KOREAN COOKING 

Feb Jun-Oct

Oi-Baek-Kimchi- White Cucumber Kimchi

Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables

Yachae Twigim- Mixed Fried Vegetables 

Gimbap- Vegan Korean Sushi Rolls

Cho-Gochjang Sweet and Spicy Bean Paste Sauce

🥒 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

• 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: 

1. 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. 

🥣Doenjang-guk - Mushroom and Soybean Paste Soup 

 This light and hearty soup is deeply savoury with a little sweetness from the wombok or Chinese cabbage. If you can’t find doenjang, Korean soybean paste, you can substitute miso, however the flavour will be slightly different. Doenjang helps boost digestion and contains many prebiotic properties. The wombok helps promote urinary and cardiovascular functions, and can even aid in the recovery of hangovers. 

Serves 2 

Preparation time: 10 minutes 

Cooking time: 30 minutes

INGREDIENTS

• 1 piece abura-age, sliced (fried tofu)

• zucchini 1/3 (100g), 1.5 cm cubes 

• waxy potato (100g), 1.5 cm cubes 

• 2 tablespoons doenjang (Korean soybean paste)

• 1 tsp kochukaru 

• 500ml Chaeso-Gumul- Kombu and Shiitake Mushroom Stock 

METHOD

1.) Wash wombok or Chinese cabbage. Strain well in a colander. 

2.) Place 500ml of Chaeso-Gumul- Kombu and Shiitake Mushroom Stock into a saucepan and bring it to a simmer. Add in the king oyster mushrooms, and cook for 1-2 minutes or until it begin to soften. Add in the doenjang, mixing a small amount of stock into the doenjang first to loosen it up, and then incorporating little bits of the doenjang and stock mixture into the soup until it tastes pleasantly salty. Serve immediately, or serve with freshly boiled buckwheat noodles. 

🍣Gimbap - Korean Sushi Rolls with Vegetables and Fried Tofu

Gimbap (김밥) is a popular Korean dish often enjoyed as a snack or packed for picnics. The word “gimbap” translates to “rice wrapped in seaweed,” and while traditionally filled with fish, it’s easy to adapt this dish into a plant-based, vegan version that’s equally delicious and nourishing. Filled with an array of vegetables and protein-rich fried tofu (abura-age), these rolls offer a burst of flavor and a variety of textures.

The seaweed used in gimbap is rich in iodine, iron, and calcium, supporting a healthy thyroid and promoting strong bones. It’s a food that brings balance, offering a calming, refreshing taste of the ocean with each bite. This vegan version adds layers of colorful vegetables and a hint of sesame for a delightful twist on a classic.

Serves: 2
Active time: 30 minutes
Total time: 45 minutes

INGREDIENTS

• 2 sheets of roasted nori seaweed

• 160g cooked sushi rice (short-grain rice)

• 1 tbsp sesame oil (for rice)

• 1 tsp salt (for rice)

For the filling:

• 1 small cucumber, julienned

• 1 small carrot, julienned

• 100g fried tofu (abura-age), sliced into thin strips

• 2 tbsp sesame oil (for frying tofu)

• 1 tbsp soy sauce (for tofu)

• 1 tsp sesame seeds

• 1 strip pickled daikon radish 

  50g kimchi

• 50g spinach (blanched)

METHOD

1. Prepare the sushi rice:
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer to a large bowl and mix in the sesame oil and salt. Stir gently and allow to cool to room temperature.

2. Prepare the fried tofu:
   Heat sesame oil in a pan over medium heat. Add the sliced fried tofu (abura-age) and cook for 2-3 minutes, until golden and slightly crispy. Drizzle with soy sauce and cook for another minute. Remove from heat and set aside to cool slightly.

3. Prepare the filling ingredients:
   Julienne the cucumber and carrot into thin strips. Prepare the spinach by blanching it briefly in hot water and squeezing out excess moisture.

4. Assemble the gimbap:
   Place a sheet of nori on a bamboo mat or flat surface with the shiny side down. Spread a thin layer of sushi rice evenly over the nori, leaving a 2cm border at the top. Arrange the cucumber, carrot, fried tofu, spinach, and pickled radish (if using) in a line along the center of the rice.

