Most recipes for soybean paste stew or doenjang-jjigae will use some vegetables. This version uses dried radish greens as the main vegetable. Radish is a common vegetable in Korean cooking. Traditionally when harvesting radish, the steams and leaves would be removed and hung up to dry....
Usually, in a Korean restaurant, the spicy fish stew will be labeled maeuntang (매운탕). Maeuntang is made with cod, but the soup can be made with any fish. Since our version is made with pollock, it is called Dongtae Jjigae / 동태찌개....
Dwaeji bulgogi (grilled pork) is usually cooked at the table, but we use a charcoal grill and cook it outside in this version. We lose the communal aspect of cooking it this way, but it's still delicious....
Recipe for Beef and Radish Soup (Soegogi Muguk: 쇠고기무국) made without bone stock or anchovy or fish sauce....
This easy but delicious vegetable stock recipe is a great alternative to premade vegetable stocks. This one is made with shitake mushrooms, Korean radish or mu, and a little bit of umami from kelp....
Kong-guksu or Korean thin noodles in soy milk soup is a delicious and refreshing way to cool off in the hot summertime. But making soy milk takes a long time and lots of work to make. So the dish is usually consumed outside of the home. This recipe is a hack to quickly and easily make a dish almost as good as what you would buy in the markets. This recipe can be made in about thirty minutes....
It is the peak season for shishito peppers, so I had to buy some. These peppers will be perfect for a blistered shishito peppers recipe with a Korean inspired gochujang sauce....
Korean streusel bread or Soboro-ppang (소보로빵) is a light, fluffy yeast bread with a crumb topping made with peanut butter. Due to the amount of sugar, it is not gout friendly. With the eggs, butter, and milk, it is not vegan. But I am sure it could easily be made vegan. My wife and girls love Soboro-ppang, so we decided to document the process, but they are not on my menu....
Dak galbi is a Korean spicy stir fry using chicken and lots of vegetables. This version uses seitan instead of chicken. It also uses some veggies not normally associated with Korean cooking....
Bibimbap is a great way to use up leftover banchan (Korean side dishes). Or a quick meal after making a bunch of banchan for the week. This version will use some seasoned spinach banchan (Sigeumchi-namul) in my last recipe and some that we will make for the dish. Gosari 고사리 is also really good in bibimbap.
No veggie dish is mandatory; it's really up to you what to put. The combinations are endless. Have fun and experiment....
This simple Korean side dish (Sigeumchi-namul) made with fresh spinach and seasoned with Korean fermented bean paste (Doenjang) is great with spicy foods or kimbap....
I have been eating kimchi for a long time. But usually, we buy it. Most kimchi in the Korean markets have seafood, including shellfish; as someone who suffers from gout, shellfish is off the menu....
Yeolmu mul kimchi is a refreshing summertime dish. It's not a spicy dish but goes great with spicy foods. To keep it gout friendly and vegan, this version is made without fish sauce....
Oi-muchim or spicy Korean cucumber salad is one of the quickest and tastiest banchan (Korean side dishes) you can make. Some people even call this cucumber kimchi (I used to), but technically it is not kimchi. Since it is quickly prepared and not fermented and can be eaten fresh, it's not kimchi....
Who doesn't love spicy chicken wings? My favorites are the Korean ones with spicy or yangnyeom sauce. In Korean these are 두부 양념 치킨. To keep this gout friendly we will substitute extra firm tofu for wings. The sauce will have enough flavor to keep this from being a boring tofu recipe. Tofu cooked in this style is called Dubu-gangjeong (두부강정)JamesStrange.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In simple terms, this means that if you click and buy something, we are paid a fee. This fee is used to help recover some of the costs of running the site.
In Korea going out for chimek (chicken and beer) is quite common. Everywhere you go you will see fried chicken places. Eating spicy chicken makes it easy to drink lots of beer. But since I have gout eating lots of fried chicken and drinking beer is off the menu. But I still like the flavor of KFC or Korean fried chicken. This recipe satisfies the urge for KFC and is gout friendly.
I first had Korean Mung Bean Pancakes as street food in South Korea. They are delicious, full of protein, and a great way to use up bits of leftover veggies. To keep this recipe gout friendly, we leave out the pork that often finds its way into the dish....
