#vegan korean stew

[caavakushi]

Vegan Korean Army Base Stew Budae Jjigae 🇰🇷🍲🌱

[deliciously-vegan]

Jjajangtteok

(Rice Cakes & Black Bean Sauce)

[[MORE]]

4 cups eggplant, chopped

1 pack (200 g) tempeh, sliced and chopped

1 kilo frozen tteok (Korean rice cakes)

1 tbsp olive oil 1 white onion, peeled and chopped

1 tsp ginger paste

1 tsp garlic paste

2 cups mushroom broth (or vegetable bouillon)

1/4 cup chunjang (Korean fermented black bean paste)

2 tbsp arrowroot starch (or cornstarch) 1/4 cup cold water

2 tbsp pure maple syrup 2 tbsp soy sauce

1 tbsp sesame oil 1/4 tsp black pepper

6 green onions, chopped 1/4 cup white sesame seeds

Place chopped eggplant in a large mixing bowl, Sprinkle generously with sea salt. Allow to sit and "sweat" for 30-60 minutes then rinse thoroughly.

Cook tempeh in air fryer. (Or pan-fry.) Set aside. 

Bring a medium-sized pot of water to a boil. Place frozen tteok in boiling water. Cook for 3-5 minutes, until tteok floats to the surface. Remove from heat and drain. Set aside.

Heat oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add ginger and garlic paste and sauté for another minute or two. Stir in the eggplant, mushroom broth and chunjang. Turn heat to high. As soon as stew comes to a boil, reduce to low temperature and simmer, stirring occasionally, for ten minutes.

In a small glass bowl, whisk together the arrowroot starch and water. Slowly stir into stew and continue to cook for 2-3 minutes until stew begins to thicken. Stir in the cooked tempeh and tteok. Heat through for another minute or two.

Stir in the; maple syrup, soy sauce, sesame oil, and black pepper. Turn heat off.

Stir in the green onions and sesame seeds.

Serve.

[morethansalad]

Vegan Spicy Mochi Kinchaku Stew | トッポギ風餅巾着鍋

This stew is inspired by Japanese nabe and Korean tteokbokki. It has a variety of veggies, tofu, and mochi kinchaku, similar to Japanese nabe/hot pot which includes lots of veggies and protein. The flavor of the stew is inspired by Korean tteokbokki which is a dish of rice cakes cooked in a spicy red sauce.

[vegan-nom-noms]

Vegan Kimchi Jjigae (Kimchi Stew)

[cookingadventures]

Recently we made this recipe and it was SOOOO good. We modified slightly: extra potatoes and jalapenos. If you're vegetarian/vegan or gluten free, I would recommend a little caution when choosing doenjang, but totally doable!

[luckystorein22]

Spice Up Your Dishes with Gochujang: Discover the Flavors of Chilli Hot Pepper Paste!

Looking to add a burst of flavor and a touch of heat to your dishes? Look no further than Gochujang! This vibrant Korean ingredient has gained popularity around the world for its unique taste and versatility. In this article, we'll explore the wonders of gochujang, a chili hot pepper paste that can take your culinary creations to the next level. Get ready to tantalize your taste buds and embark on a flavor-packed journey!

What is Gochujang?

Gochujang (pronounced go-choo-jang) is a traditional Korean condiment that has been used for centuries. It is a thick, sticky paste made from red chili peppers, fermented soybeans, glutinous rice, and salt. The combination of these ingredients gives gochujang its complex and robust flavor profile, with a perfect balance of spiciness, sweetness, and umami.

Flavorful and Versatile:

One of the reasons gochujang has gained immense popularity worldwide is its incredible versatility. Its unique flavor adds depth to a wide range of dishes, from traditional Korean cuisine to fusion recipes. Gochujang can be used as a marinade for grilled meats, a base for stews and soups, a dipping sauce for dumplings, or even as a condiment to enhance the flavor of burgers, tacos, and sandwiches. The possibilities are endless!

Taste Experience:

When you taste gochujang, you'll encounter a delightful symphony of flavors. The initial kick of spiciness from the chili peppers is balanced by a natural sweetness derived from the fermented soybeans and rice. The fermentation process adds depth and complexity, resulting in a rich umami taste that lingers on your palate. The combination of heat, sweetness, and umami creates a flavor experience that is truly unforgettable.

