Napa Cabbage Kimchi.
It's a dish Koreans eat in practically every meal. Whether you're having breakfast, lunch, or dinner, kimchi accompanies or is the key ingredient in countless dishes.
It's thrown into soups, stews, stir fries, Korean pancakes, noodles, rice rolls, and so much more. Many Koreans think that a meal is not complete without kimchi.
Unfortunately, this quintessential dish is usually seasoned with fish sauce, fermented salted shrimp, and other seafood. And as a result, kimchi found in Korean restaurants or grocery stores are not suitable for vegans.
Kimchi is quite popular these days, and I see so many folks uploading vegan kimchi recipes online. However, many of them are inauthentic or include ingredients that are either seasonal or hard to find.
That's why I decided to develop a vegan kimchi recipe that was straightforward and easy to make. With just two hours of your time, you can have delicious kimchi for months at a time at a fraction of the cost of grocery store kimchi.
Please give this recipe a try and let me know what you think! :)
Spicy rice cakes (ddeokbokki) is by far Korea's number one street food. But sometimes Koreans want something a little more fancy.
That's when they have hot pot style spicy rice cakes (jeuksuk ddeokbokki) at a sit down restaurant. At some places, there have set menus where rice cakes come with various types of sauces, veggies, noodles, fish cakes, and meats and brought to your table to cook. From the traditional spicy sauce to black bean sauce, there so many types of combinations you can choose from.
At other places, you can make your own ddeokbokki hot pot by picking and choosing what you'd like at a buffet style restaurant.
Today, I'm going to show you how to make the most famous type of hot pot rice cakes with traditional spicy red sauce.
Chewy rice cakes, ramen noodles, and various veggies are simmered in a spicy yet sweet red sauce. And instead of fish cakes, I'll use Inari sushi wraps (fried and marinated bean curd) which pairs nicely with this dish. It's packed with flavor and is so good that it brings tears to my eyes every time I make it.
With just a key cooking ingredients on hand, you can make this spicy yet addicting dish and bring back the memories you have eating street food in Korea. Enjoy :)
English Name: Steamed Green Cabbage Wraps
Korean Name: 양배추쌈
Romanized: Yangbaechu Ssam
Storage: Can be refrigerated in an air tight container for up to 3 days
Classified Under: Wraps
If you've ever been to a Korean restaurant, you may be familiar with lettuce wraps (ssangchu ssam). But just as popular in Korean households is steamed green cabbage wraps (yangbaechu ssam).
Green cabbage is briefly steamed till soft and translucent, topped with rice and ssamjang (korean dipping sauce), wrapped up and eaten in one bite. When steamed, cabbage becomes slightly sweet and chewy, making it an amazing wrap base.
If you'd like, fill your wrap with whatever Korean side dishes you have along with rice and ssamjang, and you've got yourself a flavor and nutrient packed meal.
Since cabbage shrinks when steamed, 2-3 people can finish a whole head of cabbage in one sitting. It's a great way to get your greens in without too much effort.
Give this dead simple recipe a try sometime!
Sick of hummus or ranch as your veggie dip? Give ssamjang a try! This earthy, savory, sweet, and nutty dipping sauce is a staple in many Korean meals. It's bursting with flavor and absolutely addicting!
Use it to dip carrot or cucumber sticks, or add it to lettuce wraps with rice for a simple meal. Of course, you can buy pre-made Ssamjang at a Korean grocery store, but homemade is so much better.
With just a few staple ingredients and veggies on hand, this sauce is easy and quick to put together. Make this, and your tastebuds will be blown away!
This was inspired by Maangchi's ssamjang recipe, but I adjusted the seasonings a little to better suit my tastes and make it suitable for vegans.
English Name: Vegan Kimchi Fried Rice
Korean Name: 채식 김치볶음밥
Romanized: Chaeshik Kimchi Bokkeumbap
Storage: Can be refrigerated in an air tight container for up to 3-4 days
Classified Under: Rice
When Koreans have nothing to eat in the fridge, they make kimchi fried rice. After all, every Korean has at least rice and kimchi in the fridge. Right? :)
This vegan kimchi fried rice recipe is so simple to make yet packed with flavor. Top it with mashed avocados seasoned with Indian black salt, and you got yourself a kimchi fried rice that tastes like it has a runny sunny side up egg on it. YUM!!!
It's everything you can ask for in a Kimchi fried rice, without the meat or eggs. Definitely give this recipe a try! You'll be blown away by how good this is! :)
English Name: Korean Vegetable Stock
Korean Name: 채수
Storage: Can be refrigerated in an air tight container for up to 4 days or frozen for several months.
Classified Under: Soups/Stews
Koreans love soups and stews. And the secret to good soups and stews is having a good broth as a base.
This recipe is commonly used in Korean Buddhist temples to add a deep umami flavor to soups and sauces. This easy and simple recipe can be used for all your Korean cooking needs. All you need is 3 ingredients and around 20 minutes to prepare.
This recipe makes around 1.5 cups of broth but you can double or triple the recipe according to your needs. Use right away or store in the fridge for up to 4 days or freezer for months at a time.
Give this simple vegetable stock recipe a try and let me know what you think! :)
English Name: Cooked White Rice
Korean Name: 밥
Romanized: Bop, bob.
Storage: Can be refrigerated or frozen for prolonged storage. Simply microwave it for 1-2 minutes for refrigerated rice, or 3-4 minutes for frozen rice.
Classified Under: Rice
If you have a rice cooker, making rice is pretty straightforward. But if you don't, you may find that everyone suggests different cooking times, water-to-rice ratios, and more.
After testing out dozens of ways to cook rice, I think I've found the quickest and easiest way to cook Korean white rice (a.k.a. short grain white rice or sushi rice).
This method takes just 25 minutes and makes the fluffiest rice ever! So much quicker and better texture wise than making it in a rice cooker.
Give this method a try when making your next Korean meal! :)
After going vegan, I missed eating Korean food I grew up with. Seeing the lack of resources on plant-based Korean cooking, I decided to develop and share delicious and easy vegan Korean recipes that anyone can make!
More about me>
Copyright © Vegan Seoul Food.
All Rights Reserved.