Brown Girl Vegan

Category: Korean

  • Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    This ultimate kimchi grilled cheese made with 3 vegan cheeses and paired with a creamy tomato gochujang soup is essential for the cozy soup season!

    One regret I have in my life is not discovering soups earlier – the way you can sneak in vegetables, herbs, protein and spices in it and still have it taste good amazes me! And what’s even better with good soup – a delicious kimchi grilled cheese with three different types of cheeses.

    Don’t get me wrong – with vegan cheese it might be difficult to execute this triple cheese situation. In that case, you can always use your favourite melty vegan cheese and load up on that baby!

    As long the name sounds, this dish is actually very simple to make. Roast your vegetables and aromatics in oven while you prepare the grilled cheese. Takes 20 minutes tops!

    Ingredients You Need

    • vegan kimchi – any kimchi works in this recipe (napa cabbage, radish, cucumber)
    • gochujang – korean red pepper paste
    • toasted sesame oil and sesame seeds – these add so much flavour to your sandwich!
    • spring onions – adds a subtle sweetness and sharpness
    • vegan cheese – I used 3 different types of vegan cheeses (parmesan, cheddar, and mozzarella). You can use your favourite brand, I used Herbyvore here*
    • sourdough – the best bread you can use for a grilled cheese toastie!
    • olive oil – a generous amount! we don’t count calories here.
    • vegetables – tomatoes, carrot, bell peppers
    • aromatics – garlic, onion (optional)
    • hidden protein – silken tofu
    • herbs and spices – mixed herbs, nutritional yeast, salt and black pepper

    *cheese was sponsored but this blog post was not!

    Gluten free substitutions: Omit gochujang. Ensure vegan cheese is gluten free. Use gluten free bread.

    Allium free substitutions: Use an alliums free kimchi. Omit spring onions in the toast. Substitute garlic with a pinch of hing (asafoetida) in the soup.

    Print Recipe

    Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    This ultimate kimchi grilled cheese made with 3 vegan cheeses and paired with a creamy tomato gochujang soup is essential for the cozy soup season!
    Prep Time5 minutes
    Cook Time20 minutes
    Total Time25 minutes
    Course: Main Course, Soup
    Cuisine: Fusion
    Keyword: sandwich, soup
    Servings: 2

    Ingredients

    Kimchi Cheese Toastie

    • 4 slices sourdough
    • 1 cup vegan kimchi
    • 1/2 tbsp gochujang
    • 1 tsp sesame oil
    • 1 tsp toasted sesame seeds
    • 4 tbsp spring onions
    • olive oil
    • vegan parmesan
    • vegan mozzarella
    • vegan cheddar

    Tomato Gochujang Soup

    • 2 medium tomatoes
    • 1/2 medium carrot
    • 2 tsp gochujang
    • 150 g silken tofu
    • 3 tbsp nutritional yeast
    • 1 tsp mixed herbs
    • 2 cloves garlic
    • 1/2 tsp salt

    Garnish

    • olive oil
    • chopped coriander

    Instructions

    • Preheat oven to 200C. Roast tomatoes, carrots, and garlic for 10 minutes. Take out garlic and continue roasting the veg for 10 more minutes.
    • Combine vegan kimchi with gochujang, sesame oil and toasted sesame seeds.
    • Grab a slice of sourdough and add half of the filling. Shred 3 different types of vegan cheese or add shredded cheese on top. Cover with another slice, pressing lightly to help everything stay together.
    • Repeat this for a second sandwich if making two.
    • On a pan, add olive oil and place your sandwich. Drizzle some olive oil on top. Once toasted, flip over carefully toast the other side until bread is golden brown and the cheese melts.
    • Once grilled, slice the sandwiches in half and set them aside while you make the soup.
    • To a blender, add roasted tomato, carrot and garlic. Add silken tofu, herbs and spices and blend until smooth. Pour into a bowl and garnish with more olive oil and coriander. Enjoy!
  • Spicy Korean Tteokbokki

    Spicy Korean Tteokbokki

    These spicy chewy korean rice cakes, also known as tteokbokki, are fun to eat, addictive and pack lots of spices and flavour! These can be made in just 15 minutes.

