1. Steamed Rice (Bap)
- 1 cup short-grain white or brown rice
- 2 cups water
Instructions:
- Rinse the rice under cold water until the water runs clear.
- Add the rice and water to a rice cooker or saucepan.
- If using a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes (white rice) or 40 minutes (brown rice). Let it sit for 5 minutes before fluffing.
2. Spicy Cucumber Salad (Oi Muchim)
- 2 Persian or mini cucumbers, thinly sliced
- 1 tsp salt
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp toasted sesame seeds
Instructions:
- Sprinkle salt over the sliced cucumbers and let them sit for 10 minutes. Drain excess water.
- Mix all remaining ingredients in a bowl and toss with cucumbers. Let sit for 10 minutes before serving.
3. Sesame Spinach (Sigeumchi Namul)
- 4 cups fresh spinach
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tsp toasted sesame seeds
Instructions:
- Blanch spinach in boiling water for 30 seconds, then rinse under cold water. Squeeze out excess water.
- Mix spinach with sesame oil, garlic, soy sauce, and sesame seeds.
4. Stir-Fried Mushrooms (Beoseot Bokkeum)
- 2 cups shiitake or oyster mushrooms, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp toasted sesame seeds
Instructions:
- Heat a pan over medium heat and add sesame oil.
- Add mushrooms and sauté for 5 minutes until tender.
- Stir in soy sauce, sugar, and garlic. Cook for 2 more minutes. Sprinkle with sesame seeds.
5. Crispy Tofu with Gochujang Glaze
- 1 block firm tofu, pressed and cut into cubes
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp rice vinegar
Instructions:
- Toss tofu cubes in cornstarch. Heat oil in a pan and fry tofu until golden and crispy on all sides.
- Mix gochujang, maple syrup, soy sauce, and vinegar.
- Toss crispy tofu in the sauce and cook for 1 more minute.
6. Vegan Kimchi
- 1 small Napa cabbage, chopped
- 1 tbsp salt
- 2 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 2 green onions, chopped
Instructions:
- Toss cabbage with salt and let sit for 30 minutes. Rinse and drain.
- Mix gochugaru, soy sauce, vinegar, garlic, and ginger.
- Massage the mixture into the cabbage and add green onions. Let sit for at least 30 minutes before serving.
7. Doenjang Jjigae (Soybean Paste Soup)
- 4 cups water or vegetable broth
- 2 tbsp doenjang (fermented soybean paste)
- ½ zucchini, diced
- ½ block firm tofu, cubed
- 1 cup mushrooms, sliced
- 1 green onion, chopped
- 1 tsp sesame oil
Instructions:
- Bring water or broth to a simmer. Stir in doenjang until dissolved.
- Add zucchini, tofu, and mushrooms. Simmer for 10 minutes.
- Garnish with green onion and a drizzle of sesame oil.