(upbeat music)
- Hey guys, I'm Jasmine.
You might have seen the over on "Bring Me" or on Tasty,
and you might be seeing a little more of me this year
here on Goodful.
Today, I'm gonna be showing you three vegan recipes
for some of the most popular Korean dishes.
Let's get started, shall we?
This one is the kimchi stew,
otherwise known as kimchi jigae.
We're gonna start with adding a little bit of oil
to our pot.
You can use the oil of your choice.
Now, there's a lot of different ways to make kimchi jigae,
but actually, kimchi jigae is quite easy to make in general.
We're gonna start by throwing in our onions.
I added one onion, sliced,
and we're just gonna saute it for a little bit.
Right now, I'm just adding the kimchi.
Save the juice,
because right now I'm just trying to saute it a little bit.
I'm using about five cups of kimchi here,
and be sure to check the label
because not all kimchi is made vegan.
Now I can pretty much add everything else:
the garlic, Korean chili flakes, salt, sugar,
and fermented red pepper paste.
People like their kimchi stews very different.
Some like it lighter and less spicy.
It's all up to your own taste.
So if you see me adding spice,
and you're not great with spice,
feel free to adjust anything in this dish
to your flavor palette.
But take this from me: do not use alternative sweeteners.
It changes the flavor completely.
We are going to add in our mushrooms.
I don't add in the mushrooms too early,
because I think it impacts the flavor greatly.
Now, I'm going to add in my kimchi juice.
I really recommend using more fermented kimchi.
If you use fresh kimchi,
you're not gonna get that same vinegary taste
that you're looking for.
Now, I'm gonna add in a few cups of water.
Yum. This looks so good.
So traditionally, I would make this with fish sauce,
dried anchovies, and kelp.
However, totally fine to leave it out,
but you do need that umami flavoring.
So I'm still going to be using kelp.
Hello? Yeah, good size.
And a lot of people make the kelp broth
or the anchovy broth first.
I, however, am just too lazy.
So I just put it inside the pot, and I let it do its job.
It all works out in the end.
I'm gonna let that just simmer for about 40 minutes.
But while we do that, I'm gonna cut the tofu.
Since everyone has their own preferred way
of how the tofu is cut, just cut it to the way you like it.
People also like to wait to the end to put in the tofu
because they don't want the tofu to break apart in the stew.
But I like to add it in sooner rather than later,
just because I like to have that tofu soak
in all the juices from the stew.
I am just putting some soup over the tofu,
and then I'm gonna let this simmer
for about 40 minutes to an hour.
And then we can dig in.
The kimchi jigae is almost done,
and all we need to do now is add our green onions.
Also, for full transparency,
I'm not vegan, but I do have a lot of friends
and family members who do practice a vegan lifestyle,
so I've learned to adapt a lot
of my favorite traditional recipes to be vegan
so they can enjoy some of my favorite cultural foods
as well.
This looks good.
Let's go get that steaming, piping hot bowl of rice
and dig in.
Yes, yes, yes, yes, yes.
I forgot the sesame oil.
I gotta drizzle a little bit in there.
This is like the perfect cozy meal.
So when it's cold outside, raining, snowing, whatever,
this will warm your whole soul.
(upbeat music)
This dish is called japchae.
It's pretty much a stir-fried noodle.
This dish is kind of like the main character.
It's always the one that everyone loves.
Let's start by bringing some water to a boil.
Once that comes to a boil,
we are gonna blanche our spinach.
Spinach? Spinach?
And now I don't know what the right way to say it is.
Spinach, spinach, spinach.
I don't like this game.
I have one large handful of washed spinach right here.
I'm using a very large handful
because we all know that it will just cook down
to a single leaf.
Just gonna blanch it for about 45-ish seconds.
This dish is very pretty.
There's a lot of colors in it.
You want the green to be nice and vibrant,
not dull and wilted, so this will keep it
so that there's a nice crisp to the spinach,
as well as keeping that bright, vibrant green.
All right, this looks about good,
so we're gonna take the spinach out.
We're gonna rinse it with cold water
to stop it from cooking even more,
and then we are going to strain the water out
and then season it with a little bit of soy sauce,
some sesame oil, some salt, and some toasted sesame seeds.
We're just gonna mix that up,
and then we're just gonna set it to the side.
I'm gonna let this water come back to a boil.
We're gonna reuse the same water.
We're using sweet potato noodles for this dish.
This noodle is gluten-free, but this dish is not
because of soy sauce has gluten.
You can substitute your soy sauce with liquid aminos,
but I will say the flavor is not quite the same.
I do recommend cooking this
a little bit longer than you think,
just because the noodles do bounce back
after rinsing them with cold water.
Once your noodles are done, you can strain them,
rinse them with cold water,
and transfer them into a large bowl.
And when these noodles are left alone, they'll dry out.
