Author: gomo

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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…

Continue Reading Vegetarian Bibimbap with Gochujang Sauce . . .

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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.

Continue Reading Beosut Bokkeum and Danggeun Bokkeum . . .

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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 . . .

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Kongnamul Muchim (Korean Soybean Sprouts Banchan)

I was not a fan of Kongnamul Muchim (Korean Soybean Sprouts Banchan/Side Dish) when I was young. I hated beans of any and all kinds. I couldn’t stand the taste, texture, and the smell of them. In fact, I used to take the “Kong” – which directly translates to “bean” in Korean – off of the Kongnamul and eat only the sprout end. That was then. This is now.

Maybe your taste buds change as you get older. But there are so many things I hated as a kid that I actually love today; Kongnamul is one of them. You may think that Kongnamul and Sukju Namul are so similar in appearance that their taste may also be indistinguishable. So if I liked Sukju Namul, how could I not have liked Kongnamul? Au contraire. Kongnamul has a unique crunchy texture, nutty aroma and taste that is completely different from anything else.

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Shigumchi Namul (Korean Seasoned Spinach)

Shigumchi Namul or Sigumchi Namul is an integral part of many popular Korean dishes. Yes; you can most certainly serve it on its own as a respectable banchan (side dish). But Shigumchi Namul is much more than that. You can bring color, flavor, and nutrients to many main dishes simply by adding it as an ingredient. Bibimbap (mixed rice), Kimbap (rolled rice in laver), and Japchae (mixed or stir-fried cellophane noodles) are the first to come to mind.

Shigumchi Namul is a classic Korean side dish. But I prepare it a bit differently than my foremothers.  I water-sauté the spinach instead of boiling it.  When you boil the spinach, you have to wait for the water to boil; and after boiling, you have to squeeze out the water from the spinach.  I know. It sounds a bit counter-intuitive.  But that’s how it’s traditionally done.   The water-sauté method saves me a lot of time and energy by allowing me to dispense with those steps.  And the end product tastes just as delicious.

Continue Reading Shigumchi Namul . . .