Vegan Korean Kimchi Soup (Kimchi Sundubu Jjigae)

Veganized from original recipe on Korean Bapsang. This dish was very pungent but in all the right ways. So delicious!

Vegan Korean Kimchi Soup (Kimchi Sundubu Jjigae)

Ingredients

1 package (12 ounces) extra soft/silken tofu

⅓ cup thinly sliced kimchi

3 ounces faux beef (I used Meati mushroom steaks)

1 to 3 teaspoons gochugaru (Korean red chili pepper flakes/paste)

2 tsp minced garlic

1 Tbls sesame oil use a little more if using more gochugaru

1 cup water 

1/2 Tbls vegan fish sauce (or Ume Plum Vinegar)

3 Tbls juice from kimchi

Pinch black pepper

Salt to taste

1 scallion, finely chopped

1/2 tsp Black Salt (to substitute the egg taste)

Optional: fishy vegan products such as Dulse flakes

Method

Cut the vegan steak and kimchi into small thin strips. 

Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.

Stir-fry until the meat is almost cooked, 3 - 4 minutes.

Pour in water, vegan fish sauce and the juice from the kimchi. 

Bring it to a boil, and continue to boil for 3 - 4 minutes. 

Add the soft tofu in big chunks. Stir in the salt and black pepper. 

Cook for 4 -5 minutes. 

Add the chopped scallion just before removing the pot from the heat. 

Vegan Bulgogi

 Original recipe from Nora Cooks. This is a nice simple quick recipe and the taste is amazing.

Vegan Bulgogi

Ingredients

12 ounces Gardein or Beyond beef crumbles (I'm sure TVP would work too)

1 small onion, thinly sliced

4 tablespoons GF soy sauce

1/4 cup packed vegan brown sugar

1 tablespoon agave

1 tablespoon toasted sesame oil

4 large garlic cloves, mined

1/2 teaspoon ground ginger

1/2 teaspoon dried red chili flakes, or more to taste

1/4 teaspoon ground black pepper

2 teaspoons sesame seeds

Method

In  a large nonstick skillet over medium-high heat, add the crumbles and cook until brown, using a wooden spoon to break it up into small chunks.

Once brown and no longer pink, add the sliced onion, soy sauce, brown sugar, agave, sesame oil, garlic, ginger, red chili flakes and black pepper. Stir well into the vegan beef.

Lower the heat to low-medium and continue to cook for 5-10 minutes.

Remove from heat and stir in the sesame seeds.

Serve over rice with chopped green onions and enjoy!

Jap Chae (Korean Glass Noddle Stir Fry)

I adapted this recipe from Crazy Korean Cooking.

Jap Chae (Korean Glass Noddle Stir Fry)

Ingredients

Marinade
3 Tbls soy sauce (I used Tamari)
3 Tbls water
1 Tbls sugar (I used brown rice syrup)
1/2 tsp garlic, crushed
1 tps sesame oil
1 tsp sesame seeds
1/4 tsp black pepper

Stir Fry
5 oz Glass noodles (sweet potato noodles)
1/2 onion, sliced thinly
1 large carrot, cut julienne
1 red capsicum/pepper. sliced thinly (optional)
1/2 oz shitake musrhooms, soaked and sliced thinly
1 packet extra firm tofu, pressed and sliced into rectangle pieces.
2 oz baby spinach, blanched
1/4 tsp garlic, crushed
1/4 tsp salt
2 Tbls canola oil, for frying


Method

Whisk the marinade ingredients together and pour 1 tsp of mixture over the cut tofu. Marinade for 15 minutes or longer.
Add oil to a medium-hot frying pan/wok and sear tofu pieces on both sides till browned.

Place tofu on paper towel and set to the side.
In a large pot add water to 2/3 full and boil. Add in glass noodles and cook for around 6-8 minutes.
In the frying pan add onion and carrots and cook until soft and cooked through.

Add in mushrooms and peppers/capsicum, wait till heated through.

Add in tofu and spinach and turn heat down to low.
Drain glass noddles and return to their pot.
Using kitchen scissors cut glass noodles into 1/4 of their original length or shorter.
Add the marinade to the noodles and mix well.
Pour in stir fry ingredients and mix well with noodles.
Serve and enjoy :)