Souls cross ages like clouds cross skies... (cloud_atlas) wrote in vegancooking,
Souls cross ages like clouds cross skies...

Vegan Korean Dinner! Salad & Royal Rice Cake (Gungjung Ddeokbbokki)

One of the hardest things for me since going vegan has been giving up ethnic foods. One of my favorites is Korean, but despite the large number of Korean places to eat in my city there doesn't seem to be many (if any) vegan options.

I have however, been doing some research online about how to cook Korean food at home and managed to make the most amazing dinner last night... simple, easy, and deliciously authentic tasting.

I sadly don't have pictures, but this was an amazing dinner.

Korean Style Romaine

1 heart or head of romaine
1 teaspoon chopped garlic
1/2 teaspoon grated peeled ginger
1/4 teaspoon coarse Korean hot red-pepper flakes
1 tablespoon Asian sesame oil (I used some that is chili infused)
1 tablespoon soy sauce
2 teaspoons water
1 teaspoon sesame seeds, toasted and crushed with side of a heavy knife


Cut romaine crosswise into 2-inch pieces and put in a bowl. Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil. Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes. Cooks' notes: Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.

Royal Rice Cake


Rice cake (About 20 pieces, 300g)
1/2 a carrot (I grated mine)
1/2 an onion chopped
4 button mushrooms chopped
5 shiitake mushrooms chopped
1 package of enoki mushroom
1/2 red and 1/2 yellow peppers sliced
1 stalk of big spring onion

-Seasoning Sauce (Mix these well in a bowl.)

Sugar – 1tsp
Soy sauce – 4 tsp
1 minced garlic
1 dash of sesame oil


Wash all the vegetables, and thin slice them.If the rice cake is hard, parboil the rice cake. Or just run them under hot tap water for one minute. Pre heat the wok or pan for about 20 seconds. Pour some olive oil into the wok. **Note, I used the same pan for this as I used for the dressing for the salad above. Just pored the olive oil on top of the sesame oil/soy sauce dressing residue.** Put the onion into the wok. Stir it until soft. Add the carrot and stir it until 80% of the carrot cooks. Add all the other ingredients. Stir it until it cooks. Serve!


Tags: ethnic food-korean
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