    Tteokbokki, a popular Korean street food, has said to have originated from Joseon Dynasty (1392-1910). Initially, it was a royal court dish called “tteokjjim,” which consisted of rice cakes (tteok) steamed with various ingredients. Over time, the dish evolved, and by the mid-20th century, it transformed into the spicy, stir-fried version that we all love today – these are typically made with fish cakes, gochujang and vegetables.

    Although I didn’t grow up eating tteokbokki a lot, my newfound obsession with these simple chewy cylindrical rice cakes can be put simply – it absorbs so much flavour from the sauce that makes it very addictive. You can use frozen rice cakes but I’ve used fresh long rice cakes that almost remind me of noodles!

    Ingredients You Need

    • korean tteokbokki – chewy rice cakes that are fresh or frozen
    • aromatics – minced garlic, spring onions (both white and green parts)
    • mushroom seasoning – either mushroom powder or dashi works. If not you can use vegetarian oyster sauce!
    • gochujang – korean red chili paste
    • gochugaru – korean red pepper flakes
    • tomato ketchup – to balance the spice with sweet and sour profiles
    • sweetener – agave
    • light soy sauce
    • garnish – toasted sesame seeds, toasted sesame oil, spring onions

    Gluten free substitutions: Substitute soy sauce with gluten free soy sauce / tamari / coconut aminos. Omit gochujang and substitute with more gochugaru or a gluten free chili paste.

    Allium free substitutions: Omit minced garlic and spring onions. Use a pinch of hing (asafoetida) in the sauce.

    Print Recipe

    Spicy Korean Tteokbokki

    These spicy chewy korean rice cakes, also known as tteokbokki, are fun to eat, addictive and pack lots of spices and flavour! These can be made in just 15 minutes.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer, Main Course
    Cuisine: Korean
    Keyword: tteokbokki
    Servings: 2

    Ingredients

    • 300 g fresh or frozen tteokbokki
    • 150 g extra firm tofu
    • olive oil for frying
    • 2 stalks spring onions
    • 1/2 cup water
    • 1 tbsp mushroom seasoning (optional)

    Tteokbokki Sauce

    • 1 tbsp gochujang
    • 1 tbsp gochugaru
    • 2 tsp minced garlic
    • 1 tbsp tomato ketchup
    • 1/2 tbsp agave
    • 1 tbsp light soy sauce
    • 1/2 tbsp rice wine vinegar

    Garnish

    • 2 tsp toasted sesame oil
    • toasted sesame seeds
    • spring onions

    Instructions

    • If using dried rice cakes, soak them in water for about 30 minutes to soften. You can use fresh ones readily.
    • Pan fry tofu slices in olive oil until crispy. You can also bake or air fry them.
    • In a bowl, mix together the gochujang, gochugaru, soy sauce, ketchup, agave and rice wine vinegar. Set aside.
    • In a large pan or skillet, add oil. Saute white part of scallions and minced garlic for 1 minute until fragrant. Add in the sauce mixture.
    • Add 1 cup water and mushroom seasoning to boil.
    • Add the rice cakes to the sauce and cook for about 5 minutes until they start to soften. If using fresh rice cakes, 3 minutes would be ideal.
    • Add the pan fried tofu. Cook for an 3-5 minutes, stirring occasionally, until the sauce thickens and everything is heated through.
    • Remove from heat and serve hot, garnished with toasted sesame oil, toasted sesame seeds and green onions. Enjoy!
  • Kimchi Dumpling Ramen Soup

    Kimchi Dumpling Ramen Soup

    This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!

    Did you know this Kimchi Dumpling Ramen Soup (also known as Kimchi Jjigae with Ramen) is only made in one-pot and is super duper beginner friendly?

    In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Vegan Korean Army Stew (Budae-jjigae)!

    This dish is made with frozen dumplings, ramen and mushrooms with a spicy broth that will leave you wanting for more. I make these often for weeknight dinners because they are so simple to make, only needs one pot and can be prepared in under 20-minutes.

