korean

Gluten-free, meatless, vegetables, Vegetarian

Vegetable Bulgogi

Aside | Posted on by Brian and Jim

This is by no means authentic and was inspired by a number of posts and pins on social media.

Let’s start with the sauce:

  • 2 Tbl brown sugar
  • 3 Tbl tamari or soy sauce
  • 1 Tbl rice vinegar
  • 1 Tbl sriracha
  • 1 clove garlic, chopped
  • 1 tsp perilla oil or sesame
  • 1-2 tsp Korean red pepper flakes
  • 1/2 tsp ginger—I used 1/2 tsp powdered

Mix them all up and put aside until needed

For the veg (for about 3-4 servings):

  • 2-3 carrots chopped into cubes (i quartered the thick sections and halved the thinner)
  • 1 onion chopped
  • 8 ounces mushrooms chopped
  • 1 eggplant (I used 1 graffiti eggplant and I think that was perfect)
  • 1 cup of chopped walnuts
  • 1 clove garlic

In 1 tsp coconut oil I sautéed the carrot, onion and garlic until the carrot was somewhat soft

After sauté it gets removed from heat

Then in 2-3 TBL olive oil (you could certainly use something more neutral but that’s what I had on hand when I realized the coconut oil I used wouldn’t be enough), sauté the eggplant until the cubes are semi soft then add the mushrooms and walnuts and sauté until mushrooms are cooked and eggplant is fairly soft and add back in the carrot and onion.

Give that a quick mix and stir in the sauce and I turned off the heat and let it sit covered for about 10 minutes so the veg had time to absorb the flavor

On the side I had a cucumber salad, kimchi and soy sauce sprouts. The green beans are blanched and splashed with rice vinegar, lemon juice and a little soy paste.

Advertisement
ferments, Probiotic, Vegetarian

Korean Sauna Deviled Eggs

Aside | Posted on by Brian and Jim

I have loved Korean saunas since my friend introduced me to one in 2011. It happened to be WiSpa at the edge of KTown on LA. I was hooked. Sadly there are none here in the desert so we have been deprived since moving. In a random recipe search for something else I found Korean Sauna Eggs which apparently are common snack at the cafes in the saunas that I had missed out on.

I started a batch last night using data from all the recipes I found rolled into one. The trick with these guys is that they are pressure cooked for 1, 2, 3, or 4 hours depending on level of brown nutty good ness you want. I had these blue eggs on hand which I put in the instapot for 2 hours on pressure and let the pot naturally release when done and then just through them into the fridge. With the eggs in the instant pot you need two cups of water and 2 tsp salt

If you have never made eggs in your instapot, one of the joys is the ease in peeling.

Peeling batch one and you see the second batch coming out of the pot
My first batch after peeing.

Yep. These aren’t bad. This is how they turn out. they peel like a dream and have a brown color with nice nutty flavor.

I decided these would turn into deviled eggs that I would flavor based on their heritage.

Korean red pepper flakes (just a dash), some seasoned soy paste (1/2 tsp), and about 1TBl kimchi. Mix it all up.

Fill your eggs and chill. I garnished with a tiny piece of kimchi and a dab of sriracha.

This were so much better than I planned. The nuttiness of the egg and the soy paste marry perfectly.

I’m making these again

Gluten free, Probiotic, Stuff I make, Uncategorized, Vegetarian

Nabak Kimchi

Aside | Posted on by Brian and Jim

I haven’t made Nabak Kimchi aka Water Kimchi in like a decade…it’s more liquidy, less funky than your typical Napa kimchi you see around.

I started chopping the vegetables—I used daikon for the radish, carrot, green onion, napa cabbage, 1/2 an Asian pear, and garlic.

The daikon and Napa have been rubbed with salt

Added the other veggies to sit with the salt

Meanwhile I steep some gochugaru in a strainer in 10 cups of water and some salt.

Once wilted the veggies go into the jar. To be joined by the gochugaru “tea”

Where it sat for 4 nights and 3 days on the counter. To relocate to the fridge and get sampled.

I ended up using the following:

  • The inner yellowish leaves from one medium head of Napa cabbage
  • About a four-five inch slice of daikon cut into squares
  • 2 Tbl gochugaru
  • 1/2 Korean pear
  • 1 medium to large carrot
  • About an inch slice of ginger
  • 3-4 green onions
  • Garlic to taste 4-6 cloves
  • About 8 cups of water
  • 2Tbl salt to run the veggies and 2 Tbl for the water/gochugaru mixture

This experiment was inspired by this water kimchi recipe

This is definitely a repeat. It’s been years since I made this from scratch and I really enjoy it’s lightness.

The Lazy Gastronome

Gluten-free, Restaurants, Vegetarian

Myung Ga Tofu and Koren BBQ, San Bernardino

Aside | Posted on by Brian and Jim

We headed east to visit the Riverside Farmers Market and the Mattel Store. After all of that and some failed auto repairs at home we found a Korena spot on Yelp that we had to try because they are not a dime a dozen in our new neighborhood.

Slipped in a regular strip mall is Myung Ga

It has all the usual suspects on the menu Soon Doo Boo, Ramen, Kalbi, Cold Noodles, Kimchi Fried Rice, etc

Hite has been reborn as Terra but they are out so I had a Cass. My first time with Cass. It’s fine…not as lite as I think of Hite…

The Banchan were pretty typical—daikon slices in soy sauce and jalapeño, kimchi, slightly ferment sprouts, a great spice cucumber pickle, and a pasta salad (the latter is not unusual but always confusing).

I opted for the Bibimbop with tofu…and make it hot at your own past sauce

Jim opted for the Tofu Stew with added Oyster..mild side with the ubiquitous bowl of rice

Overall this place is solid and we will return…

farmers market, Gluten free, Gluten-free, Ingredients, Vegetarian

Korean BBQ Oyster Mushrooms

Aside | Posted on by Brian and Jim

Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there

Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.

Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.

We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan

beans, Gluten-free, Made at home, pulsepledge, Stuff I make

“Korean rice bowl”

Aside | Posted on by Brian and Jim

So ive been craving kimchee fried rice…and made that plan..as the rice was chilling after its 10 minute ride theough the multicooker, i changed my mind…and rice bowl we became after axing the idea of bimbimbop and kimchee chigae (spelling?)…and i had this lovely kale, cabbage, beet, carrot mix already prepped so away i went

In the pan went garlic oil and chili oil (cant ise sesame in myhousehold whoch im sure is another reason i have had kimchee on the mind)

It just got a light saute and wilting


Meanwhile, i drained and rinsed some french lentils for the protein..

Using the same pan with some wxtra garlic and vegetable oil, i started to fru the dry jntil the pan was hot and in went the two eggs

Right here..you have to move your spoon or whisk or whatever fast and kinda whip the eggs and rice so its not egg clumped in rice like regular fried rice…its egg coated fluffy rice…and its creamy!  I love it

Here is a dressing  of toasted garlic, red pepper flakes, ginger, tamari, rice vinegar and a little vegetable oil

Here it is all composed with the dressing over it..i ate mine warm but jims is sitting at room temp until he returns from (surprise!) doll club meeting…i had the oven warmed but that will kill the greens.


I really did enjoy this meal as i often do when solo….it eveolved to such a degree that i have a peeled reed avocado that didnt get used…