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.