http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 26 May 2013 04:18:05 +0000 http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-6616 Fri, 07 Dec 2012 09:38:30 +0000 martinez12 6616@http://www.maangchi.com/talk/ <p>Hey would love to thank you for sharing this wonderful recipe over here. Please keep sharing more. </p> http://www.maangchi.com/talk/topic/kimchi-temple-cuisine-style#post-6542 Thu, 18 Oct 2012 14:07:09 +0000 WL 6542@http://www.maangchi.com/talk/ <p>Dear Maangchi,<br /> Thank you very much for all the recipe you have taught, I have learnt a lot about Korean cooking. Earlier this year, I have the chance to templestay for a week at Mihwangsa. I enjoyed the stay very much. Also they serve excellent temple food there. I am very curious about how temple style kimchi is prepared without garlic and onion. Can you please share the recipe?<br /> Thank you.<br /> WL<br /> Malaysia </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-6502 Wed, 10 Oct 2012 22:01:24 +0000 Maangchi 6502@http://www.maangchi.com/talk/ <p>Check this out: aulin posted a series of step by step photos showing how to make vegetarian kimchi by replacing fish sauce with soy sauce<br /> <a href="http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi" rel="nofollow">http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi</a> </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5725 Sun, 20 Nov 2011 18:39:13 +0000 stephendavidson 5725@http://www.maangchi.com/talk/ <p>This looks lovely, thanks for posting it! </p> http://www.maangchi.com/talk/topic/vegetarian-soondubu-jigae#post-5201 Tue, 24 May 2011 04:07:22 +0000 Lyn147 5201@http://www.maangchi.com/talk/ <p>Recently my family had to be temporarily vegetarian for a period of time. So I modified your Soondubu jigae recipe. I left out the garlic, meat,seafood,fish sauce and green onions. For stock, I used vegetarian soup stock powder made from vegetables and lots of zucchini and thinly sliced carrots in place of what I left out. It was delicious. My family loved it. I might just use this recipe sometimes when ther is no seafood in my freezer! </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5118 Wed, 04 May 2011 10:35:54 +0000 Maangchi 5118@http://www.maangchi.com/talk/ <p>mina,<br /> Thanks a lot for posting the recipe here. Your recipe will be a big help for those who are looking for substitute for fish sauce! </p> http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5117 Wed, 04 May 2011 08:09:48 +0000 mina 5117@http://www.maangchi.com/talk/ <p>hey, guys.<br /> maangchi asked me to post my take on this fish sauce substitute, hope you can make use of it. (:</p> <p>slice a medium-sized onion in half. add it to a pot with a kelp leaf about the size of your palm and some dried shiitake mushrooms in 2 cups cold water. turn off the heat once you bring the water to a boil. once it’s cooled down, strain the liquid into a container. you can throw away the onion and kelp, but definitely save the reconstituted mushrooms for another dish. add soy sauce to the liquid until it tastes as salty as fish sauce (meaning REALLY salty). if you don’t want the sauce to discolour your dish, use sea salt instead of soy sauce. </p> <p>if you want the 'fish sauce' to be gluten-free, just use sea salt or gluten-free soy sauce in place of regular soy sauce. </p> http://www.maangchi.com/talk/topic/hello-from-norwich-england#post-4722 Sat, 26 Feb 2011 22:33:29 +0000 Rosie 4722@http://www.maangchi.com/talk/ <p>Hi! My name is Rosie, I'm 20, a vegetarian and I LOVE making asian food! Korean food hasn't managed to come to Norwich really yet (not much has) but I'm trying to introduce it to my friends. We only have a few small asian shops in Norwich so it's difficult to find what you want, Korean food is particuarly hard to find. I love your videos Maangchi! :-) </p> http://www.maangchi.com/talk/topic/vegetarian-mandu#post-4392 Sun, 02 Jan 2011 18:52:44 +0000 Soma 4392@http://www.maangchi.com/talk/ <p>LuccaQ - they are good, I served them after Christmas for my NON-vegetarian son &amp; his wife, they had no idea they were vegetarian. </p> http://www.maangchi.com/talk/topic/vegetarian-mandu#post-4341 Thu, 23 Dec 2010 17:37:28 +0000 LuccaQ 4341@http://www.maangchi.com/talk/ <p>Sounds great! I'll have to give it a try next time I make mandu. </p> http://www.maangchi.com/talk/topic/vegetarian-mandu#post-4332 Tue, 21 Dec 2010 20:36:54 +0000 Soma 4332@http://www.maangchi.com/talk/ <p>We have some guests coming for Christmas Eve and both are vegetarians and I wanted to prepare something special, so of course I chose Mandu! I adapted Maangchi's recipe and the Mandu turned out very, very good so I thought I'd share the recipe:</p> <p>Ingredients:</p> <p>1 - 8 oz pkg Seitan<br /> 2 cups of chopped Asian chives (tossed with oil)<br /> 2 pkgs Shiitake mushrooms, soaked, drained &amp; finely diced<br /> 1/2 onion, finely minced<br /> 1 pkg firm tofu, drained &amp; squeezed to remove water &amp; shredded with fork<br /> 3 cloves of garlic, minced<br /> 1 T ginger minced<br /> 1/4 c vegetarian kimchi (I couldn't find vegetarian so I made some to use in this recipe &amp; to serve!)