Where to Find Gochujang:

Gochujang is becoming increasingly accessible, and you can find it in many grocery stores, both online and offline. Look for it in the international or Asian section of your local supermarket, or visit an Asian grocery store for a wider variety of options. Additionally, many online retailers offer gochujang in various brands and heat levels, allowing you to explore different flavor profiles according to your preference.

Experimenting with Gochujang:

Now that you have gochujang in your pantry, it's time to get creative! Start by adding a spoonful to your stir-fries or sautéed vegetables for a spicy kick. Mix it into your marinades for meats, tofu, or seafood to infuse them with a depth of flavor. You can even create your own gochujang-based sauces by combining it with ingredients like soy sauce, garlic, ginger, or honey. Let your imagination run wild and discover new and exciting taste combinations.

Conclusion:

Gochujang is a true gem of Korean cuisine that has captured the hearts (and taste buds) of food enthusiasts worldwide. Its distinctive flavors, ranging from spicy to sweet and savory, make it a versatile ingredient that can elevate any dish. So, don't hesitate to embrace the wonders of gochujang and embark on a culinary adventure filled with exciting and delicious flavors!

[phantomrose96]

Cooking with Patches motivates me to cook more than anything 🥺

Also, your goated cooking posts has gotten me to do a couple of meatless meal days (Pan-fried tofu battered in cornstarch is life changing!) Any go-to recipes you find yourself cooking alot?

Ah hell yeah!!!

I'm glad to hear it bc I like making the Cooking with Patches posts. She's just HERE and being CUTE and I like sharing this fact with other people.

As far as go-to recipes - "pan fried tofu" DOES actually capture a lot... Like, choose *some* sauce, make rice, make some broccoli, put scallions and sesame seeds on top, and that's like a dozen variations of the same general idea. I tend to just keep scallions and tofu around, so I can kinda just do this whenever and mix up some sauce.

My probably most go-to of the above is this (copied from my notes):

sauce: 3tbsp soy sauce 3tbsp water 1 tsp sugar 1 tbsp sesame oil 1 tsp gochujang Garlic Scallions recipe: Cook tofu cut into slabs, turn over and spoon sauce, turn over and spoon sauce, cook however long you want after

My other "I didn't plan anything and I'm making dinner" approach is to keep fixings around to make ramen Better:tm:. Like I always have some ramen on hand. so I COULD just make ramen but if I have any of these on hand they make the ramen Better:tm:

Ramen add-ins:

kale, spinach, or any other leafy green, (added to the boiling water alongside the ramen noodles)

bok choy, same as above.

(if not vegan) an egg cracked in, added with 1 minute left of the noodles cooking

ANY kind of mushroom, sliced, but shiitake and wood-ear are extra recommended

(if like spicy) any chili pepper, sliced and added with the noodles

silken tofu (like what goes in miso soup)

sriracha (added on top at the end)

sliced scallions, sesame seeds, sesame oil/chili oil (added on top at the end)

And then some actual like, recipe-recipes, I went through things I'd bookmarked as liking

(sub tofu for the fish in this one) =>

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[choco-froggie]

What I would feed HL characters and why

Because cooking food is the best love language

Sebastian Sallow - Beef bourguignon (French beef stew) with scalloped potatoes

(because that boy probably eats like a hobbit and I’m all for it.) (And an Onion soup for starters and a warm caramel apple pie with vanilla ice for dessert. He’s my favourite he gets the full course.)

Ominis Gaunt - Fraisier (French strawberry cake)

(because don’t tell me that boy doesn’t love sweets and especially fancy desserts. He’d try to hide his love for cute desserts tho.)

Garreth Weasley - Fancy Grilled cheese with cheddar and onion jam

(he is the kind of guy to always enthusiastically compliment the food but never remember what it was. Just that it was good.)

Leander Prewett - Bento cake with words of affirmation

(because he needs some reassurance. Like « you’re doing great », or « good boy » to fit in the small space ?)

Amit Thakkar - Dakgalbi (Spicy stir-fried chicken)

(I’m sure that poor boy suffers from being forced to eat British food everyday but I don’t want to insult his palate with my poor knowledge of Indian cooking. So Korean spicy chicken it will be, I bet he’d be eager to discover a new cuisine.)

