Mother-in-Law's Kimchi Recipes

Kimbap Breakfast Sandwich by The Korean Vegan

Mar 21, 2021

Kimbap Breakfast Sandwich

The addictive kimbap roll - in breakfast sandwich form with a probiotic kick. Much better (and better for you!) than burritos.

Ingredients

1 large sweet potato
2 tbsp sesame oil
1 cup ripe MIL Kimchi

Salt and pepper to taste

1 tbsp TANGY Gochujang Sauce

1 cup rice
1 tbsp sesame seeds

3 sheets roasted nori

6 red cabbage leaves

1 cup baby spinach

For the Assembly

1. Peel and boil the sweet potato until fully cooked, then mash together with 1 tbsp sesame oil, salt and pepper.

2. Add 1 tbsp sesame oil to skillet and begin to caramelize the kimchi with 1 tbsp of gochujang.

3. Cook rice according to package directions. Once cooked, fluff with a fork and add salt and sesame seeds.

4. Measure out 3 pieces of plastic wrap and place 1 sheet of nori on each sheet of plastic wrap.

5. Flatten out a square piece of red cabbage in the middle of each nori sheet. Wet fingers and add rice to the cabbage leaf. Then add sweet potato mash, kimchi, spinach, more rice and another piece of cabbage.

6. Fold the nori like an envelope over ingredients and set with plastic wrap. Slice in half and remove plastic wrap when ready to serve.

Spaghetti Arrabiata by The Korean Vegan

Mar 19, 2021

Spaghetti Arrabiata
*Recipe by The Korean Vegan.

Arrabiata means "spicy", and in this version of the classic Italian spicy spaghetti we use gochujang paste to bring sizzle and fermented depth of flavor.

Ingredients

4 portions spaghetti noodles
2 tbsp olive oil
2 cloves garlic (sliced)
1⁄4 red onion (diced)
1 Fresno chile (sliced)
1 tbsp ORIGINAL Gochujang Paste
1⁄2 tbsp miso paste
1⁄2 red bell pepper (chopped)
2-3 leaves fresh basil
1 cup marinara sauce
1⁄2 cup pasta water (reserved)

For the Assembly

1. Blend gochujang, miso paste, red bell pepper, basil and marinara sauce into a paste. Begin cooking the spaghetti according to package directions.

2. Add olive oil to large skillet over medium heat and brown the garlic and red onion until fragrant. Add Fresno chile slices and a ladle of pasta water.

3. Once pasta is slightly undercooked (al dente), add to the pan with garlic, onions and chile peppers.

4. Add bell pepper-gochujang paste to pasta, with some more pasta water and mix until spaghetti noodles are evenly coated. Add your favorite vegetables such as beans, spinach, zucchini and broccoli, 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.

Shredded Squid with Gochujang (Ojingeochae Muchim)

Oct 30, 2020

Shredded Squid with Gochujang (Ojingeochae Muchim)

This dish has some sweet, sweet heat and deep savory flavor from the combination of gochujang and jerky-textured semi-dried squid. It is typically eaten as banchan (the word for the myriad of little side dishes that come with a traditional Korean meal), with a hot bowl of rice, or alone as a drinking snack. It is well worth sourcing good semi-dried squid for this recipe. The product is also sold under the name dried cuttlefish.

3 cups shredded semi-dried squid
2 tbsp. ORIGINAL Gochujang Paste
2 tbsp. gochugaru chile flakes
¼ cup mirin
1 tbsp. sesame oil
3 tbsp. honey
Black sesame seeds, for garnish
Water, as needed

1. Combine all of the ingredients, except for the squid and sesame seeds.

2. Set an unoiled nonstick pan over low heat. Add the squid and pour the mixture of wet ingredients over top. Cook until bubbles start simmering, 2-3 minutes.

3. Move the mixture around to coat. Add 2-3 tbsp water to help the glaze to cook out properly. Cook for 1-2 more minutes until the squid is glazed.

4. Transfer to serving dish and garnish with black sesame seeds. Serve with hot rice, as banchan, or as a drinking snack.