Rustle up These 3 Appetising Vegan Korean Recipes

Korean cuisine is truly built for the soul (and perhaps not the faint hearted). Known for its hot and fiery flavour, Korean dishes often pack a real punch with gochugaru (red chilli flakes).

Korean food typically consists of rice, vegetables, seafood, meat and a bowl of soup or stew yet can so easily be made vegan without losing that authentic flavour!

From traditional Jjigae, prized kimchi and affordable street food, Korea has it all – and with dishes ranging from sweet and savoury to spicy, it’s hard to decide where to begin with Korea’s gastronomical delights!

Whether you’re a K-Drama lover, missing the freedom to travel, or a massive foodie, then you’ll definitely want to save these 3 vegan Korean recipes. From fiery Tteokbokki to a colorful rainbow Jeon, this article has it all to satisfy those Korean cravings. Read on for the full vegan Korean recipes!

Tteokbokki

A Korean staple, Tteobokki are up there in our top Korean dishes. Tender and chewy Korean rice cakes served in a fiery, sticky sauce along with noodles – this dish is seriously addictive! Yet it seems close to impossible to find a fighting contender in the UK. Fear not! Here at The Artisan Food Company have curated a vegan Korean recipe which is pretty up there!

All you need is 30 minutes and a jug of water handy to put out any fires in the mouth.

Ingredients:

• cylindrical Korean rice cakes
• ½ onion sliced thinly
• 4 cloves minced garlic
• ½ courgette
• 1 carrot chopped into slices
• 5 shitake mushrooms chopped
• 1 cup vegetable broth
• Sesame oil
• 3 spring onions chopped
• 2 tbsp gochujang paste
• 1tbsp gochugaru
• 2 tbsp maple syrup
• 2 tbsp soy sauce
• Cooked ramen noodles
• Sesame seeds

Method:

1. In a bowl, add rice cakes, salt, pepper and 1tbsp of sesame oil. Massage with your hands and set aside.
2. Make the sauce: in a bowl, add the gochujang, gochugaru, maple syrup and soy sauce and mix.
3. In a large pan, cook the garlic, mushrooms and onion until the onions soften.
4. Add the carrots and courgette and allow to cook until they soften.
5. Add in the rice cakes and sauce and stir to coat evenly. Add the broth and bring to a boil. Simmer on a low heat, stirring as a sauce thickens.
6. Before the sauce becomes very thick, add in your cooked noodles.
7. Serve with a sprinkle of sesame seeds.

Rainbow Jeon

Get in your 5-a-day with this Rainbow Jeon recipe! Jeon translates to pancake, however unlike sweet English pancakes, these are filled with vegetables and eaten as side dishes or snacks. Bursting with colour and nutritional value, this vegetable Jeon is pleasing to both the eye and tastebuds. Our market fresh vegetables provide the perfect crunch to really elevate this dish!

Ingredients:

• 1-2 large potatoes julienned
• 1 large carrot julienned
• 4 red cabbage leaves julienned
• 1 fresh jalapeno seeded and sliced
• 4 spring onions sliced
• 1/2 cup dairy free milk (soy, oat)
• ¼ cup plain flour
• 2 tbsp potato starch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp soy sauce
• Salt/pepper

Method:

1. In a large bowl, add all the chopped vegetables. Add the vegan milk, along with the flour, potato starch, seasonings and soy sauce. Mix together.
2. In a non-stick pan, heat some oil.
3. Pour the entire contents of the bowl into the pan and flatten. Cook for around 3 minutes or until the underside is golden.
4. Flip over and cook for a further couple of minutes.
5. Remove from the pan and cut into slices.

Korean Fried Tofu

Spicy, crispy, sweet and sticky- this dish has it all! Quick and easy, this vegan Korean fried tofu makes an ideal weekday dinner served alongside fresh steamed rice.

We recommend double freezing and thawing your tofu to create a meaty texture- trust us, you’ll never go back!

Ingredients:

• 1 Block of tofu twice frozen and thawed
• ¼ cup cornflour
• Vegetable oil
• 1 spring onion chopped to garnish
• 1 tbsp white sesame seeds

Sauce:

• 1tsp fresh grated ginger
• 3 cloves minced garlic
• 1/3 cup ketchup
• 1/3 cup mirin
• 1 tablespoon tamari
• 5tsp rice vinegar
• 3 tbsp gochujang
• Pink of gochugaru
• 5 tbsp sriracha

Method:

1. Break up your tofu block into large chunks. Place into a zip lock bag with the cornflour. Shake to coat evenly.
2. Heat a generous amount of oil in a pan. When oil is hot, fry tofu until golden brown. Remove and drain on kitchen paper.
3. In the same pan, add garlic and ginger and cook for 1 minute. Add all the remaining sauce ingredients and bring to a boil. All to thicken- this won’t take long at all.
4. Remove from the heat. Add your tofu back into the pan and stir to coat evenly in the sauce.
5. Top with spring onion and sesame seeds. Serve on a bed of fresh rice.