    Important Notes

    Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process. Wanting Kimchi has a vegan kimchi – you can check them out here.

    Ingredients You Need

    • vegan gyozas – both homemade or frozen dumplings work!
    • vegan kimchi – a lot of brands do vegan kimchi, just pick out one without any fish sauce or anchovies!
    • aromatics – ginger, garlic, spring onions
    • seasonings – sesame oil, mushroom powder, gochujang (adjust the spice level by varying the amount of gochujang), light soy sauce
    • ramen – instant ramen noodle cakes work for a quick meal
    • toppings – vegan spam, different types of mushrooms, asian greens like bok choy or chye sim

    Gluten free substitutions: You also have to replace gochujang with a gluten-free chili paste. Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish. I really like the ones below by Lee Kum Kee and Kikkoman. For the ramen, use gluten free rice noodles.

    Alliums free substitutions: You also have to replace gochujang with a alliums free chili paste. Use onion and garlic free kimchi. Omit garlic and substitute with a pinch of hing. Omit spring onions and substitute with chopped coriander.

    Print Recipe

    Kimchi Dumpling Ramen Soup

    This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Fusion, Korean
    Keyword: kimchi, korean recipes, ramen, soup
    Servings: 1

    Ingredients

    • 1/2 cup vegan kimchi
    • 2-3 stalks spring onions
    • 2 slices ginger or 1 tsp minced ginger
    • 2 cloves smashed garlic
    • 1/2 tbsp mushroom seasoning
    • 1/2 tbsp gochujang
    • 1 tbsp light soy sauce
    • 1 tsp sweetener
    • 2 cups water
    • 1 serving ramen noodle cake

    Toppings

    • 3 frozen dumplings
    • 2 bok choy
    • enoki mushrooms
    • shitake mushrooms
    • mini king oyster mushrooms
    • vegan spam

    Garnish

    • toasted sesame seeds

    Instructions

    • Place the claypot over medium heat and add the vegetable oil. Once hot, add the white part of scallions, smashed garlic and sliced ginger. Sauté for about 1-2 minutes until fragrant.
    • Add chopped kimchi and saute for 1-2 minutes. Add light soy sauce, sesame oil, gochujang, sweetener, and chopped green onions.
    • Add water, mushrooms, vegan spam and bring to a simmer and let it cook for about 5-10 minutes to allow the flavors to combine.
    • Add frozen dumplings and let them cook for 2 minutes. Add the ramen noodles to the simmering broth and cook according to package instructions (usually about 3 minutes for instant ramen).
    • Lastly, add greens and let them boil for 1-2 minutes. Serve with chopped green onions and toasted sesame seeds.
  • Gochujang Tofu Fries with Spicy Aioli

    Gochujang Tofu Fries with Spicy Aioli

    These spicy, crispy and addictive high protein gochujang tofu fries paired with a spicy aioli are the perfect side or sharing dish!

    Tofu can be prepared in so many creative ways and one of my favourite ways to make them is by turning them into ‘FRIES’! It’s a fun way to eat them and when tossed in an addictive gochujang sauce, the flavours are elevated.

    In this recipe, we pair them with a creamy gochujang aioli to elevate the spice with a high protein dip! You can omit gochujang if you’d prefer less spice.

    Ingredients You Need

    • extra firm tofu – drained from excess water
    • seasonings + condiments – garlic powder, salt, black pepper
    • gochujang glaze – gochujang paste, gochugaru (red pepper flakes), light soy sauce, rice wine vinegar, sweetener, sesame oil
    • gochujang aioli – film silken tofu (firm version of silken tofu – if not you can just use regular silken tofu), gochujang, dijon mustard, lemon juice, minced garlic, salt

    Gluten free substitutions: This recipe doesn’t have a gluten free substitution as gochujang generally tends to be not gluten free. However – you can substitute it with a gluten free chili paste like sambal!

    Allium free substitutions: Substitute garlic powder and minced garlic with hing (asafoetida). Substitute gochujang with an allium free chili paste. Garnish with cilantro instead of spring onions.

