Kimbap Breakfast Sandwich by The Korean Vegan

Kimbap Breakfast Sandwich by The Korean Vegan

Kimbap Breakfast Sandwich

*Recipe by The Korean Vegan.

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


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.

Read more

Spaghetti Arrabiata by The Korean Vegan

Spaghetti Arrabiata by The Korean Vegan

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.


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
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.

Read more

Ramen Duk-bok-ki by The Korean Vegan

Ramen Duk-bok-ki by The Korean Vegan

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.


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.

Read more

Kimchi Baked Brie

Kimchi Baked Brie

Kimchi Baked Brie

Taking the baked brie game to a whole other level of flavor. Encased in flakey puff pastry, this oozy appetizer with funky HOUSE Reserve kimchi and fish sauce combines fermented flavors in a must-try dish. We hope you like change.

1kg wheel of brie
2 8.5 oz sheets frozen puff pastry
1 medium yellow onion, sliced fine
1/2 jar (8 oz) HOUSE Reserve Kimchi, chopped small
4 scallions, sliced
1 tsp. fish sauce
2.5 tbsp. honey
1 egg, beaten
butter, for frying
sesame seeds, for garnish
all-purpose flour, for rolling and dusting

For the Kimchi Filling

1. In a medium pan set over low heat, sauté the onions in 1 tbsp. butter until deeply caramelized, stirring often. Remove onions from pan and set aside.

2. Add chopped kimchi to pan and sauté to cook off excess moisture, about 2-3 minutes. Return caramelized onions to the pan. Pour in fish sauce and honey and toss to combine well. Turn off heat. Stir in sliced scallions and set mixture aside to cool completely.

For the Assembly

1. Remove puff pastry sheets from the freezer and thaw according to package directions. Do not over-thaw - your pastry needs to be kept cold or else it won’t rise.

2. Meanwhile, cut a length of unflavored dental floss long enough to wrap around the diameter of your wheel of brie one and a half times. Line the dental floss up right at the middle of the outer edge of the brie around the entire circumference. Cross the dental floss strands in front of you and begin to pull in opposite directions causing the dental floss to cut into the cheese. The idea is to cut completely through the brie using the dental floss. A knife will not work for this as the cheese is soft and sticky. You may find that pulling on just one end of dental floss while holding the other tight works best for this cutting motion. Once the dental floss goes all the way through the brie, pull it out and carefully lift off the top half of the brie with the blade of a large knife. Set the brie aside, cut sides up, or stack with waxed paper between.

3. Turn back to your puff pastry, which may now be thawed. On a lightly-floured work surface, roll out the puff pastry sheets to the same size, as they will be joined together to form a sheet large enough to cover the round of brie. Once you have rolled out to an adequate size, wet the long edge of the sheets with your finger and press the two sheets together. You may need to roll over the seam with your rolling pin to connect them. You need to work quickly with your puff pastry. If at any time it becomes sticky, return it to the fridge for 20 minutes.

4. Place the bottom half of the wheel of brie on top of the rolled out puff pastry. Working quickly, spread the filling over the bottom layer of brie and then top with the top layer of brie. Fold the sides of the puff pastry up over the brie (this doesn’t have to be perfect).

5. Return the wrapped brie to the refrigerator until just before you’re ready to bake.

6. When ready to bake, preheat oven to 400F and position a rack in the center of the oven. Line a baking sheet with parchment paper and place the wrapped wheel of brie in the center. Brush the entire surface of the puff pastry (even the sides) with the beaten egg. Sprinkle with sesame seeds for garnish.

7. Once oven has preheated, transfer the wrapped and egg-washed wheel of brie to the oven. Bake for 40 minutes. The top should be golden.

8. Allow the brie to sit at room temperature for about five minutes before slicing into it. Serve hot with crackers, sliced baguette, apple slices, or sliced Asian pear.

Read more

00:00 00:00