5. Roll the gimbap:
   Starting from the bottom edge, carefully roll the nori over the filling, using the bamboo mat to help you keep it tight. Once you reach the top border, wet the edge with a little water to seal the roll. Repeat with the second sheet of nori.

6. Slice and serve:
   Use a sharp knife to slice the roll into 6-8 pieces. To avoid sticking, dampen the knife with water between cuts. Sprinkle the rolls with sesame seeds for an extra touch.

Enjoy your vegan gimbap with a side of kimchi or pickled radishes for a refreshing and satisfying meal!

🍽️ Yachae Twigim - Mixed Fried Vegetables with Gochujang Sauce

Yachae Twigim (야채튀김) is a delightful Korean dish consisting of crispy fried vegetables served with a tangy, savory gochujang (Korean red chili paste) dipping sauce. It’s a satisfying treat often enjoyed as a snack or appetizer. The batter is light and crisp, making it the perfect vehicle for the fresh vegetables within. The accompanying gochujang sauce provides a wonderful balance of heat and sweetness, making each bite irresistibly flavorful.

Fried vegetables are a favorite in Korean cuisine, and the variety of colorful ingredients used in Yachae Twigim symbolize harmony and balance. Vegetables like sweet potato, zucchini, and mushrooms are rich in vitamins and antioxidants, supporting healthy digestion and promoting a strong immune system. When paired with gochujang, the sauce offers antimicrobial and anti-inflammatory properties, enhancing both the taste and health benefits of the dish.

Serves: 2
Active time: 20 minutes
Total time: 35 minutes

INGREDIENTS

For the vegetables:

• 1/2 zucchini, julienned on mandoline

• 100g small sweet potato,  julienned on mandoline

• 1/2 carrot, julienned on mandoline 

• 3-4 dried shiitake mushrooms, sliced

• ½ capscicum, sliced into strips

For the batter: 

• 100g tempura flour

• 140g cold sparkling water (or regular cold water)

• 700ml Vegetable oil for frying

For the gochujang sauce:

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp soy sauce

• 1 tsp sugar

• 1 tsp sesame oil

• 1 tsp rice vinegar

• 1 tsp sesame seeds (optional, for garnish)

METHOD

1. Prepare the vegetables:
   Slice the zucchini, sweet potato, carrot, shiitake mushrooms, and bell pepper into thin strips or rounds, making sure they are evenly sized for uniform frying. Cut 8x8cm squares of baking paper. 

2. Prepare the batter:
   In a medium-sized bowl, mix the tempura flour with a pinch of salt. Gradually add the cold sparkling water, stirring until the batter is smooth and slightly thick. If the batter is too thick, add a little more water to reach a consistency similar to pancake batter.

3. Fry the vegetables:
   Heat vegetable oil in a deep pan or wok over medium heat. Dip the prepared vegetables into the batter, coating them evenly, place them on the squares of baking paper  and carefully fry them in batches. Fry for 1 minute and remove the paper with a set of tongs and then fry for another 1-2 minutes or until golden brown and crispy. Remove the vegetables from the oil and drain on paper towels. Season with a little pinch of salt. 

4. Prepare the gochujang sauce:
   In a small bowl, whisk together the gochujang, soy sauce, sugar, sesame oil, and rice vinegar until smooth and well combined. Taste and adjust the sweetness or heat level as desired.

5. Serve:
   Arrange the fried vegetables on a plate and drizzle with the gochujang sauce, or serve the sauce on the side for dipping. Garnish with sesame seeds for a finishing touch.

Enjoy your crispy Yachae Twigim with a side of rice or as a standalone snack. The crunchy vegetables paired with the bold, spicy sauce are sure to satisfy your taste buds!

🍄 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 

1. 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. 

2. Add in the wombok and the seasoning ingredients, being sure to mix the gochujang into the liquid until it has completely dispersed. 

3. 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. 

4. Garnish with spring onions and a sprinkling of sesame seeds. 

🍄 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.