Nokdu Bindaetteok (Mung Bean Pancakes with Dipping Sauce)

Nokdu Bindaetteok (Korean Mung Bean Pancakes) is my maternal grandmother’s specialty. Nokdu Bindaetteok, which directly translates to Mung Bean Pancake, is usually made with sliced pork, kimchi, sukju namul (mung bean sprouts), and sometimes gosari namul (bracken fern shoots). But I’m omitting the pork for this Nokdu Bindaetteok/Mung Bean Pancake recipe, making this dish vegan. And for the base of the batter? Simply, soaked mung beans and rice. Flour-free. Gluten-free. Dairy-free. Just delicious goodness.

Keep in mind; when you dine at a restaurant, mung bean pancakes are not necessarily gluten-free unless specifically stated. Restaurants can add different types of flour to the batter – not a good thing. Additionally, dipping sauces can contain gluten. So always ask. Don’t assume.

Happy Eating!

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Kkakdugi (Radish Kimchi)

kkakdugi daikon radish kimchi

I made Kkakdugi (Radish/Daikon Kimchi) over the weekend. And my home-made Kkakdugi turned out so delicious! It made me wonder why I don’t do this more often. And to think, I only decided to make it because of a troubling ingredient in my store-bought Kkakdugi/Kimchi. I guess it was a blessing in disguise.

I was reading the ingredients of my go-to, store-bought kimchi the other day. And to my shock, my “preservative-free” kimchi contained MSG. I guess the “preservative-free” on the label gave me a false sense of comfort (well, enough comfort not to check out the ingredients for 3+ years!). I know; MSG is not a preservative. And it’s not false advertising. But I’m sorely disappointed that my go-to kimchi is not the probiotics-filled, all-natural goodness I once thought it was.

So I decided to make my own probiotics-filled, all-natural Kkakdugi (Radish Kimchi) – sweetened with fruit and honey, instead of sugar. Kkakdugi is traditionally made with Mu (or Moo) – Korean radish. Mu is usually thicker and shorter than a Daikon. But if you can’t find Mu at your local grocers, Daikon is a good substitute; that’s what I’m using.

Luckily, Kkakdugi is pretty easy to make. And you can make it in relatively short amount of time. So if this is your first foray into Kimchi-making, I highly recommend Kkakdugi. Not only is it easy, it’s probably the most foolproof of all Kimchi.

And let me tell you. It is so delicious and totally worth the effort.

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Vegetarian Bibimbap with Gochujang Sauce

Cooking in a tiny NYC kitchen can be a challenge. Most of the kitchens in the home renovation magazines that are described as tiny are palatial compared to a small NYC kitchen. I guess it’s all relative, because some NYCers would say our kitchen is “roomy”. We have most of our bowls and plates still packed in boxes, because we just don’t have the storage for them. We make due with 3 bowls (my husband broke one), 3 salad plates (ditto on the husband), and 4 dinner plates. So nope; I’m not exaggerating when I say TINY.

When there is a lot of prep work involved, it’s a challenge – not only because of the lack of space, but also because my dinnerware often doubles as my prep bowls. I wasn’t surprised when I ran out of my bowls prepping for this Bibimbap. So I ended up serving this dish on plates. Bibimbap, which is normally a “rice bowl”, ended up being a “rice plate”. But it was so satisfying and delicious just the same…

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Beosut Bokkeum and Danggeun Bokkeum (Two Korean Side Dishes: Sautéed Mushrooms & Sautéed Carrots)

Beosut/Busut Bokkeum and Danggeun Bokkeum are two simple banchan(side dishes) that are also used as ingredients in other dishes. For those who are vegans or vegetarians, Beosut Bokkeum can replace the marinated meat in many basic Korean dishes. I’m not a vegan, but I make the substitution often – in Bibimbap(mixed rice), Kimbap(rolled rice in laver), Japchae (stir-fried or mixed noodles), and even Ddeokbokki (spicy, stir-fried Korean rice cakes). You can make this with Shiitake, Portobello, or Button mushrooms. Taste does vary depending on the type of mushroom used – Shiitake tasting most meat-like among the three. I decided to use Button mushrooms this time. They sear very quickly, and they absorb & seal in flavor very well.

The end result? Sweet and savory goodness.

Danggeun Bokkeum (sautéed carrots) is a very easy banchan to prepare. However, Danggeun Bokkem is more often used as an ingredient in a main dish than as a side dish. Danggeun Bokkeum is almost always used in Kimbap and Japchae. And it is often used in Bibimbap and Bibimguksu (mixed noodles). Don’t let that fool you tho. Danggeun Bokkeum has lots of flavor, and it’s quite tasty on its own. It is sweet and slightly salty with the savory flavor of sautéed garlic.

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Hangawi – Korean Vegan Oasis in Manhattan?

I haven’t had a haircut in ages. I really don’t enjoy the experience. I’m a bit fidgety by nature; and having to sit still for an hour while someone pores over my hair isn’t my idea of fun. That’s why I always have to give myself an incentive. Today the incentive was Hangawi. Hangawi is a Korean vegan restaurant located on the same street as my hair guy. I’ve always wanted to try it. I decided it would be my reward – kind of like a lollipop after a dental appointment.

I’m not a vegan. But I eat very little meat – once every few weeks at most; and I eat even less dairy – dab or two of butter on pancakes or in baked goods once in a blue moon. My refrain from meat is completely voluntary, but dairy… ahhhh – that’s another story. I am SO lactose-intolerant – except for the occasional dab of butter. I am also SO in love with dairy. I.MISS.CHEESE. Stinkier the cheese, the better. Oops, I digress. So I’m always on a lookout for a great vegan restaurant, where I can forget about my dairy deprivation. Hangawi met the bill on paper. I was excited.

Continue Reading Hangawi Review . . .