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Tag Archives: korean cuisine

Kimchi Dumplings

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I made these dumplings using kimchi, leek, bean sprouts, sesame oil and minced garlic. I used a pre-made wrapper. Because the kimchi contains fish sauce, these are not vegetarian. If you make your own kimchi without, and ensure the wrappers don’t contain egg, it could be easily made vegan.

I then fried them in a bit of oil on one side with the lid on, before turning them, adding a bit of water, putting on the lid, and cooking them until they were brown on the other side as well.

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Cucumber MuChim

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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.

Danpatjuk

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I made this mildly sweet porridge using agave syrup in place of honey to make it vegan.

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Hwajeon

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This was my first attempt at Hwajeon, a pan-fried rice cake in syrup.

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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.

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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.

Kongnamul Muchim

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I used the spicy variation of the recipe, substituting black sesame seeds for white ones to give the dish a little more contrast.

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Mushroom BokkEum

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Here is the recipe.

Bean Sprout NaMul

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I made bean sprout NaMul, using this recipe for the basics but adding chilli powder as described in this recipe.