Vegetables & Plant-Based Mastery
π±π₯’ Vegetables & Plant-Based Mastery
(Jan, May–Sep)
π Yeonnip-bap – Lotus Leaf Sticky Rice
Sticky rice infused with earthy lotus leaf aroma, a traditional Korean dish often enjoyed on special occasions.
Serves: 2
Preparation time: 20 minutes (+ soaking)
Cooking time: 30 minutes
Ingredients
- 1 cup glutinous rice (soaked 2–3 hours or overnight)
- 2 dried lotus leaves (soaked overnight)
- 2 shiitake mushrooms, sliced
- 1 king brown mushroom
- 2 tbsp pine nuts
- 1 tsp black sesame seeds
- 1 tsp soy sauce
- 2 tsp sesame oil
- 1 tsp sugar
- 50 ml Shojin dashi (kombu & shiitake stock)
Method
- Heat sesame oil in a pan over medium heat.
- Add mushrooms and seasoning, and stir-fry until moisture reduces and lightly dries.
- Drain soaked rice and combine with mushroom mixture.
- Wrap mixture in lotus leaf to form a parcel.
- Steam for 25–30 minutes until cooked.
- Rest for 5 minutes before serving.
π₯¬ Kimchi – Yangbaechu & Oi Kimchi
Traditional fermented cabbage kimchi and quick cucumber kimchi using a shared seasoning base.
Serves: 2
Preparation time: 15 minutes
Execution time: 15 minutes
Ingredients
Cabbage Kimchi
- 250g wombok (Chinese cabbage), cut into 4 x 4 cm pieces
- 10 garlic chives, cut into 3 cm lengths
- 1 tsp salt
Cucumber Kimchi
- 200g Lebanese cucumber, seeded and cut into batons
- 10 garlic chives, cut into 3 cm lengths
- ½ tsp salt
- ½ tsp sugar
- 1 tsp rice vinegar
Seasoning Paste
- 40g carrot, grated
- 100g nashi pear, grated
- 45g white onion, grated
- 4 cloves garlic, minced
- 10g ginger, minced
- 4 tbsp gochugaru
- 3 tsp fish sauce
- 2 tbsp cooked rice (blended with water)- help fermentation
- Salt & sugar to tasted
Method
Seasoning Paste
- Combine all ingredients and mix well until smooth.
- Add starter kimchi and mix through.
Cabbage Kimchi
- Salt cabbage and rest 1–2 hours until softened.
- Combine with chives and half of seasoning paste.
- Pack tightly into container and press down.
- Ferment at room temperature overnight, then refrigerate.
- Continue fermenting and taste daily until desired sourness.
Cucumber Kimchi
- Mix cucumber with salt, sugar, and vinegar.
- Rest 1–2 hours until slightly softened.
- Combine with remaining seasoning paste.
- Serve fresh or refrigerate up to 5 days.
π₯ Oi-baek-kimchi – White Cucumber Kimchi
Light, refreshing kimchi that can be served fresh or lightly fermented.
Serves: 2
Preparation time: 40 minutes
Cooking time: 5 minutes
Ingredients
- 1 cucumber (250g), seeds removed and cut into batons
- ½ green chilli, sliced
- 3 shiso leaves, sliced
- 1 tbsp rice vinegar
- 2 x 2 x 2 cm ginger, minced
- 1 tsp shio kombu
- ¼ pear, grated
- 1 tbsp sesame seeds
- 1 tsp sugar
- ½ tsp salt
Method
- Combine all ingredients in a bowl.
- Mix well until evenly coated.
- Marinate 1–2 hours.
- Adjust seasoning if required.
- Serve fresh or ferment for 2–3 days.
π½οΈ Yachae Twigim – Mixed Fried Vegetables with Gochujang Sauce
Crispy fried seasonal vegetables served with spicy-sweet gochujang dipping sauce.
Serves: 2
Active time: 20 minutes
Total time: 35 minutes
Ingredients
Vegetables
- ½ zucchini, julienned
- 100g sweet potato, julienned
- ½ carrot, julienned
- 3–4 dried shiitake mushrooms, sliced
- 50g carrot, julienned
- 50g onion, sliced
Batter
- 100g tempura flour
- 140g cold sparkling water
Oil
- 700 ml vegetable oil
Gochujang Sauce (option)
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp rice vinegar
- Sesame seeds (optional)
Method
- Slice vegetables evenly and prepare.
- Mix batter until smooth (pancake consistency).
- Heat oil and dip vegetables into batter.
- Fry until golden and crispy.
- Drain and season lightly.
- Mix sauce ingredients until smooth.
- Serve vegetables with dipping sauce.
π Tteokbokki – Spicy Rice Cakes with Seasonal Vegetables
Chewy rice cakes in rich spicy umami sauce with seasonal vegetables.
Serves: 2
Preparation time: 15 minutes
Active time: 15 minutes
Ingredients
- 250g Korean rice cakes
- 500 ml shiitake stock
- ½ king oyster mushroom, sliced
- ½ brown onion, sliced
- 2 wombok leaves, sliced
- 1 fried tofu sheet, sliced
- 2 garlic cloves, minced
Seasoning
- 2–3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp sesame seeds
Garnish
- Spring onion, sliced
- Sesame seeds
Method
- Simmer stock with garlic, mushrooms, onion, and tofu.
- Add wombok and seasoning; mix well.
- Add rice cakes and simmer 15–20 minutes.
- Reduce until sauce thickens.
- Garnish and serve.
π« Dubu Jeon – Tofu & Vegetable Patties
Crispy pan-fried tofu patties with vegetables.
Serves: 2
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
- 200g firm tofu (pressed)
- 1 tsp doenjang soybean paste
- 1 pcs shitake mushrooms dried
- 1 tbsp Potato starch
- 1/4 carrot, finely chopped
- 2 tbsp spring onion
- Salt & pepper
- 2 tbsp oil
Method
- Mash tofu until smooth.
- Mix all ingredients together.
- Shape into patties.
- Pan-fry until golden on both sides.
π―πΆοΈ Cho-Gochujang – Sweet & Spicy Sauce
Balanced Korean dipping sauce for vegetables and pancakes.
Ingredients
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp water
Method
- Mix all ingredients until smooth.
- Adjust seasoning to taste.
π Chaeso-Gumul – Kombu & Shiitake Stock
Light vegetarian stock used as base for Korean cooking.
Yield: ~1L
Active time: 5 minutes
Total time: 1 hour (or overnight infusion)
Ingredients
- 1L water
- 15g dried shiitake mushrooms
- 10g kombu
Method
Cold infusion:
- Soak all ingredients overnight.
- Remove kombu and squeeze mushrooms.
Hot infusion:
- Heat to ~70°C (do not boil).
- Remove kombu and squeeze mushrooms.
Ingredients
Directions
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