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 (spicy 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 a Korean dish 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 …
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. …
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.