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.
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.
This simple Korean seasoned vegetable dish (Sigeumchi namul) is made with fresh spinach and seasoned with Korean fermented bean paste (Doenjang). In Korean restaurants, it is usually served with Korean BBQ, spicy foods, or kimbap.
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.
This simple Korean cucumber salad is the perfect side dish to serve at home. It is very a very common side dish at Korean restaurants. Some people even call this cucumber kimchi (I used to), but technically it is not kimchi. Since it is quickly prepared, not normally fermented, and can be eaten fresh, it’s not kimchi. But whatever you call it is a delicious recipe.
You can let this dish ferment before eating if you wish to do so. However, the cucumbers quickly lose their crunch and become mushy.
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 …