Mother-in-Law's Kimchi Recipes

Marinated Tofu Stir Fry by The Korean Vegan

Mar 21, 2021

Marinated Tofu Stir Fry
*Recipe by The Korean Vegan.

Kick your stir fry up a notch with some added heat! The combination of gochujang and chili flakes is sure to pack an extra flavorful punch.

Ingredients

1 13 oz. box extra firm tofu (cut into 1⁄2-inch cubes)
1 tbsp potato starch (can sub corn starch)
3 tbsp sesame oil
4 cloves garlic (minced)
3 tbsp GARLIC Gochujang Sauce
2 tsp GOCHUGARU Korean Chile Flakes
1⁄2 cup water
2 scallions (chopped)
1 handful fresh chile peppers or sliced bell peppers

For the Assembly

1. Pat tofu dry and coat with with potato starch.

2. Cook tofu in 2 tbsp of sesame oil over medium heat until all sides are browned. Remove from heat and set aside.

3. In same pan, add remaining 1 tbsp sesame oil, garlic, gochujang, gochugaru chile flakes and vegetables and sauté until slightly charred.

4. Add back the tofu, together with 1⁄2 cup of water. Cook over low heat until sauce thickens (this should take about 1 minute).

5. Garnish with scallions and serve warm.

Ramen Duk-bok-ki by The Korean Vegan

Mar 19, 2021

Ramen Duk-bok-ki

*Recipe by The Korean Vegan

Korean rice cakes (translation: "duk") have a satisfying chew and cling to a good sauce like pasta. For when you're feelings carbs on carbs with a spicy kick, ramen duk-bok-ki is right there with you. Our sesame gochujang sauce brings it all together.

Ingredients

1 package Korean rice cakes (cylindrical)
1 package ramen noodles

2-3 tbsp sesame oil
1⁄4 yellow onion (sliced)
1 cup mushrooms (chopped)
1 clove of garlic (minced)
1⁄2 zucchini (chopped)
1 tbsp Gochugaru Chile Flakes

2 tbsp SESAME Gochujang Sauce
1-2 cups water
1 green onion (sliced)

For the Assembly

1. Add 2 tbsp sesame oil over medium heat in non-stick pan and brown the onions, mushrooms and garlic. Add in the zucchini and cook until it starts to soften.

2. Add the rice cakes, 1 tbsp oil (if needed) and gochugaru chile flakes and stir until contents are evenly coated.

3. Next, add 1-2 cups of water and SESAME Gochujang Sauce and stir. Add instant ramen noodles to the pan and cook over medium heat until sauce reduces and noodles are cooked.

4. Garnish with sliced green onion and serve.

Russian Carrot Salad

Oct 30, 2020

Over the years, there have been several waves of Korean immigration to neighboring Russia. The Russian palate fell in love with the spicy, acidic way that these Korean immigrants prepared carrots with local ingredients to try to mimic the flavor of kimchi. The toasted coriander is not to be skipped.

Russian Carrot Salad

2 lbs. carrots, peeled
3 cloves garlic, minced
½ cup neutral-tasting oil, such as vegetable or avocado
¼ cup rice vinegar
½ tsp. coriander seeds, toasted and ground
1 tsp. sweet paprika
1 tsp. black peppercorns, ground
1.5 tsp. gochugaru chile flakes
1.5 tbsp. ORIGINAL Gochujang Paste
1 tsp. sugar, or more as needed
Salt

1. Whisk together all of the ingredients except for the carrots, salt, and sugar in a small bowl. This is your dressing. Set aside.

2. Using a mandolin slicer, slice the carrots into long, thin strips (aka julienne). Place the sliced carrots in a large bowl and toss with approx 1.5 tsp of salt. Set aside until the carrots begin to soften, about 20 minutes.

3. When the carrots have softened, place them in a fine mesh sieve and give them a good rinse to remove the excess salt. Allow to drain well.

4. Transfer the dressing and carrots to a bowl and toss to combine. Taste and add sugar little by little as needed (this will depend a lot of how sweet your carrots are), and season to taste with salt as desired.

Serves 4-6 people as a side dish.