Tag Archives: Korean

SPICY KOREAN FINGERLING POTATOES

I discovered a traditional Korean dish known as “PA DAK” (Korean fried chicken w/spring onions) while on my trip back East during the holidays. Let’s just say that I knew right away that I was going to veganize it once I headed back to my tiny California kitchen. This is a great dish to enjoy as an appetizer or with a side of rice for those carbinig up! This recipe can easily be replaced with fried cauliflower bites in place of the potatoes.

Ingredients:
1 (1lb) bag fingerling potato
1 tbsp coconut oil, melted
2 cloves garlic, minced
1 tbsp Gochujang (Korean hot pepper paste)
2 tbsp ketchup
1 tbsp rice vinegar
1/4 cup white wine
1 tsp coconut sugar (or agave)
3 spring onions, shredded/thinly sliced
1 tsp toasted sesame seeds
salt and pepper, to taste

Steps:
1.)  Thoroughly wash and rinse potato. Completely dry with a paper towel and cut in half lengthwise. Coat with coconut oil, salt and pepper and transfer to baking pan.

2.) Preheat oven to 400 degrees. Bake potatoes for about 20-25 minutes, flipping every 10 minutes. Potatoes should be fork tender.

3.) In a skillet on medium high heat, add gochujang, ketchup, garlic and stir occasionally. Add in rice vinegar, coconut sugar and stir for another 2-3 minutes. The mixture should have thickened. Then add white wine to deglaze pan. When potatoes are ready, toss the potatoes to the gochujang mixture to coat on very low heat.

4.) Transfer to serving plate/dish and sprinkle on sesame seeds and shredded spring onion. Best served right away.

Enjoy!
xoxo Sarah

vegan,gluten-free Korean pancakes

Buckwheat Korean Pancakes (v)

This week is international cuisine week on Ahnestveggie, and today I’m kicking off with my roots…Korean!

On the menu today are Korean Pancakes or better known as “Jeon”. If you have not experienced Korean pancakes before, I highly recommend you do or have your first taste right at home with my healthy rendition recipe!

Whenever I make “Jeon”, I reminisce to my childhood days. My mom made a little corner station on the floor, right next to the fridge. If you’re Korean like me, you know the drill…The Korea Times newspaper covered floors!

I remember squatting down next to my mom TRYING to be a helping hand. Instead, I kept breaking and burning the pancakes, because I didn’t know when they were complete and ready to flip. One tip my mom always told me was to look for the bubbles on top of the “Jeon”, then they’re ready to flip.
Vegan, gluten-free Korean pancakes

Ingredients:

  • 1 cup buckwheat flour
  • 1  cup water
  • 1 flax seed egg
  • 2 scallions, sliced thinly
  • vegan kimchi (plus kimchi sauce)
  • pinch of salt
  • grape seed  or almond oil

Steps:

  • In a medium bowl, mix flour, water, flax seed egg and salt to taste.
  • Chop the kimchi into bite size pieces and add to the batter along with the scallions.
  • Pour some kimchi sauce to use as seasoning and to loosen the batter. *if the batter is a little dry, add more water.

Vegan,gluten-free Korean pancakes

  • In a medium skillet, heat a tsp of oil for every pancake.
  • Using a ladle, slowly pour each pancake towards the center. * I saw that using buckwheat batter helped achieve a more circular shape pancake.
  • As mentioned above, once you start to see bubbles and the edges look brown and crispy, they are ready to flip

*Plate with a side of dipping sauce made with liquid amino+apple cider vinegar.

vegan,gluten-free Korean pancakes

Enjoy!

xoxo Sarah