    Print Recipe

    Gochujang Fries with Spicy Aioli

    These spicy, crispy and addictive high protein gochujang tofu fries paired with a spicy aioli are the perfect side or sharing dish!
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Korean
    Keyword: fries, gochujang, tofu, tofu recipes
    Servings: 4

    Ingredients

    Tofu "Fries"

    • 300 g extra firm tofu
    • 1/4 cup corn starch around 5tbsp!
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tsp garlic powder
    • neutral oil for frying

    Gochujang Glaze

    • 1.5 tbsp gochujang paste
    • 1 tsp minced garlic
    • 1 tbsp sesame oil
    • 2 tsp gochugaru
    • 1 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tsp sweetener

    Spicy Gochujang Aioli

    • 150 g silken tofu
    • 1/2 tbsp gochujang
    • 1 tsp dijon mustard
    • squeeze lemon
    • 1 tsp minced garlic
    • 1 tsp salt

    Instructions

    • Press the tofu with paper towels to remove excess moisture. Cut it into fry-shaped pieces.
    • Combine corn starch with salt, black pepper and garlic powder. Whisk until fully combined.
    • Toss the tofu piece one by one in the corn starch to coat evenly.
    • Heat vegetable oil in a pan over medium heat – add more oil if deep frying and lesser oil if you plan to shallow fry.
    • Add the tofu fries in a single layer (you may need to do this in batches) and fry until golden and crispy. Transfer the fries to a plate lined with paper towels to absorb excess oil.
    • On another pan, combine sesame oil, gochujang and stir over heat. Add gochugaru, soy sauce, rice wine vinegar, sweetener and mix well. Add a splash of water for the sauce to be thick but not too thick.
    • Toss the tofu fries in the sauce.
    • Meanwhile, prepare spicy aioli by combining all the ingredients into a high speed blender.
    • Garnish with tofu fries chopped green onions and toasted sesame seeds and serve it alongside the spicy aioli. Enjoy!

    Notes

    Feel free to adjust the gochujang according to your spice preference!
  • Korean Fried ‘Chicken’

    Korean Fried ‘Chicken’

    These spicy, juicy Korean Fried ‘Chicken’ is made with lion’s mane mushrooms and a sweet & savoury korean inspired sauce.

    I first had Korean Fried Chicken at a korean restaurant close to where we used to go to college – their Budae Jjigae (Army Stew) and soy korean chicken was one of our must-order dishes. Since I like spicier flavours, I’ve been trying to recreate a vegan version made with mushrooms.

    The texture of lion’s mane mushrooms does an impressive job in replicating the texture of chicken, with the fattiness and tearable layers of the fungi. This delightful twist on the classic Korean Fried Chicken takes these umami-rich mushrooms to new heights, delivering a crunchy exterior with a burst of Korean-inspired gochujang sauce.

    I personally like to eat this as it is because it’s so spicy and flavourful on its own. Another idea would be to slice them and add them as fillings to sandwiches and wraps for a delicious and healthy plant-based meal.

    A key ingredient to making the sauce is gochujang: Gochujang is a Korean fermented red chilli paste with a spicy and sweet flavour. I use a vegan version in all of my korean-inspired recipes – Vegan Tofu & Mushroom Bulgogi, Army Stew, Sundubu Jjigae, & this Creamy Gochujang Rose Pasta.

    What Do I Need?

    • lion’s mane mushrooms – you can also replicate this recipe with oyster mushrooms.
    • all-purpose flour – substitute with gluten free if required
    • corn starch – to add crispiness
    • spices – smoked paprika, garlic powder, onion powder, cayenne pepper
    • salt & black pepper
    • kfc sauce – gochujang, sesame oil, ketchup, maple syrup, white vinegar, soy sauce
    • neutral oil for frying
    Print Recipe

    Korean Fried ‘Chicken’

    These spicy, juicy Korean Fried 'Chicken' is made with lion's mane mushrooms and a sweet & savoury korean inspired sauce.
    Prep Time5 minutes
    Cook Time45 minutes
    Total Time50 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Korean
    Keyword: korean, korean recipes
    Servings: 6