They'll stick to each other.
So to keep that from happening,
we're gonna add a little bit of soy sauce,
some sesame oil, and some sugar.
Give that a good old mix
before we start getting to work on the vegetables.
So to make the vegetables,
traditionally, you'll see a lot of people
make each vegetable individually.
I cannot be bothered.
So I'm just gonna do everything in one pan,
except for the mushrooms, because I marinaded those.
So we'll do about a cup of onions.
I'm also gonna throw in my green onions
and my shredded carrots.
Now I'm gonna add some salt.
I'm just gonna saute this
until the onions are slightly translucent.
I'm gonna add some garlic as well.
If you haven't tried Korean food before
and are a little bit hesitant to try it,
I would say this is a great intro dish
to Korean cuisine.
The vegetables look about done,
so I'm gonna transfer it to an empty bowl.
So now we're gonna cook the mushrooms
that I've been letting marinate in the fridge.
And to marinate the mushrooms,
I just added in some soy sauce,
some sesame oil, minced garlic, black pepper, and sugar.
Let's throw in these marinated mushrooms.
(pan sizzles)
This is a dish that you can eat cold or hot.
Most people prefer hot.
I actually don't have a preference.
I like it cold or hot.
It's totally fine
if your mushrooms look kind of wet like this.
This sauce will be so good in the noodles.
All right, almost done, you guys.
So we're gonna add in the spinach we made earlier.
Our other sauteed veggies.
So last but not least, let's add in our mushrooms.
Gonna add in some more minced garlic, some sugar.
We're gonna add some soy sauce and then some sesame oil.
So these noodles are very long.
We usually cut them.
Final touch: some toasted sesame seeds on top.
I forgot to mention this is a traditional dish that we eat
on Lunar New Year.
That's coming up on February 12th.
If you are celebrating or want to celebrate,
you can enjoy this traditional dish with us.
Cheers.
Mmm.
(funky music)
Now we're gonna make some spicy rice cakes.
This is called tteokbokki.
It's a popular street food in Korea.
It's a popular pub food.
If you're out clubbing, drinking with your friends,
and you want to end the night well,
you're definitely gonna go to a local pub
and get some tteokbokki.
Let's start by making our broth.
We're gonna have our dried kelp again,
this time not the size of an iPhone+,
but more like two regular iPhones.
Yeah, that's about right.
Modern measuring, everyone.
So we're gonna put our kelp in our pan.
Pour some water over it.
We're just gonna let that boil for about 15 to 20 minutes.
Our broth about done.
You can see that the color changed a lot,
so I'm just gonna take out the kelp.
And then from here, it's so simple.
We're gonna put in our sauces.
This is our gochujang,
chili flakes, sugar, garlic, and soy sauce.
We're just gonna mix that together until it's well combined,
and then we're gonna add in our rice cakes
that had been sitting in water for about 10 minutes or so.
You wanna make sure that you soak them first
if you're not putting in fresh rice cakes,
because they're so hard,
and so if you put them into the water to cook
as soon as you take them out of the fridge,
the outside will start to disintegrate, get really soggy,
while the inside is left raw and very, very hard and chewy.
So I got one pack of spice.
Ayo!
I have a pack of rice cakes here, about a pound and a half.
I'm adding a little more water,
so that all the rice cakes are covered.
So this takes about 10 minutes to cook.
Once they're halfway cooked,
I'm gonna add in all the vegetables and stuff.
Actually, you know what?
The carrots can go in now.
I like them a little softer.
I also chose way too small of a pan,
and I'm gonna really hate myself for that very soon.
Throw in the onions.
And now the green onions.
Okay, yeah. You know what?
This isn't gonna fit in this pan.
I gotta transfer this into the largest pan I have, I guess.
Yes, yes, yes, much better.
Oh, so heavy.
This is looking amazing.
Now I'm gonna add in the cabbage.
This dish has so many variations.
People add fish cake, hard-boiled eggs,
different kinds of noodles, different kinds of vegetables.
So if you're looking at this and thinking,
ooh, I think that would be really good with whatever,
just add it.
You might really like it.
And now I'm trying to open up the center,
so I can cook my ramen noodles in it.
Oh, baby.
That is what I'm talking about.
I don't want the noodles to overcook,
and I want the sauce to be a little thicker,
so I'm gonna just remove the ramen noodles first.
Ooh, baby.
Okay. It looks good to me.
Let's go ahead
and transfer some of these beautiful spicy rice cakes
onto the noodles.
(triumphant music)
Mmm. And the noodles.
Oh my God.
(Jasmine slurps)
Mmm!
All right, guys.
Those are all the dishes I have for today.
It was so awesome being able to share my culture with you.
If you end up making any of these dishes,
please snap a picture.
Tag me on Instagram.
I do wanna see them.
All right, guys. Bye.
(upbeat music)