditional Korean Vegetable Rice Porridge (Yachae Jook)!

Print Recipe

• Dry Ingredients
• 3/4 cup all purpose flour
• 1/4 cup buckwheat flour
• 1/2 tablespoon baking powder
• 2 tablespoons potato or corn starch
• A pinch of salt and pepper
• 1/2 teaspoon turmeric powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• Wet Ingredients
• 1 cup water
• 1 tablespoon sesame oil
• Veggies
• 1/2 yellow onion (thinly sliced)
• 1 cup green scallions (chopped)
• 1 cup zucchini (thinly sliced)
• 2 tablespoons fresh garlic (thin peeled pieces or minced)
• 1/4 cup chili peppers (thinly sliced and optional)

1

Place all the dry ingredients into a medium mixing bowl. Stir to combine.

2

Add the water and stir until the batter looks like regular pancake batter (medium thickness and creamy with little chunks).

3

Add the sesame oil. If the batter seems too thick or too thin adjust with some additional flour or water.

4

Coat a non-stick pan with some additional oil to ensure the pancake does not stick. *

5

Heat the pan on medium-low heat. Then, add some of your prepared vegetables into the bottom of the pan in a thin layer.

6

Pour half of the batter over the veggies.

7

Layer additional veggies on top of the batter and press them into the batter a little more with your fingers.

8

Sprinkle some salt and additional parsley on top and allow to cook for 5-7 minutes.

9

Use a spatula to loosen up the sides to check if the first side is golden brown.

10

Once golden brown, flip and cook the other side until it is also golden brown.

12

Dip in store bought or homemade dipping sauce (refer to recipe in blog above).

13

Or, store in the fridge for 4-5 days and reheat in a toaster!

*The size of your pan determines the thickness of your pancake. If it is a thicker pancake you will need to cover the pan and cook on low to ensure the inside cooks through I used an 8 inch pan and cooked uncovered on low heat.

The post Vegan Korean Pancakes (Vegan Pajeon: Scallion/Green Onion Pancakes) appeared first on Wandering Vegans.