    Ingredients

    • 300 g lion's mane mushrooms
    • 1.5 cups all-purpose flour
    • 2 tbsp corn starch
    • 1 tsp paprika
    • 1/4 tsp cayenne pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 cup oat milk add more to get a thick batter

    Sauce

    • 1 tbsp sesame oil
    • 2 stalks scallions white part
    • 1 clove diced garlic
    • 1 tsp minced ginger
    • 1 tbsp gochujang
    • 1.5 tbsp ketchup
    • 2 tsp rice wine vinegar
    • 1 tbsp soy sauce
    • 1 tsp maple syrup
    • splash of water

    Garnish

    • scallions green part
    • toasted sesame seeds

    Instructions

    • Clean and trim the lion's mane mushrooms, removing any tough stems. Break apart the mushrooms into small, sizeable chunks.
    • In a bowl, combine all ingredients for the batter – flour, corn starch, spices, salt and black pepper. Mix together with whisk.
    • Add oat milk slowly to the batter until you get a thick and smooth batter (not too thick and not runny).
    • Heat oil in a pan and make sure there's enough oil for the mushrooms to be fully submerged.
    • Coat the mushrooms in the batter and carefully place into oil. The oil must immediately start sizzling.
    • Keep a close eye and fry mushrooms until golden brown. As you're frying all the mushrooms, you can start on the sauce.
    • To a separate pan, add sesame oil and heat up. Add the white part of scallions and saute.
    • Then add sliced garlic and minced ginger. Saute until aromatic.
    • Add gochujang, ketchup, rice wine vinegar, soy sauce and maple syrup. Add a splash of water to loosen the sauce.
    • Add the fried mushrooms back in and serve immediately with toasted sesame seeds and scallions. Enjoy!
  • Korean Tofu & Mushroom Bulgogi

    Korean Tofu & Mushroom Bulgogi

    This vegan version of korean-style bulgogi is made with pan fried tofu and shimeji mushrooms coated in a spicy, slightly sweet and tangy bulgogi sauce.

    I grew up appreciating many different types of cuisines and cultures, thanks to the prevalence of hawker centres all around Singapore. Hawker centres sell different cuisines of food at different stalls: there are Japanese, Korean, Malay, Noodles, Cai Fan (Chinese Mixed Vegetables), Indian stalls and many more. It’s definitely becoming more modernised now too with more fusion shops emerging every few months.

    One dish I would regularly find and eat at Korean stalls was their chicken hotplate bulgogi. It’s served hot, sizzling and with rice and kimchi. It’s very delicious and addictive! And also an accessible and affordable option in the Singapore food scene.

    This is a super easy Korean BBQ tofu and mushroom recipe for anyone and everyone – the ingredients are all mixed together in one bowl and transferred to a claypot to cook there. You can serve this with rice, noodles or even in lettuce wraps.

    This recipe requires no marination as the flavours are strong and can coat the tofu and mushrooms nicely. I like to pan fry or air fry my tofu before adding it to the sauce for better flavour and texture.

    Ingredients You Need

    • extra firm tofu – pan frying the tofu in olive oil gives it an extra crisp and makes it more firm
    • mushrooms – you can use any type of mushrooms but I love how the sauce coats shimeji brown mushrooms
    • bulgogi marinade – grated pear (you can substitute with apple), soy sauce, coconut sugar, garlic and ginger, gochujang, sesame oil
    • aromatics – scallions (both white and green parts)
    • optional – vegan kimchi and gochugaru

    Gluten free substitutions:

    • Use gluten free soy sauce, tamari or coconut aminos.
    • Omit gochujang – use gluten free and vegan kimchi instead.

