I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup
What an easy meal to make! Boil two cups of water, add tofu, a tablespoon of miso, mushrooms, raw spinach and cook on low for 8 minutes. Serve with green onion garnish. It’s awesome with brown rice and vegan kimchi! Continue reading Vegan Miso Soup
My wife made a vegan Korean dinner for me tonight. “No recipe!” she laughed as she unveiled this tofu bibimbap! So here are the pics. Just looking over her shoulder, I saw green onion, brown rice, red pepper sauce, oyster mushrooms, mung bean, fresh spinach, sesame seed oil, jalapeño, cucumber, carrots, tofu and a side … Continue reading Vegan Tofu Bibimbap
Wow! We are especially proud of this stir fry! Here are the ingredients that came from our backyard garden: zucchini, jalapeño peppers, lettuce, sugar pea and chives! Also used, tofu, onion, mushrooms, homemade vegan kimchi, sesame seed oil, salt and pepper, garlic and brown rice! Awesome! Continue reading Vegan Stir Fry
No recipe here. I played it by ear! I started with some oil, garlic, onions and carrot followed by @gardein, broccoli, homegrown zucchini, peppers, tofu, rice cake and more. I served it with brown rice and my lovely wife’s homemade vegan kimchi — I even added sriracha sauce! I almost ate the whole thing. No … Continue reading Awesome Vegan Stir Fry
Korean Bibimpap is made from rice and veggies with the distinctive Korean hot pepper sauce. This vegan version has tofu and cashews instead of meat, fish eggs and a chicken egg. Continue reading Vegan Bibimpap
Here’s the recipe, slightly adjust due to ingredient availability. It’s a Friday night thing with me. I love my spicy vegan soup! Continue reading Spicy Vegan Soup with Kimchi
I love this stuff! Continue reading Kimchi Stir Fry
This is surprisingly easy to fix. I start with some oil and tofu in a frying pan over medium heat. I add garlic and shallot, stirring as it browns. Then comes the kimchi. My wife is a native of Korea and makes the best kimchi (no fish sauce). After about five more minutes, I add … Continue reading Kimchi Stir Fry
Today we went to the Korean market west of Baltimore. We loaded up on supplies, which included some organic miso. It worked well with 2 cups of water! I added two teaspoons of miso and brought it to a light boil. I added cubes of extra firm tofu, two minced garlic cloves and a chopped … Continue reading Miso Soup
Tonight! How about a fusion meal? Korean kimchi, sesame seed oil and tofu with a mix of fresh asian veggies! Hey, I’m gaining a few pounds! Could it be my awesome homebrew? I was 204 this morning. Oh well. I ran a 10k on Saturday. It could be muscle mass. I’m working out with weights … Continue reading Korean Vegan Stir Fry
Got home from a three-mile run last night to find that my lovely wife Jen had made me a special vegan helping of her Korean Jajangmyeon (noodles in black bean sauce). Instead of noodles, she had brown rice! I am so used to doing my own vegan cooking, it was a welcome surprise! So I’m … Continue reading Korean Jajangmyeon (Noodles in Black Bean Sauce)
This tasted so good! I started out with a dab of olive oil in my frying pan. I added minced garlic, a sliced portobello mushroom, onion, peppers, some pad Thai sauce, sesame seeds a little sesame seed oil and kimchi. I also added extra firm tofu cubes and some imitation “chicken” made from soybeans. Wow! … Continue reading Korean Kimchi Stir Fry and meals of late
I saw an easy to follow Korean recipe online today at the Vegan 8 Korean blog. We had all of the ingredients, so I started to make it. Then my wife and kids came home. Hey, my wife is Korean, so kimchi jjigae is nothing new to her, but I’ve never made it before. She … Continue reading Kimchi Jjigae
Happy Memorial Day Weekend! I’m enjoying my second day of vacation. After we got the kids off to school, I fixed a simple miso soup for breakfast. Take two cups of water with a tablespoon of miso paste to a rolling boil, add some silken tofu, spinach and a minced clove of garlic and you … Continue reading Miso Soup
My lovely wife Jen was born and raised in Seoul, Korea. Kimchi is a standard part of every meal in Korea! So it goes without saying, that we eat a lot of kimchi. I don’t have an exact recipe, but I’m sure there are many recipes out there via Google. Our favorite YouTube Korean chef … Continue reading Makin’ Kimchi!
These days I’ve been eating oatmeal for breakfast, but we ran out! Miso soup is a great alternative. I added a handful of fresh spinach with a cup of homemade diced firm tofu. My wife made some great kimchi too! Continue reading Korean Breakfast is healthy!
