Korean Bibimbap

Since going to Korea a couple years ago I have really fallen in love with this dish. It reminds me of fried rice without anything being fried and it just tastes so much better!  This is definitely a keeper.  You can absolutely omit and add things as you like but I would definitely keep the gochujang as it gives alot of flavor.  Enjoy!

Roasted Tofu

1 tbsp hoisin sauce

1 tbsp tamari

1 garlic clove crushed

1 10 ounce package extra firm tofu

Mix all ingredients and marinate for 30 minutes.  Heat oven to 350 degrees.  Cook for 20-25 until firm, flipping once.

Sesame Spinach

2 handfuls baby spinach

1 tsp grated ginger

1 garlic clove, diced

1 tbsp sesame oil

1-2 tsp soy sauce

Mix all ingredients together and let marinate for 20 minutes

Mushrooms

2 cups sliced mushrooms

1 tsp coconut oil

1 tbsp soy sauce

2 green onions, sliced

Heat coconut oil in pain.  Cook mushrooms with soy sauce until soft.  Mix in green onions

Homemade Gochujang

3/4 cup white miso paste

.5 ounce red pepper powder, korean

4 tbsp sugar

6 tbsp tamari

1-2 tbsp water, if needed

Directions:

1. Place all ingredients except water into pot and cook for 20 minutes.  Add water if mixture start sticking.  Let cool and store in refrigerator.

Homemade Napa Cabbage Kimichi

see recipe here http://greenurbankitchen.blogspot.com/2013/09/homemade-napa-cabbage-kimchi.html

Extra ingredients:

Eggs, cooked over easy
Carrots, julienned
Grilled broccoli or cauliflower
1 cup brown rise, cooked

Korean Bibimbap

Arrange all ingredients  on top of the bed of rice.  Then using your chop sticks or a spoon mix together and enjoy!

Kimchi Stew

Vegan MoFo

Kimchi Stew

2 tsp coconut oil
1 small onion, diced
1 cup kimchi
2 tbsp gochujang, or 2 tbsp miso paste and 1/2 tsp crushed red pepper
1/4 cup kimchi juice
3 carrots, julienned
1/2 zucchini, juliunned
2 tbsp tamari
5 cups water
1 package firm tofu
2 cups cooked brown rice

Directions:

1. In a soup pot heat oil and add onion.  Cook until soft then add kimchi and cook for about 5 minutes.  Mix in gochujang or miso paste and red pepper.

3.  Add kimchi juice, carrots, zucchini and tamari and cook for 3 minutes.  Add water and bring to boil. Simmer for 30 minutes.  Add tofu and then let cool.

4.  In a bowl add cooked rice then ladel some soup into it.

Homemade Gochujang

3/4 cup white miso paste

.5 ounce red pepper powder, korean

4 tbsp sugar

6 tbsp tamari

1-2 tbsp water, if needed

Directions:

1. Place all ingredients except water into pot and cook for 20 minutes.  Add water if mixture start sticking.  Let cool and store in refrigerator.

Homemade Napa Cabbage Kimchi

Vegan MoFo #8

This is the easiest kimchi recipe I could muster up.  Traditional kimchi uses fish sauce and soaks the cabbage in a salt bath overnight.  Also the kimchi ferments for weeks. I don't find all this necessary as I am a quick fix kinda gal. This version only takes a day or two or longer depending on your taste.  It keeps in the fridge for months so feel free to double the recipe.  I have great plans for the kimchi, I'm thinking kimchi type stew, kimchi pancakes, kimchi friend rice.  That is if I can stop myself from eating it straight out of the jar.  Mmmmmmm....

This recipe is vegan and gluten-free

Homemade Napa Cabbage Kimchi AKA paechu kimchi

1 head large Napa cabbage, outer layer removed

5 green onions, sliced

3 carrots, julienned or grated

1 green apple grated, you may omit if you like

5 inch piece of ginger

3 tbsp chili flakes, or kochuaru (Korean chili powder) if you can find it

3 tbsp sea salt

1 tbsp tamari or soy sauce if not gluten-free

4 garlic cloves

Directions:

1. Cut cabbage lengthwise in half, then cut crosswise in 1 inch pieces.  In a large mixing bowl add cabbage, green onions, carrots, and apple.

2.  In a food processor add remaining ingredients and processes.  Add this mixture to the mixing bowl.

3.  You'll have to get your hand dirty with this one and you may need gloves.  Using your hands massage all ingredients together.  The cabbage will start to soften and liquid should start developing.  I would take at least 5 minutes to really getting everything nice and soft.  

4. Leave the mixing bowl out for about 1 hour.  Mix once more and place into glass jars pushing the kimchi down to omit air pockets.  There is no need to sterilize the jars before hand.

5. Leave out on the counter for 1-3 days.  Taste everyday, pressing the ingredients down. I usually like mine the second day. Once you like the taste put the the fridge and keep for 3 or more months, but mine never last more then 2 weeks.  

More yummy Kimichi recipes to come!!!