I used salt instead of fish sauce for a vegan version of cucumber muchim., and also substituted chives for garlic chives because that is what I had available. I used a bit less chilli than the recipe called for and quite enjoyed the resulting salad. Black sesame seeds made it a little more visually striking.
Tag Archives: korean cuisine
I made this mildly sweet porridge using agave syrup in place of honey to make it vegan.
This was my first attempt at Hwajeon, a pan-fried rice cake in syrup.
Normally they are decorated with the leaves of a daisy and the flower is made from jujube. I only had dried jujube, so I soaked it in water, but I also made half of the cakes using softer medjool dates.
I didn’t have daisy leaves, so I used mint and dill leaves. I was afraid they would impart too much flavour – especially the dill – but it turned out okay. The cakes are thicker than they ought to be, and I clearly need a more delicate touch with my floral design, but I still think they’re pretty.
I used the spicy variation of the recipe, substituting black sesame seeds for white ones to give the dish a little more contrast.