    Allium free substitutions (no onion, no garlic):

    • Omit gochujang and use vegan & allium free kimchi instead. You can also choose not to add both.
    • Omit garlic and add a pinch of hing.
    • Instead of stalks of scallions, use thinly sliced fennel or celery.
    Print Recipe

    Korean Tofu & Mushroom Bulgogi

    This vegan version of korean-style bulgogi is made with pan fried tofu and shimeji mushrooms coated in a spicy, slightly sweet and tangy marinade.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: korean recipes, tofu recipes
    Servings: 2

    Ingredients

    • 250 g extra firm tofu 1 block
    • 1.5 cups shimeji mushrooms
    • 1/4 cup grated pear (1/2 pear)
    • 1 tbsp coconut sugar
    • 2 tbsp light soy sauce
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 1/2 tbsp gochujang
    • 1/2 cup vegan kimchi optional
    • 2 tbsp sesame oil
    • 2 tsp gochugaru optional, for more spice
    • 2 stalks spring onions
    • toasted sesame seeds
    • rice or lettuce wraps

    Instructions

    • Slice tofu into strips. Grate 1/2 a pear. Pan fry tofu in olive oil until it gets crispy.
    • To a bowl, add all the ingredients for your marinade: grated pear, coconut sugar, soy sauce, garlic, ginger, gochujang, kimchi, sesame oil, gochugaru and white part of scallions (you can trim them).
    • Transfer to a claypot or a pot and cook for 5-8 minutes until the mushrooms are fully cooked and the dish is sizzling.
    • Add in pan fried tofu and mix well.
    • Garnish with scallions (green part) and toasted sesame seeds. Serve with rice!
  • Vegan Korean Japchae

    Vegan Korean Japchae

    These stir-fried sweet potato noodles are packed with veggies, tofu strips and a beautiful sesame-soy sauce with a tinge of heat from gochugaru!

    For some reason, everyone loves Japchae and I guess what’s not to love? A light and fragrant noodle dish that is also healthy and balanced really would be the star of the show at a potluck. The noodles are jelly-like, chewy, and slippery, packed with vegetables, mushrooms and pan-fried tofu strips. The sauce is also surprisingly simple yet delicious!

    Traditionally, this dish is not cooked on a pan but rather separately ingredient by ingredient and then the noodles are tossed in together with the sauce. In this recipe, we aim to stir fry them all in one pan to reduce time taken but also taking into consideration the cooking times of the vegetables. For example, we add baby spinach the last as it cooks really fast!

    Korean sweet potato noodles are also known as dangmyeon – and they are delicious! They can be found in asian convenience stores or you can search them up on Amazon. They come in a big pack and can make about 10 servings (which I’m guessing you will because this dish is irresistable!).

    Traditional japchae includes meat like thin strips of beef or pork so we’re substituting it with tofu. You can also use most plant-based substitutes or other whole food options like tempeh or seitan.

    Ingredients You Need

    • sweet potato noodles – these bouncy noodles are jelly like and take just about 5 minutes to boil. Drain and rinse them in cold water to avoid sticking to one another.
    • aromatics – I used red onions in this recipe but you can use white onions too. I also sliced some garlic.
    • vegetables – carrots, red bell peppers, shitake and oyster mushrooms, baby spinach and scallions
    • protein – extra firm tofu cut into strips and pan fried in olive oil
    • sauce – light soy sauce, sesame oil, coconut sugar and for a little spice (gochugaru)
    Print Recipe

    Vegan Korean Japchae

    These stir-fried sweet potato noodles are packed with veggies, tofu strips and a beautiful sesame-soy sauce with a tinge of heat from gochugaru!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Side Dish
    Cuisine: Korean
    Keyword: korean recipes, noodles
    Servings: 2

    Ingredients

    • 100 g sweet potato noodles
    • 1 red onion or 1/2 white onion
    • 2 cloves garlic
    • 2 cups baby spinach
    • 1/2 cup carrots thinly sliced
    • 1/2 red bell pepper thinly sliced
    • 1 cup shitake mushrooms thinly sliced
    • 1/2 cup oyster mushrooms thinly sliced
    • 150 g extra firm tofu cut into thin strips
    • olive oil for frying

    Sauce

    • 1 tsp coconut sugar
    • 3 tbsp light soy sauce
    • 2 tbsp sesame oil
    • 1 tsp gochugaru more if you want more spice

