5 Korean veg food

Hello friends, today we will tell you “5 Korean Veg Food”. There are many Korean dishes that everyone can eat as well. Because these are all veg food because many people do not say meat, so I wish this post was made for them, then this post is for you. I hope you like this post and enjoy it

Zucchini Dumplings (Hobak Mandu)

Ingredients

• 24 dumpling wrappers
• 2 zucchinis about 10 ounces each
• 1 teaspoon salt
• 4 dried pyogo beoseot, (shiitake mushrooms) soaked (or use fresh) – optional
• 1/2 tablespoon soup soy sauce,(or 1 tablespoon regular soy sauce),, or 1/4 teaspoon salt
• sesame oil

Slice the zucchini first into matchstick-sized thin discs. When cutting the discs into matchsticks, if they are large, cut them in half. Give it a light salting (about 1 teaspoon) and let it sit for 15 minutes or so until it wilts and some liquid leaks out. Squeeze the courgette gently to extract the liquid.

The mushrooms should be thinly sliced. If the mushrooms are thick, butterfly them by cutting them thinly into strips after making one or two diagonal cuts. Soy sauce (or salt) and a tiny bit (approximately a half teaspoon) of sesame oil should be combined with the soup.
Two teaspoons of sesame oil and the zucchini are added to a hot pan. Zucchini should be stir-fried until done and dry. Spread it out to cool after being transferred to a big plate.

The mushrooms should be stir-fried for 2 minutes in a hot pan. If the pan becomes too dry, add a tablespoon or two of water or water soaked in mushrooms.

Zucchini and mushrooms should be combined. If necessary, adjust the seasoning to taste.
Put a wrapper in your palm and a heaping teaspoon of the filling on it. Fold the wrapper into a half-moon shape, wet the edges with water, and seal securely (squeezing the air out with your fingertips). To create pleats, pinch one edge of the wrapper. Continue doing this until all of the filling and wrappers have been used.

Water should be heated up in a pot. A few at a time, adding them while gently stirring to prevent them from sticking to the bottom of the saucepan. Sauté the dumplings just until they float to the top. Make a bowl of ice water. Quickly remove the dumplings and submerge them in cold water to cool.

5 Popular Korean Food That Indians Can Also Eat

Tofu Gimbap

Ingredients

• 5 gim aka nori sheets

Rice

• 2 cups uncooked short grain rice standard measuring cup, not the cup that comes with a rice cooker
• 1 tablespoon sesame oil
• salt to taste start with 1/2 teaspoon

For the fillings

• 10 ounces firm tofu
• 1 bunch of spinach about 8 ounces
• 1 teaspoon sesame oil
• 3 kirby cucumbers
• 2 medium carrots
• 1 burdock root uoeong, braised – see the recipe
• sesame oil
• salt
• cooking oil

Use a little less water than normal to cook the rice. For gimbap, freshly cooked rice works best.

Cut the tofu into sticks that are about 3/4 inch thick. Salt to taste, then gently pat dry with a paper towel. A little pan that has just enough oil to cover it is heated. Add the tofu chunks and cook until golden brown on all sides.

An ice bath should be ready while a large pot of water is being heated to a boil over high heat. After blanching, quickly submerge the spinach in the ice bath, and then squeeze off the excess water. Cut with a knife several times to get short lengths. Add salt and a small amount of sesame oil to season.

Cut the cucumber into sticks that are 1/2 inch thick. Use only the wholesome portion. Over medium-high heat, warm the pan with a small bit of oil. The cucumber should be stir-fried until tender. Add salt sparingly to the dish.

The carrots are julienned. Over medium-high heat, warm the pan with a small bit of oil. Carrots should be stir-fried till tender. Add salt sparingly to the dish.

