Every couple months I invite people over to watch a movie from another country and I cook a bunch of vegetarian food from that country. This time, we watched The Handmaiden (the group had voted on it and decided to watch it, while it was a bit of an awkward movie to watch in a group everyone liked it) and I made Korean food! I made the following dishes
Banchan
- Gaji-namul (easily my favorite dish I made for this and one of the best dishes I've ever made, the honey sesame marinade was incredible, I used this Serious Eats recipe)
- Neutari-beosseot-bokkeum (I used this recipe, which I think overseasons the mushrooms with a bit too much perilla powder and oil, but it was still good)
- Gyeran-mari (I made 4 of these since I used some in the kimbap and the fried rice as well, I adapted the recipe in the Korean Vegan cookbook to use eggs instead of egg replacer)
- Hobak-bokkeum (I used this recipe from Korean Bapsang, but upped the seasonings by half to make it a bit more flavorful)
- Sigeumchi-namul (I used the recipe from the Korean Vegan for Kale Moochim but used the spinach instead of kale, which meant that I used doenjang instead of soy sauce to season, it turned out well)
Kimchi
- Baechu-kimchi (I used the Korean Vegan cookbook recipe for this and fermented it in the fridge for 3 weeks, it turned out very well, it wasn't hard to make but was very time consuming)
- Pa-kimchi (I decided to make this a week before the dinner which was just enough time to ferment, I think I probably looked a bit odd picking up the entire bin of scallions in my arms at the grocery store to use for this though. It turned out really well, I think this was my favorite kimchi I made. I used this recipe from Maangchi.)
- Oi-kimchi (this recipe from the Korean Vegan cookbook only took 2 days of pickling and still turned out very well).
Mains
- Jjangmyeon (I used the Korean Vegan cookbook's recipe for this, it was the most popular dish I made)
- Sundubu-jigae (This was super easy to make, I used the Korean Vegan cookbook's recipe for this and even though I doubled the proportions there weren't any leftovers left)
- Kimchi-bokkeum-bap (my personal favorite of the mains, this one is also from the Korean Vegan cookbook, it had carrots, peppers, zucchini onions, kimchi, vegan bulgogi, and gyeran-mari in it and was all cooked in an incredible sauce with gochujang, mirin, rice vinegar, maple syrup, soy sauce, and mustard)
- Kimbap (this is another Korean Vegan recipe, it was stuffed with Gyeran-mari strips, sigeumchi-namul, cooked carrots, danmuji, and vegan bulgogi)
Dessert
- Hotteok (these were incredible, I used this recipe from Maangchi but came up with the idea of adding an extra step where after adding the filling and rolling the dough back into a ball, I flattened it again and added more filling, so these were double stuffed)
- Ssuk injeolmi (These were so simple to make, I used this recipe from Maangchi. I try to test all of the recipes ahead of time, but I had actually served this one already at my Oscar party since I needed a dish with mugwort in it to represent Hamnet since mugwort is important in that movie.)
by ThatsHisLawyerJerome
Dining and Cooking