    Garnish

    • toasted sesame seeds
    • kimchi mandu

    Instructions

    • Boil sweet potato noodles according to package instructions. Cut tofu into strips and pan fry them in olive oil.
    • Mix the ingredients required for the sauce.
    • Cut all vegetables into thin strips, including onions. You can slice the garlic or substitute it with 1 tsp minced garlic.
    • In a pan, add some olive oil. Saute onions for 2 minutes, then add garlic and saute for a minute.
    • Add in carrots, red bell peppers, mushrooms and oyster mushrooms. Saute for 3-4 minutes until they are vibrant. Add in scallions.
    • Add pan fried tofu, noodles and the sauce. Mix well. Add baby spinach and mix until it's fully wilted (soft and bright green).
    • Taste and add more soy sauce if needed.
    • Serve with toasted sesame seeds and pan-fried korean mandu (dumplings). Add more chili sesame oil if you prefer. Enjoy!
  • Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    This delicious and comforting stew is vegan and can be made in under 20-minutes! It’s loaded with soft silken tofu and enoki mushrooms for the perfect slurp.

    Did you know this Korean Soft Tofu Stew (also known as Sundubu Jjigae) is only made in one-pot and is super duper beginner friendly?

    In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Vegan Korean Army Stew (Budae-jjigae)!

    This dish is made with soft tofu and enoki mushrooms with a spicy broth that will leave you wanting for more. I make these often for weeknight dinners because they are so simple to make, only needs one pot and can be prepared in under 20-minutes.

    The traditional version does not include kimchi, but I’ve added vegan kimchi in this recipe for more texture and varying bite – it also adds some sourness to the stew which I love!

    Important Notes:

    Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process. Wanting Kimchi has a vegan kimchi – you can check them out here.

    Gluten Free Option

    You also have to replace gochujang with a gluten-free chili paste. Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish. I really like the ones below by Lee Kum Kee and Kikkoman.

    Print Recipe

    Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    This delicious and comforting stew is vegan and can be made in under 20-minutes! It's loaded with soft silken tofu and enoki mushrooms for the perfect slurp.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Korean
    Keyword: soup, stews
    Servings: 2

    Ingredients

    • 1 tbsp toasted sesame oil
    • 2 tbsp scallions white part
    • 1/2 cup vegan kimchi
    • 300 g silken tofu
    • 30 g enoki mushrooms
    • 2 cups water

    Gochujang Sauce

    • 1 tbsp gochujang
    • 1/2 tbsp gochugaru more if you want it spicy!
    • 1 tbsp light soy sauce
    • 1 tsp sweetener
    • salt

    Garnish

    • toasted sesame seeds
    • 2 tbsp scallions green part

    Instructions

    • Mix the ingredients needed for the gochujang sauce.
    • Add sesame oil to a claypot (or normal pot). Saute white part of scallions.
    • Add vegan kimchi and saute for a minute.
    • Add 2 cups of water, then add gochujang sauce. Mix well.
    • Slice your silken tofu and add them to the stew. Add enoki mushrooms and other greens / mushrooms / beancurd skin if you'd like.
    • Bring to a boil. Close the lid and simmer for 3-5 minutes.
    • Serve with chopped spring onions and toasted sesame seeds.
  • Korean Braised Tofu

    Korean Braised Tofu

    This spicy braised tofu dish, also known as dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.

    This simple tofu recipe will have you addicted to tofu – it’s pan fried to the perfect crispy and coated in a spicy soy sauce with lots of spring onions and sesame seeds for the ultimate flavour. It makes a nice pairing with rice, noodles or anything really from spring rolls to wraps and sandwiches.

    Tofu is commonly used in many Korean dishes (even meat-based ones) as it’s soaks up all the flavour and an amazing source of protein. It is also incredibly versatile, so you can add it as a substitute to most dishes while still getting the same spicy or sweet flavours.

