Tag: korean food

J. Kenji-L贸pez Alt’s Vegan Kimchi

NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before聽the hack of my old domain name.

I love Korean food but I’ve always been a bit scared of making kimchi. Luckily my brother sent me this recipe by J. Kenji L贸pez-Alt that is easy, vegan and you can eat it almost straight away or leave it to ferment.

What do I eat kimchi with?

I have kimchi as a side with rice and Korean fried chicken, in fried rice, on its own as a snack, in pancakes, on a grilled cheese sandwich or in mac and cheese. It also does really well on a burger with some cheddar cheese.

Kimchi spread out on a grey backdrpo

A small ceramic bowl, white with some splashes of brown, with some very bright kimchi and a bamboo handled fork sitting inside of it, on a mint green backdrop.

J. Kenji L贸pez-Alt's recipe for homemade vegan kimchi

Dorothy Porker
The easiest kimchi recipe there is, ready to eat within 2 days or ferment over a longer period of time. And it's vegan too!
Prep Time 15 mins
Cook Time 2 d 8 hrs
Course Side dish, Sides
Cuisine Korean

Equipment

  • Very large bowl
  • Food processor
  • Mason jar or other large glass container
  • Chopsticks

Ingredients
  

  • 1 large head Napa cored and roughly sliced
  • 1 small daikon thinly sliced or julienned if you're a pro
  • 8 spring onions greens roughly chopped, whites reserved
  • 2 T - 30 gr salt
  • 8 cloves garlic smashed and peeled
  • 1 1/2" piece of ginger peeled and grated
  • 1/2 c - 125 gr gochugaru coarse Korean chili powder, except no substitutes!
  • 2 T - 30 gr white miso paste red works as well
  • 1 T - 15 gr sugar
  • 1 c - 235 ml water

Instructions
 

Day 1

  • Place 1 cored and roughly sliced Napa cabbage in a large bowl with 1 thinly sliced small daikon and the roughly chopped greens of 8 onion greens and sprinkle with 2 T - 30 gr of salt.
  • Mix to get an even coating of the salt on all the leaves and leave to sit at room temperature for 1 or up to 12 hours to drain out the liquid. You should be left with about at least 1/4 or 1/2 c of liquid while the cabbage should be completely wilted.

Day 2

  • Mix together the whites of 8 spring onions with 8 smashed and peeled cloves of garlic, 1 1/2" inch of peeled and grated ginger, 1/2 c - 125 gr of gochugaru, 2 T - 30 gr of miso and 1 T - 15 gr of sugar in a food processor until you get a thick paste.
  • Mix together the cabbage and gochugaru paste. Rub each leaf individually so all the cabbage leaves are all thoroughly coated.
  • Add 1 c - 235 ml of water to the mixture and mix well before tasting. The liquid should be as salty as the sea, so add more salt if necessary (generally I've found this not to be the case).
  • Now, place your cabbage in a mason jar or other glass container with a good seal. Make sure you pack it together tightly and use a chopstick to release any air pockets at the end by pocking the air pocket with the chopstick, allowing liquid to fill its place.

You now have two options to eat this kimchi:

    Kimchi for impatient people

    • Move your kimchi to the fridge straight away and try it daily until it's reached the level of fermentation you enjoy (or until it's finished, basically). I tend to move it to the fridge straight away and just start eating, because I have no patience.

    Kimchi for patient people

    • Leave at room temperature for 24 hours before moving it to the fridge and leaving it there for a week before you dig in.
    • Either way this kimchi keeps for 1 month in the fridge.
    Keyword j kenji lopez alt, kimchi, korean

    Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor J. Kenji L贸pez-Alt’s vegan kimchi recept.

    Gochujang and Parmesan Pasta

    Nothing pairs better than cheese and gochujang (sorry wine). The first time I learned this was when I made Lady&Pups gochujang, mushroom and cheese pasta.

    Some variations on the theme

    I simplified it quite a bit and usually skip the shrooms because pasta, but I won’t stop you if you want to add some veggies. I think peas would also go nicely with this.

    A plate of Korean inspired pasta with gochujang and Parmesan

    Gochujang and Parmesan pasta

    Dorothy Porker
    This recipe combines the gentle heat of gochujang with the umami of Parmesan for a rich, creamy, spicy and satisfying pasta.
    Prep Time 10 mins
    Cook Time 11 mins
    Course Dinner, Main course
    Cuisine Fusion, Italian, Korean
    Servings 1

    Equipment

    • Large pot for cooking pasta
    • Small skillet or frying pan

    Ingredients
      

    • pinch salt for the pasta water
    • 3 oz - 80 gr pasta of choice, I use linguine
    • 2 T - 15 ml olive oil
    • 4 small shallots finely chopped
    • 2 cloves garlic finely chopped
    • 2 T - 15 gr gochujang
    • 1 T - 7 gr flour
    • 1 c - 250 ml cream (nut)milk will also do
    • 1 c - 125 gr Parmesan grated, divided in two
    • 1 slice cheese whatever you have laying around, preferably something younger, mature cheeses don't melt as well, if at all
    • ground black pepper to taste

    Instructions
     

    • Prepare your 3 oz - 80 gr of pasta according to the instructions on the packet. I like to cut the suggestions cooking time by a minute to ensure extra bite.
    • Heat 1 T - 15 ml of olive oil in a small skillet or frying pan. Add 4 finely chopped shallots and 2 cloves of finely chopped garlic and glaze until translucent. This should take 5-10 minutes.
    • If you're adding a vegetable, now would be a good time to add them the shallots and garlic and cook until soft. This excludes peas, which are best added at the last minute just to warm them through.
    • Stir in 2 T - 15 gr gochujang and 1 T - 7 gr flour for roughly 2-4 minutes and then add 1 c - 250 ml of cream. Keep stirring until the sauce starts to thicken.
    • Lower the heat completely. Add 1/2 c - 65 gr of Parmesan and 1 slice of whatever cheese you have laying around. If you're using peas this is the time to add them, I'd suggest about a cup's worth.
    • Your pasta should be done now. Drain and mix in with the sauce to finish.
    • Top with the remainder of the Parmesan and ground black pepper.
    Keyword easy pasta, gochujang, korean, korean fusion, Lady and Pups

    Zoek je dit recept in het Nederlands? Ga dan naar Vette Sletten voor Koreaanse pasta.