This is the package we bought at the Korean market. It's 227 grams and we are only using 80 grams. Keep that in mind when you're buying yours. It will help with the sticker shock.
This is what it looks like out of the package. It's not the prettiest vegetable and smells a little funny but it is quite tasty.
Before cooking the Gosari needs a nice long soak (at least eight hours). This is what that little bit looks like the next day. Yes, a little does go a long way.
In January of 2012, I uploaded a video on YouTube showing how to make this dish. (I cannot believe it been that long). About two years ago Scott Y posted a comment about how his Mom cooked gosari. I now use her method. It's easy and works great. So let's get to cooking.
In a pot large enough to hold the gosari and about one inch of water (it will grow a little when cooking but not much). Add a little water and 1/4 teaspoon of baking soda. Mix to dissolve the baking soda, add the gosari. Add enough water to cover by one inch.
Turn on the heat when it starts to boil slightly cover with a lid. After three minutes turn off the heat and let it sit for one hour. The picture above is how mine looked after sitting for one hour.
Pour off the water and rinse with cold water. Just a friendly heads up the water is kind of funky smelling. Then cut the gosari into two-inch long pieces. You can now use it in other dishes but it will be very bland at this point. So let's season it up.
First, we need to make our sauce. 2 teaspoons chopped garlic, 1/4 cup chopped green onion, 1 Tablespoon raw sugar, 2 tablespoons Soy Sauce, 1/4 teaspoon salt, 1 Tablespoon sesame seeds, and 2 teaspoons sesame oil. Ginger juice is an optional item.
Since this is a large batch it needs to be cooked in two batches. Yes, that little bit is now a lot. Add one Tablespoon of neutral-flavored cooking oil to the pan and add half of the cooked gosari. Cook for about three minutes to dry it off. Now add half of your sauce. Cook for another four or five minutes until most of the sauce is absorbed. Remove set aside and do the same to the next batch. After the second batch is cooked and cooled mix them together.
I used some of the gosaroi in this Dolsot Bibimbap. I will work on a bibimbap recipe and post it soon.
It is now ready to serve as a side dish.
This is the video I posted in 2012.
- 80 grams Fernbrake
- 2 teaspoons garlic chopped
- 1/4 cup green onions chopped
- 1 Tablespoon raw sugar
- 2 Tablespoons soy sauce
- 1/4 teaspoon salt
- 1 Tablespoon sesame seeds
- 2 teaspoons sesame oil
- 1/4 teaspoon baking soda
- 2 Tablespoon oil
- Soak 80 grams of gosari overnight
- Make your sauce to a small bowl add 2 teaspoons chopped garlic, 1/4 cup chopped green onion, 1 Tablespoon raw sugar, 2 tablespoons Soy Sauce, 1/4 teaspoon salt, 1 Tablespoon sesame seeds and 2 teaspoons sesame oil. Mix it up and set aside.
- Pour off the water and rinse with cold water.
- Cut the gosari into two inch long pieces.
- Since this is a large batch it needs to be cooked in two batches. Add one Tablespoon of neutral flavored cooking oil to the pan and add half of the cooked gosari. Cook for about three minutes to dry it off. Now add half of your sauce. Cook for another four or five minutes until most of the sauce is absorbed. Remove set aside and do the same to the next batch.
- After the second batch is cooked and cooled mix them together.
I am a big fan of KFC, Korean Fried Chicken especially the wings. But let's face it frying wings makes a big mess in the kitchen and is not healthy. And eating a pig pile of fried wings is definitely not gout friendly. I have found that cauliflower can make a pretty decent substitute for chicken wings. After all, wings are just a way to get more sauce to your mouth. To try and keep this gout-friendly cauliflower wings recipe a little bit healthier we will bake.
Perhaps in the future, I will post a deep-fried version of cauliflower wings. But first, that will require more experimenting. Lots of delicious experimenting and a lot of mess in the kitchen. But first I need to work on an air fryer version.
Ketchup: may seem out of place in a Korean recipe but trust me it helps to round out the flavor of the sauce. Ketchup also helps to tone down some of the heat.
Korean Red Pepper Paste or Gochujang: This is what brings the heat. Some brands are spicier than others. Most brands now have some kind of heat scale on the front. If you really want to bring the heat had some Korean red pepper flakes.
Sugar: I use raw sugar if your vegan check to make sure the one that you use has not been processed with bone char.
