Korean Radish Salad

1 Korean radish, sliced thinly
2 Tbsp lemon juice
2 Tbsp natural sweetener
1½ - 2 Tbsp salt

Directions:

Mix salt, lemon juice and sweetener together. Put the radish in a large bowl and toss to coat with lemon juice mixture. Leave out at room temperature for 48 hours, then refrigerate.

Korean Bibimbap (mixed rice)

4 cups brown rice
1 large cucumber, seeds removed and sliced thin
2 carrots, shredded
2-3 small zucchini, sliced thin
8 oz mushroom, sliced
1 lb spinach
1 lb firm water-packed tofu, sliced into ¼ inch strips
4-6 cloves garlic
Braggs Liquid Aminos or low sodium soy sauce
Salt
Sesame oil

Directions:

Make rice according to package directions. Salt zucchini and cucumber to remove some of the moisture, then squeeze them to further remove any moisture. Stir fry each vegetable separately, including garlic. Pan fry tofu until brown on both sides. Put rice in a bowl and place the rest of the ingredients around the rice to serve. Put in a drop of sesame oil and season with Braggs Liquid aminos to taste.

Korean Mung Bean Patties

1 Cup Mung Beans (soaked in water 5-6 hours or overnight)
3 Tbsp rice (soaked in water with mung beans 5-6 hours or overnight)
1 tsp sea salt
1 cup water
3 Tbsp green onions
¼ cup sliced bell peppers
1-2 Tbsp sesame oil

Directions:

Add soaked mung beans, rice, salt and 1 cup of water to blender and blend for 15 seconds, not perfectly smooth, texture is desired. Batter should look similar to cake batter. Put a little oil in a large saute pan or on a griddle over medium heat.  Scoop out pancake size portions and put in pan as space allows.  Place onions and peppers in pancake batter that is in the pan, covering with a little more batter. Cook 3-4 minutes on each side, until a golden brown crust is formed.

Korean Sweet Pancake

Pancake

½ pack instant dry yeast (about 1 tsp)
½ cup + 2 Tbsp warm water
1 Tbsp natural sweetener 
½ cup + 2 Tbsp flour (combination white /wheat or whole wheat pastry flour preferred) 
¼ cup sweet rice flour
1/8 tsp salt

Directions:

Mix together yeast, warm water and sugar, leave for 10 min. After 10 minutes combine both flours and salt to the liquid mixture and allow to raise in a warm place for 1 hour. 

Filling

10-15 Medjool dates, pitted and chopped
1/3 cup walnuts
1-2 Tbsp toasted sesame seeds

Directions:

  1. Cook dates in a little water until soft and pasty. 
  2. Add in chopped walnuts and toasted sesame seeds.  
  3. Assembly: Divide the dough into 4 pieces, roll out the dough, put filling inside and close dough around the filling. Place pancake into a medium hot skillet, pressed down until brown, about 5 minutes on each side.

Korean Japchae (sweet potato noodles)

1 package sweet potato noodles
1 Tbs Sesame oil
1 Tbs Natural sweetener of choice
1 Tbs Braggs Liquid Aminos or low sodium soy sauce 
4-6 cloves garlic
½ each red and green bell peppers, thinly sliced
½ onion, thinly sliced
2 carrots, shredded
1 lb fresh spinach
8 oz mushrooms, sliced (preferably shiitake)

Directions:

Put all veggies in a skillet with a little oil and garlic, season with Braggs Liquid Aminos. Mix veggie noodles and season with salt or Braggs Liquid Aminos to taste.

Korean Food (Apr 2018)

Traditional Korean food is nutrient dense and plant based. Enjoy this delicious culinary journey as you experiment with these Korean dishes. 

Japchae (sweet potato noodles)

Mung Bean Patties

Bibimbap (mixed rice)

Radish Salad

Sweet Pancake