Poppy Sweetings - Onion tart and a muffin

(all vegan because that girl would be vegan, and she needs food easy to eat while out while she cares for beasts.)

Natsai Onai - Cinnamon rolls with a hot chocolate topped with whipped cream

(because I’m sure her mother doesn’t let her eat too much sugar but she loves it.)

Imelda Reyes - Cacio e Pepe pasta

(because she needs her carbs as a quidditch player and she must like simple things. And she’d tell me I did it wrong, like Italians when you cook Italian food. Same attitude.)

Anne Sallow - Juk (Korean rice porridge) and brownies

(rice porridges in many Asian cultures are popular when sick, to give strength. And a yummy comforting dessert for that strong girl.)

Photo credit : Ali on Pinterest

[veganrecipebox]

Soondubu Jjigae (순두부찌개) is a hot, soupy Korean stew known for its comforting warmth. It’s often served with meat and seafood, but both are optional; this is a vegan version. It isn’t often you find a dish that is both hearty to eat and light on the stomach! 

[sgtmickeyslaughter]

once again, its been one hell of a wednesday

time to unwind with a weekly tag game!

thanks for tagging me @lingy910y @juliakayyy @energievie and @jrooc

name: gigi

age: 24

star sign: full time virgo

first language: english

second language: lol i wish, my girlfriend has been trying to teach me korean the whole time we've been together and cant comprehend that my brain is just simply not wired to learn language

favorite lip product: aquaphor 🥰 and the nars laguna lipstick it was literally made for pale autumns

the best food dish you can make without a recipe? honestly most things, even when its new i like to skim and freestyle, most often i make eggs in hell and various soups, stews and stocks

if you drink tea, what kind? the only tea i drink is bottled cold green tea, and ginger in hot water when im sick

if you drink coffee, what roast do you usually get? light roast <3

favorite thing to watch on youtube right now: music videos! also watching a lot of book binding tutorials and general quiet crafting videos

favorite thing to watch on youtube in 2012: the dame herself ms. jenna marbles and honestly up until she left it would be the same answer

favorite item of clothing right now: i have a few very very cozy sweaters that have been in rotation over the last few weeks, but i am very excited to get back to soft loose blouses and pants

favorite item of clothing in 2012: a very cool 70's jean jacket that i still own and wear!

fandom

three movies you recommend: Chungking Express, jennifers body, in bruges

your favorite concert: tyler childers at radio city music hall, the queen of dancehall herself sister nancy and tune yards

have you ever unfollowed someone over a fandom opinion? not a single opinion, we can agree to disagree on things but i have unfollowed people for consistantly being really negative about everyone other than their favorite characters and just overall being a bummer

have you ever left a fandom because of the fans? Nope! every fandom I've been apart of has had really lovely people, but by far shameless is the nicest which feels a little ironic

the best tv show you watched last year: Beef by far, I don't think Ive ever resonated with a piece of media with such raw emotion (also the bear and succession but yall already knew that)

do you have a fancasting you just can’t let go of? Im not really apart of the harry potter fandom at all but sometimes marauder fancasts come on my fyp and theyre all really fun

a ship you’ve abandoned: destiel a little, i still love them that brain rot (damage) cant be undone but i rewatched supernatural last year and like, Dean is so genuinely unkind to him most of the time (/nuanced)

on a scale of 1-10 how willing are you to share your ao3 history? i mean, with who?

do you have a fandom tattoo? no tattoos

what fandom do you wish was bigger? none come to mind

has a finale ever ruined a show for you? no honestly im pretty okay with all of them, but i never watched any of the big ones that people hate

have you…

swam in an ocean? yes! I was a jr lifeguard, swimmer and water polo player in highschool, i am the safest person to visit the beach with

been vegan/vegetarian? I was vegan for three years but when i moved back home during covid i couldnt really keep it up while eating dinner with my family every night and now im very plant based but not vegan or veg

gone skinny dipping? many times lol

gone skiing? yes but i prefer snowboarding

been to a convention? only work related design conventions

tagging from my notes: @mickeysgaymom @rainbowbri @anonymous-galager @gallawitchxx @iansw0rld @mybrainismelted

[beautyandlifestyleblog86]

There are several countries known for having some of the healthiest cuisines in the world, characterized by fresh, whole foods, a variety of fruits and vegetables, lean proteins, and balanced flavors. Some of these countries include:

1. Japan: The traditional Japanese diet is based on fish, seafood, rice, tofu, vegetables, and fermented foods like miso and kimchi. Japanese cuisine is known for its emphasis on fresh, seasonal ingredients and simple, flavorful dishes.