Potato starch: Used in the batter to help make a thin crispy layer.
Sweet rice flour: Used in the batter to add a touch of sweetness.
Garlic powder: I Will add some to the batter, never enough garlic.
White pepper: You can use black if that is what you have. White pepper prevents black funny looking spots.
Fresh garlic: This gets added to the sauce, cause its garlic.
Soy sauce: For saltiness and a bit of umami.
Sesame oil: Got to have it.
Honey or plum syrup. In the original version, I used honey. But now I prefer to use plum syrup. If your vegan uses a syrup-type sweetener that you like.
The first step is to make the sauce. This will allow time for all of the flavors to come together. In a small bowl mix together: 2 Tablespoons of Korean Red Pepper Paste or Gochujang. 2 Tablespoons of Ketchup, I know it's not a traditional ingredient but trust me it works. 1 Tablespoon raw sugar, 1 Tablespoon of soy sauce, 1 teaspoon sesame oil, 1 Tablespoon of honey, 1/2 teaspoon finely minced garlic.
Now time for our batter. 1/4 cup sweet rice flour, 1/4 cup potato starch, 1/2 teaspoon granulated garlic, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 8 Tablespoons of water. Mix everything together. If your batter is to thick add a little more water. A thin batter works best.
Preheat your oven to 425 F or 218 C
Cut the cauliflower into wing sized pieces, toss them into the batter. Place them on a baking tray lined with parchment paper or a silicone mat.
Be sure to leave a little space in between so they can cook quickly. Place then into an oven preheated to 425 F or 218 C for 30 minutes or until they start to get some spots.
After 30 minutes remove your "wings" from the oven and place them into a big bowl. Put some of the sauce on top and gently toss them. When you remove them from the pan some of the coatings will be stuck to the pan. Do not worry about that. The wings will be soft so be gentle.
After gently tossing in the sauce return them to the baking pan leaving space between each piece. Place them back into the oven for fifteen minutes. Or until they start to get some black spots. You could use the broiler to speed up this process.
This is what mine looked like right out of the oven.
Plate them up, top with sesame seeds and serve.
Korean Fried Cauliflower "Wings"
- 2 Tablespoons Gochujang Korean Red Pepper Paste
- 2 Tablespoons Ketchup
- 1 Tablespoons raw sugar
- 1 Tablespoon soy sauce
- 1 teaspoons sesame oil
- 1 Tablespoons Honey Or thick sweetener of choice
- 1/2 teaspoon garlic Fresh, finely minced
- 1/4 Cup Sweet Rice Flour
- 1/4 Cup Potato starch
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt
- 1/4 teaspoon White pepper
- 8 Tablespoons Water A little extra as needed
- 3 Cups cauliflower 1 small head
- Make the sauce by mixing together 2 Tablespoons of Korean Red Pepper Paste or Gochujang. 2 Tablespoons of Ketchup, I know it's not a traditional ingredient but trust me it works. 1 Tablespoon raw sugar, 1 Tablespoon of soy sauce, 1 teaspoon sesame oil, 1 Tablespoon of honey (to make this Vegan use agave nectar), 1/2 teaspoon finely minced garlic.
- Make the batter by mixing together 1/4 cup sweet rice flour, 1/4 cup potato starch, 1/2 teaspoon granulated garlic, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 6 Tablespoons (90 ml) of water. Mix everything together. If your batter is to think add a little more water. This batch needed a total of 7 tablespoons, but usually 6 is enough. It depends on how I measure the other ingredients.
- Cut the cauliflower into wing size pieces.
- In a big bowl add the cauliflower and coat with your batter
- Put them on a parchment lined baking pan. Besure to leave a little space in between so they can cook quickly. Place then into an oven preheated to 425 F or 218 C for 30 minutes or until they start to get some spots.
- After 30 minutes place your "wings" into a big bowl add some sauce and toss them to coat. Return them to the baking pan leaving space between them. Place them back into the oven for 15 minutes. Or until the start to get some black spots.
- Plate them up, top with sesame seeds and serve.
Korean Black Bean Sauce Noodles / Jajangmyeon is normally made with pork or seafood. But to make this a gout friendly version we are going to substitute King Oyster and Portobello mushrooms. King oyster mushrooms for a pork-like texture and portobello mushrooms for flavor. ...