Chinese-Mauritian Street Food with Brendan Pang
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Vegan Cooking Master Class Korean
Publish on: 03 September, 2020 | In:m | Author by: Dylan Vickers-Fukakusa
KOREAN COOKING
Feb Jun-Oct
Yeonnik-bap - Sticky Rice Wrapped in Lotus Leaf
Oi-Baek-Kimchi- White Cucumber Kimchi
Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables
Doboo Jeon- Fried Tofu and Vegetable Patties
Cho-Gochjang Sweet and Spicy Bean Paste Sauce
🍚 Yeonnip-bap - Sticky Rice Wrapped in Lotus Leaf with Mushrooms
Lotus leaves have a strong symbolic connection to buddhism. “Like the lotus flower that grows out of the mud and blossoms about the muddy water surface, we can rise above our defilments and sufferings of life.” … “the scent of lotus leaves radiates through the mind and body”. Lotus leaves have numerous health benefits. They are high in iron and unsaturated fats, and can help prevent anemia and low blood pressure. They also promote blood circulation and lower the body’s temperature which can have a calming effect on the mind. In addition, lotus leaves have strong antimicrobial effects, making them an ideal vessel for food to stay fresh during the hottest of summer days. Lotus leaves can also be dried to be used as brewing tea.
Serves: 2
Active time: 20 minutes
Total time: 45 minutes
INGREDIENTS
2 lotus leaves, dried lotus leaves
170 g sticky rice
1 tbsp salt, for washing lotus leaves
For the mushroom topping:
1 king oyster mushroom, sliced thinly
1 dried shiitake mushroom, rehydrated, and quartered
50ml Chaeso-Gumul- Kombu and Shiitake Mushroom Stock
1 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 tablespoons pine nuts
6 lotus seeds (optional)
1 tsp black sesame seeds
METHOD
Wash and rinse the sticky rice, soak in cold water overnight.
If using dried lotus leaves, soak them in water overnight until they are soft.
If using fresh lotus leaves, wash them in water mixed with a tbsp of salt and pat them dry.
Heat a saute pan over medium-low heat. Add in the vegetable and sesame oil. Once the oil is hot, add in the mushrooms and stir-fry for 1-2 minutes. Add in the soy sauce, sugar, pine nuts, chaseo-gumul and sesame seeds and stir fry for another minute, until the mushrooms are soft.
Place one of the lotus leaves in a vessel. Place half of the rice in the center of the lotus leaf. Arrange half the mushroom mixture on top of the rice. Wrap the rice by folding the bottom side of the leaf over the rice, then folding the two sides of the leaf over the rice, and finally fold the top side of the leaf over the rice and tuck. Repeat the preceding steps for the second lotus leaf.
Prepare a steamer and steam the sticky rice bundles for 45 minutes.
🥒 Oi-baek-kimchi- Cucumber White Kimchi
A burst of coolness and refreshment in one bite. Since it is a very light dish, cucumber white kimchi can be consumed immediately, but fermented cucumber white kimchi tastes even more tangy and refreshing. Cucumbers are high in water content and help to lower body temperatures and quench thirst, especially during the summer. It is low in calories and has diuretic effects to ease puffiness and swelling.
Serves 2
Preparation time: 40 minutes
Cooking time: 5 minutes
INGREDIENTS
1 cucumbers 250g, seeds removed, cut into batons
½ green chilli, sliced
3 leaves shiso
1 tbsp rice wine vinegar
2x2x2 cm ginger, minced
1 tsp shio kombu
¼ grated pear
1 tbsp sesame seeds
1 tsp sugar
½ tsp salt
METHOD
Mix all of the ingredients together in a mixing bowl, and allow them to marinate for 1-2 hours. Adjust the seasoning with a little bit of salt, if needed.
*Kimchi can be served fresh or aged. * 2~3 days of fermentation is preferred. This will build up the umami flavors.
🍘Dooboo Jeon- Fried Tofu Patties
The key to these dumplings is making sure to press as much water out of them as possible. Wrap the bricks of tofu in between tea towels and place a plate and a weight on top of them. You can substitute any vegetable into the center, but be careful not to introduce too much water to the mix.
Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes
INGREDIENTS
200g firm tofu, drained well
10g shio kombu, salted kelp
10g doenjang
30g carrot, julienned
1 tbsp potato starch
1 spring onion, sliced
1 rehydrated shiitake mushroom, diced
¼ tsp salt
For frying: 500ml vegetable oil
METHOD
Wrap the block of tofu in a tea towel. Place a plate on top of it, and weigh it down with at least 2kgs applied on top. Allow the tofu to rest like this for 1-2 hours to remove as much moisture as possible.
Combine all of the ingredients in a mixing bowl. Using a fork, mash the tofu until it has crumbled quite finely. Divide the mixture into 4 equal portions and shape it into patties.
Prepare a sauce pan and fill it with oil. Heat the oil over medium-low heat until it reac. hes 180C. Fry the patties for 3-4 minutes, turning over half way through or until the outer skin is an even golden brown. Remove from the oil, drain on paper towel and season the top of the patties with a small pinch of salt.
🍄 Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables
These bouncy and spicy rice cakes have a deep umami flavour and a complex and rich flavour.
Preparation Time: 15
Active time: 15
Serves: 2
INGREDIENTS
250g Korean rice cakes
500ml chaseo-gamul (shiitake mushroom stock)
1/2 king oyster mushroom, sliced
½ brown onion, thinly sliced
2 leaves wombok (Chinese cabbage), sliced
1 sheet fried tofu (abura-age), sliced thinly
2 cloves garlic, minced
Seasonings:
2-3 tbsp gochujang
1 tbsp kochukaru
1 tbsp toasted sesame seed
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
To garnish:
2 spring onions, thinly sliced
2 tsp toasted sesame seeds
METHOD
Place the stock in a wide sauce pan and bring it to a simmer over medium-low heat. Add in the garlic, king oyster mushrooms, onion, and fried tofu and simmer it for 2-3 minutes or until the onions begin to soften.
Add in the wombok and the seasoning ingredients, being sure to mix the gochujang into the liquid until it has completely dispersed.
Add in the rice cakes and simmer for and additional 15-20 minutes until the rice cakes have softened, grown and the liquid as reduced to a creamy consistency.
Garnish with spring onions and a sprinkling of sesame seeds.
🥢Cho-gochujang - Sweet and Spicy Bean Paste Sauce
This sauce is an excellent dressing for fried chicken and other casual Korean snacks.
Serves: 2
Preparation time: 15 minutes
Execution time: 20 minutes
INGREDIENTS
2 tbsp gochujang
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice wine vinegar
½ tsp sesame oil
METHOD
Mix all ingredients together to combine.
🍄 Chaeso-Gumul- Kombu and Shiitake Mushroom Stock
This stock is a foundational element of Korean Buddhist cuisine. This is the most simple version of the stock, but it sometimes also contains other ingredients like dried or fresh daikon radish, or dried eggplant. Compounds contained within shiitake mushrooms are known to boost immunity, fight cancer and improve heart help. Kombu Kelp is a nutrient dense food which contains lots of magnesium and numerous anti-oxidants.
Active time: 5 minutes
Total time:1 hour
Serves: makes scant 1L
INGREDIENTS
1L cold water
15g dried shiitake mushrooms
10g kombu
METHOD
- Either: place all of the ingredients in a container and refrigerate overnight. The next day, discard the kombu, and squeeze out the mushrooms to yield as much stock as possible. The mushrooms can be reserved for another use.
- OR: Place all of the ingredients in a sauce pan and bring the water to around 70C. Simmer the ingredients at around 70C. Discard the kombu, and squeeze out the mushrooms to yield as much stock as possible. The mushrooms can be reserved for another use.
Vegan Cooking Master Class Korean
Ingredients
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Vegan Cooking Master Class
Explore vibrant spices, beautiful sauces, fresh vegetables, tofu and beans in vegan cooking. If Asian vegan dishes...
Duration 3 Hours
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