Always a simple and filling breakfast, miso soup is a Korean mainstay. I make mine with two cups of water, spinach, tofu and a heaping tablespoon of miso paste. The radish kimchi and some brown rice make this a healthy start to the day! Continue reading Miso Soup
Okay I cannot claim that I made this! My lovely wife Jen hooked me up with a big bowl of vegan bibimpap. That’s Korean for mixed rice. In this case it is rice mixed with romaine, sweet peppers, kimchi, hot pepper paste, black beans, mushrooms, celery and germinated brown rice! Jen made a trip to … Continue reading Korean Bimbampap: Vegan Style
Our featured food today is Korean Bibimpap, which literally means mixed rice. My lovely wife Jen was raised in Seoul, Korea, so she is an expert at making this delicious meal. I had a minor role in chopping veggies! Ingredients Kale, shredded Cucumber, sliced Carrots, shredded Chickpea Collard Green, shredded and sautéd Mushroom and Onions, … Continue reading Korean Bibimpap
An easy healthy breakfast, this soup will warm your insides and fill you up! Take 2 cups of water to a boil with a tablespoon of miso. Stir until the miso has dissolved. I added a tablespoon of okara (we put it in everything). Add some soft silken tofu and simmer for five more minutes. … Continue reading Miso Tofu Soup
We started a project that will take some time. I’m brewing Korean rice wine at home. Thanks to DIY Korean Food for the idea! After procuring the ingredients — no small task — I’ve started. Step one is washing and soaking six cups of rice. Tonight when I get home, I’ll cook it and then … Continue reading Making Korean Rice Wine
It’s been a while since I fixed a Korean breakfast. My lovely wife Jen made a vegan version of kimchi just for me without the fish sauce. This meal is probiotic and heart-healthy. Ingredients: 1 clove minced garlic 1 T chopped onion 1 cup extra-firm tofu (my homemade tofu!) 1 T canola oil Stir fry … Continue reading Korean-style Vegan Breakfast
This morning I discovered Omma’s Kitchen on YouTube. She has more than 100 videos with detailed recipes of Korean food. Thanks to her for the inspiration to make this today! The secret is in the sauce. I used minced garlic, green onions, red pepper flakes, flax seed, sugar, tamari soy sauce, crushed sesame seeds, sesame … Continue reading Breakfast: Fried Tofu with Rice Noodles
The thing about stir fry is you can get creative. Trying new ingredients is almost certain not to ruin your meal. That’s why tonight I felt confident that leek would be a good choice for this stir fry! Ingredients: 1/4 cup chopped onions 2 diced garlic cloves 1 tablespoon grapeseed oil 1/2 sliced portobello mushroom … Continue reading Leek Stir Fry with veggies and rice cake
With two chefs in one kitchen, we are a busy family! Today, my lovely wife Jen made a traditional Korean dessert called “Yakshik.” It’s sticky, sweet rice with nuts and dates. Here’s the recipe: 2 cups sweet rice (soaked overnight) 2 tablespoons soy sauce 1 1/2 tablespoons of sesame seed oil 2 tablespoons of brown … Continue reading Korean sweet rice dessert (약식)
Surprise! My lovely wife made some sweet vegan food for dinner! This is a traditional Korean meal that is made with squash — known in Korea as sweet pumpkin. Maangchi even has a video and recipe! Continue reading Sweet Pumpkin Rice 단호박밥
Damn. I woke up at 6 a.m. and started making stuff in the kitchen. I made 1.5 liters of soy milk to drink and 3 liters for tofu. I made a new batch of water kefir too. I shelled a pound and a half of hazelnuts for some milk that I’m going to make tomorrow. I bottled two gallons of beer that I made three weeks ago. That homebrew will be ready to drink three weeks from today!
We made the trip to the Korean market in Catonsville. Of course, this meant that we got to eat some awesome Korean food at the Korean restaurant. How cool is that?
My lovely wife found this recipe for a traditional Korean dessert drink: sikhye. It tastes just like we used to have at Korean restaurants in Seoul! Sikhye is sweet and refreshing – especially after a spicy meal. Check out Maangchi’s video and site. Continue reading Korean Rice Dessert: Sikye
Credit to the Mrs., for a most creative meal with some leftover “Bijee Jjigae” 비지 찌개. Check this out. Jen added kale as a base covered with mung bean sprouts. She cooked the sprouts in soy sauce, a little oil and some sugar. The bijee is just heated up in the microwave. She had a … Continue reading Vegan: Getting creative with leftovers
I have to give my lovely wife props this morning for making traditional Korean Doenjang jjigae (된장 찌개). It’s tasty and if you love Korean food, you must try it! Here’s a good recipe to try from the Messy Witchen. I didn’t eat this because it’s not vegan. Jen didn’t use seafood, but she did … Continue reading Doenjang jjigae 된장 찌개
Recipe source: DIY Korean Food ~ Thanks! Continue reading Let’s make homemade noodles!
We decided to blog what we eat! Our daily cooking is mostly vegan. I’m a vegan. My wife and kids still eat some meat, dairy and eggs. Regardless, we eat healthy whole foods and a balanced diet! To kick this off, we are sharing our breakfast: Korean “Bijee Jjigae” 비지 찌개 Recipe 1 cup of … Continue reading Korean “Bijee Jjigae” 비지 찌개