Take the rice out of the rice cooker when the other ingredients are done. Salt and sesame oil should be added to the hot rice. Using a rice paddle or big spoon, gently fold the ingredients together to thoroughly combine and season. To taste, increase the salt. Throughout this procedure, the rice will chill and become suitable for usage.
Place a sheet of gim on a cutting board or, if you have access to one, a bamboo mat, shiny side down and longer side facing you. Using a rice paddle or your fingers, evenly distribute 3/4 to 1 cup of rice over the gim. On top of the rice, near the side that faces you, place the prepared items.

Using both hands, lift the entire bottom edge. Then, roll the filling over and tuck it under itself away from you. If using the bamboo mat, apply strong pressure over the roll to seal everything up completely. After that, roll one more while applying equal pressure with both hands to the roll.

For added flavor and a lustrous appearance, rub or brush the roll with a small amount of sesame oil. A little sesame oil should be added to a sharp knife. As a result, rice won’t adhere to the knife. After each cut, carry on as necessary. If the rice is still stuck, wipe the knife with a moist towel. Cut the roll into bite-size pieces that are 1/2 inch thick.

Kongnamul japchae

Ingredients

• 8 ounces soybean sprouts kongnamul
• 4 ounces Korean sweet potato starch noodles dangmyeon
• 1 teaspoon cooking oil
• 2 to 3 scallions cut into 2-inch pieces
• 1/4 red bell pepper or 1/2 small carrot, julienned

Sauce

• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon minced garlic
• 1 tablespoon Sesame oil
• 1/2 teaspoon Sesame seeds
• pinch pepper

Beoseot jeongol (mushroom Hotpot)

• 1/2 small onion cut into big chunks
• 3 ounces of Korean radish  cut into big chunks
• 1 piece dried kelp (about 3-inch square), dashima
• a few mushroom stems
• 1 tablespoon soup soy sauce
• salt and pepper to taste

Vegetables:

• 12 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, king, etc.)
• 2 large napa cabbage leaves (or green cabbage or bok choy)
• 1/2 medium onion sliced into 1/2-inch thickness
• 1 small carrot thinly sliced
• 2 scallions cut into small pieces
• 2 ounces ssukgat (쑥갓, crown daisies), watercress, or minari ( water dropwort)
• 1 teaspoon minced garlic

Other ingredient options (see note 2)

• 1/2 package tofu (about 8 ounces)
• 2 ounces dangmyeon (당면, sweet potato starch noodles)

To a medium-sized pot, add 5 cups of water and the broth veggies. Using high heat, bring it to a boil. For roughly 15 minutes, lower the heat to medium. Throw the vegetables away. Add salt, pepper, and soy sauce to taste while seasoning the soup. produces 3 to 4 cups.

Slice the mushrooms thinly—about 1/4 inch—into bite-sized pieces. Don’t slice mushrooms too thinly because they cook down quite a bit. If using oyster mushrooms, cut them into bite-sized pieces by splitting them lengthwise.

In a shallow pot, neatly group the mushrooms, scallions, and additional veggies, if using. Pour in 2 cups of broth. Cook for 4 to 5 minutes, stirring occasionally, over medium-high heat to soften the mushrooms. Add additional broth and any leftovers.

Dabu Jorim (braised Tofu)

Ingredients

• 1 about an 18-oz pack of firm tofu
• 1 tablespoon vegetable/canola oil
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon Korean red pepper flakes (gochugaru)
• 1 teaspoon sesame seed
• 1 teaspoon minced garlic
• 2 scallions (1 if large), finely chopped about 1/4 cup

Slice the rectangular tofu block into 1/2-inch-thick slices. Using a paper towel, dry off

Combine all the ingredients to make the sauce.

Tofu breaks readily, so carefully place the chunks in a hot large nonstick skillet and slowly sear over medium-high heat until golden brown (about 3 – 4 minutes on each side).

Overtop the tofu pieces with the sauce.

Slightly lift one of their sides to get the sauce under the tofu pieces.

Simmer over medium-low heat for 3 to 4 minutes. After a minute or two, turn them over and continue to simmer while spooning the sauce over the tofu chunks. With a dish of rice, serve warm or chilled.