    One more thing about this recipe is that you can use tofu the way you buy it – no freezing or thawing needed. Using it in its natural form elevates the flavours to the next level! It involves a simple two-step process pan-frying the tofu until golden brown and crispy (yes it gets crispy even without corn starch), then braising them in a spicy-soy sauce loaded with chopped scallions. The aroma is wonderful!

    What You Need for This Recipe

    • Tofu: using extra firm tofu would be ideal so it does not fall apart when frying. Soft tofu tends to do that – one way to avoid this when you only have soft tofu is to deep frying to make sure they get as crispy as possible.
    • Spicy-soy sauce: light soy sauce, sesame oil, gochugaru and coconut sugar to balance out the spice
    • Aromatics: spring onions – add both white and green parts but reserve some of the green for later!
    • Garnish: toasted sesame seeds and green onions
    Print Recipe

    Spicy Korean Braised Tofu

    This spicy braised tofu dish, also known as dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Side Dish
    Cuisine: Korean
    Keyword: korean recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • oil for pan frying
    • 3 tbsp light soy sauce
    • 2 tbsp sesame oil
    • 1 tsp coconut sugar
    • 1 tbsp gochugaru
    • 2 tsp toasted sesame seeds (black & white)
    • 1/3 cup scallions
    • 1/4 cup water

    Garnish

    • toasted sesame seeds
    • spring onions green part

    Instructions

    • Slice tofu into squares and pan fry in oil until crispy.
    • Mix all the ingredients needed for the sauce.
    • Pour the sauce over the fried tofu and braise it for a few minutes, letting it soak up all the flavour.
    • Garnish with spring onions and sesame seeds.
  • Kimchi Pancake (Kimchijeon)

    Kimchi Pancake (Kimchijeon)

    This vegan-friendly kimchi pancake is made with a simple batter made from flour, vegan kimchi and vegetables. Nutritious and simple to make!

    Kimchi pancake is one of the easiest dishes to make and is absolutely flavour-packed and nutritious from the added vegetables. You can have this as a snack and also pair this with your lunch or dinner as the perfect side dish.

    The Korean name for kimchi pancakes are called Kimchi Buchimgae or Kimchijeon. The history of how kimchi came about was deeper compared to the actual dish itself – During the Silla dynasty (57 BC – AD 935), kimchi became widespread and prevalent as Buddhism caught on and encouraged a vegetarian diet. Who would have thought?

    For my other kimchi recipes, you can check out my: Spicy Kimchi Udon, Vegan Kimchi Grilled Cheese Sandwich, and Vegan Korean Army Stew.

    Traditionally, meat is also often added to the pancakes but today we’ll be making a vegan version packed with veggies and herbs. You can make these pancakes easily with any leftover vegetables at home, flour and a good quality vegan kimchi. One of the key components of flavour is also adding the kimchi brine along with the kimchi that elevates the sourness and spice to another level.

    Print Recipe

    Kimchi Pancake (Kimchijeon)

    This vegan-friendly kimchi pancake is made with a simple batter made from flour, vegan kimchi and vegetables. Nutritious and simple to make!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Side Dish
    Cuisine: Korean
    Keyword: korean, pancakes
    Servings: 3

    Ingredients

    • 1/2 cup flour`
    • 2 tbsp corn starch
    • 1 cup vegan kimchi
    • 1 tbsp kimchi juice
    • 1/3 cup water
    • salt
    • 1/2 cup carrot thinly sliced
    • 1/2 cup baby corn thinly sliced
    • 2 stalks spring onions
    • oil for frying

    Dipping Sauce

    • 2 tsp soy sauce
    • 1 tsp mirin
    • 1 tsp sesame oil
    • 1 tsp toasted sesame oil

    Instructions

    • Combine dry ingredients together first. Add in kimchi, kimchi juice, vegetables and water. Give it a good mix.
    • Add some oil evenly to a pan and add in your kimchi pancake batter. Cook for a few minutes on one side and ensure that the pancake is not sticking to pan.
    • Fling your wrist and flip the pancake, letting it cook for a few minutes on the other side.
    • Mix together ingredients for the dipping sauce. Slice your pancake evenly and serve with the sauce!