2. Greece: The Mediterranean diet, which is commonly found in countries like Greece, is rich in olive oil, whole grains, fruits, vegetables, nuts, seeds, and fish. The diet is high in antioxidants, healthy fats, and fiber, and is associated with numerous health benefits.

3. Italy: Italian cuisine is known for its emphasis on fresh, high-quality ingredients such as tomatoes, olive oil, garlic, herbs, and whole grains. The Mediterranean diet, common in Italy, is associated with a lower risk of heart disease and other chronic conditions.

4. South Korea: Korean cuisine features a wide variety of fermented foods, vegetables, lean proteins, and grains. Kimchi, a staple in Korean cuisine, is a fermented vegetable dish that is rich in probiotics and has numerous health benefits.

5. India: Indian cuisine is characterized by a wide array of spices, legumes, vegetables, whole grains, and lean proteins like lentils and chickpeas. Many traditional Indian dishes are vegetarian or vegan, making them rich in plant-based nutrients.

6. Thailand: Thai cuisine is known for its bold flavors, fresh herbs, and aromatic spices. Thai dishes often feature a balance of sweet, sour, salty, and spicy flavors, and incorporate plenty of fresh fruits, vegetables, and seafood.

7. Morocco: Moroccan cuisine is rich in spices, herbs, nuts, seeds, vegetables, and lean proteins like fish and poultry. Tagines, a traditional Moroccan stew, often contain a variety of vegetables and are cooked slowly to infuse flavors.

[wolffyluna]

I have deliberately cultivated cooking as a hobby, because I do have to like, eat to live, so I may as well enjoy the process of making it?

I think I may have succeeded too hard.

I'm currently bouncing in my chair about the prospect of trying a new recipe tonight.

(I have been waiting awhile, but my library hold for 'The Korean Vegan' by Joanne Lee Molinaro came through, and tonight I'm going to test drive one of the recipes to see if it's worthwhile investing in my own copy. And the spicy silken tofu stew looks so tasty, and the recipe looks so simple, and I am excited to find out if it lives up to the hype I've given it.)

[morethansalad]

Vegan Sundubu Jjigae (Soft Tofu Stew)

[everythingwithwasabi]

Korean Kimchi Jjigae

[vegan-nom-noms]

Kimchi Jjigae (Kimchi Stew)

[thecrankycook2022]

An absolutely delicious breakfast or brunch dish that is perfect for a group !

Recipe

Ingredients Makes 4 Servings

2 scallions

3 Tbsp. canola or olive oil

1 small yellow onion, thinly sliced

3 garlic cloves, thinly sliced

1 Tbsp. gochujang (Korean hot pepper paste)

1 cup chopped kimchi

1 Tbsp. red pepper flakes

2 tsp. sugar

1 cup French green or brown lentils

4 cups low-sodium chicken broth

1 tsp. Kosher salt

4 large eggs

Preparation

#1 Remove dark green tops from scallions and thinly slice; set aside for serving. Thinly slice remaining white and pale-green parts. Heat oil in a large saucepan over medium-high. Cook white and pale-green parts of scallions, onion, and garlic, stirring often, until softened and starting to brown, about 4 minutes. Add gochujang and cook, stirring often and reducing heat as needed to prevent burning, until very fragrant and slightly darkened in color, about 2 minutes. Add kimchi, red pepper flakes, and sugar and cook, stirring, until kimchi is slightly softened and translucent, about 2 minutes. Add lentils, broth, and 1 tsp. kosher salt and stir to combine. Bring stew to a boil, then reduce heat and cover. Simmer, adding a splash of water if needed, until lentils are just barely tender, 20–25 minutes.

# 2 Uncover pan. Crack an egg into a ramekin, then gently slide into stew. Repeat with remaining eggs, leaving some space around each. Cover pan and simmer until egg whites are set but yolks are still runny, about 3 minutes.

# 3 Ladle stew into bowls, making sure to include an egg in each, and top with reserved scallion tops.

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