<br /> 3 T (or more according to taste) Go Chu Jang (vegetarian)<br /> 4 T soy sauce (I used organic, unpasteurized-better flavor IMO)<br /> Salt<br /> 2 T sugar<br /> Sesame oil<br /> Vegetable oil</p> <p>Mandu skins </p> <p>I followed Maangchi's directions for the filling &amp; assembly. </p> http://www.maangchi.com/talk/topic/vegetarian-doenjangjjigae#post-4214 Sun, 28 Nov 2010 19:56:57 +0000 ryanct203 4214@http://www.maangchi.com/talk/ <p>I agree with all of the other users comments! I made a vegetarian doenjang jjigae the other day it it came out really good. I used five dried shiitake mushrooms in my recipe instead of the anchovy. I personally like the anchovy, but I was making it for someone who is vegetarian. Anyway, it came out great! Another thing that I did was I soaked the mushrooms in hot water for like 20 minutes to soften them and then I used that water in the stew to add more depth of flavor. Or alternately, if you wanted to, you could use 1 TBSP of soup soy sauce or light colored soy sauce, but keep in mind that the soy bean paste is salty itself, so don't go overboard. Or if you are not vegetarian, but don't want to chop up the anchovy or don't have them, perhaps try a tablespoon of fish sauce instead. And lastly, look at the recipe for the soon dubu jjigae and follow Maangchi's recipe for making the stock, minus the anchovy.</p> <p><a href="http://www.maangchi.com/recipe/soondubu-jjigae" rel="nofollow">http://www.maangchi.com/recipe/soondubu-jjigae</a> </p> http://www.maangchi.com/talk/topic/vegetarian-doenjangjjigae#post-4193 Tue, 23 Nov 2010 23:53:38 +0000 JulieVeg 4193@http://www.maangchi.com/talk/ <p>I make vegan doenjang jjigae every two weeks. I just use extra garlic and a little soy sauce to replace the saltiness of the fish. It has always turned out excellent. I'll have to try the kelp. I always use kelp and mushrooms when I make soft tofu jjigae so it should be good. </p> http://www.maangchi.com/talk/topic/vegetarian-doenjangjjigae#post-4186 Sun, 21 Nov 2010 13:55:27 +0000 vegankorean 4186@http://www.maangchi.com/talk/ <p>We typically use kelp powder (available at Whole Foods if you can't find elsewhere). My wife is Korean, and we're vegan, so it's a process. You can check out our blog at <a href="http://vegan8korean.wordpress.com" rel="nofollow">http://vegan8korean.wordpress.com</a></p> <p>I'd love to hear other approaches people have tried. But the kelp and/or mushrooms are usually our approach when replacing seafood. </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-4185 Sun, 21 Nov 2010 13:48:54 +0000 vegankorean 4185@http://www.maangchi.com/talk/ <p>I'd agree with what others have said about the mushrooms and kelp.</p> <p>Also, if you're looking for a quick method, we often used kelp powder as a shortcut. It's available at Whole Foods if you can't find it in your asian food store.</p> <p>My wife and I have a new blog up focusing on vegan Korean food. If you're interested, take a look!</p> <p><a href="http://vegan8korean.wordpress.com" rel="nofollow">http://vegan8korean.wordpress.com</a> </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3670 Thu, 02 Sep 2010 17:49:24 +0000 julialow 3670@http://www.maangchi.com/talk/ <p>Just to add on, maybe you can try adding soy beans for the stock (put them inside the container maangchi used for her anchovies), and add kelp, mushrooms and onions. </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3342 Mon, 05 Jul 2010 13:39:22 +0000 BxlSprouts 3342@http://www.maangchi.com/talk/ <p>CrazyBuoy, thanks for the hobak namul recipe :) </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3341 Mon, 05 Jul 2010 12:55:00 +0000 LuccaQ 3341@http://www.maangchi.com/talk/ <p>If you can find Maitake mushrooms (aka Hen-of-the-Woods, Ram's Head, or Sheep's Head) throw some of that in with the kelp, onion and garlic (some people also add a few slices of radish). Maitake has a very strong "maim" mushroom-y flavor. I use anchovy stock as well but the Maitake it so delicious that whenever I see it at the store I use that instead. (Note: There has been a lot of mainstream research recently on the health benefits of Maitake. Specifically on stimulation of immune cells that fight cancer.) </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3314 Thu, 01 Jul 2010 09:58:21 +0000 crazybuoy 3314@http://www.maangchi.com/talk/ <p>Hobak namul (Squash salad) Recipe</p> <p>Ingredients: 1/2 squash or about 6 oz<br /> 1/4 cup water, 1 teaspoon sesame oil<br /> 1/2 teaspoon minced garlic<br /> 1/2 teaspoon sugar, 1/4 teaspoon salt<br /> 1/4 teaspoon soy sauce<br /> 1/4 teaspoon sesame seeds for garnish</p> <p>Quarter the squash in length wise, slice in 1/4 inch thick.</p> <p>In a small pan, add all ingredients and mix.<br /> Put squash, cover the lid.<br /> Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so.<br /> Transfer to a dish, garnish with sesame seeds. </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3254 Sat, 19 Jun 2010 18:07:02 +0000 Chodey 3254@http://www.maangchi.com/talk/ <p>Aaah! Thank you guys so much! My korean food options have opened many doors for a bright future! Thanks!! </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3251 Sat, 19 Jun 2010 16:08:38 +0000 BxlSprouts 3251@http://www.maangchi.com/talk/ <p>Hi, I've been veggie for 24 years and have the same issue! Aeri from Aeri's Kitchen suggested using shiitakes in place of dried anchovies. I haven't tried it yet. </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3243 Fri, 18 Jun 2010 01:19:09 +0000 Casey 3243@http://www.maangchi.com/talk/ <p>I usually use kelp and dulse to make stock. Mushrooms make a good stock too, but my boyfriend is allergic to shiitakes, so we don't use those. The dulse adds a bit of a bacony flavor. I get mine from Maine Coast Sea Vegetables. All of there seaweed is outstanding, so it is worth placing an order.<br /> <a href="https://www.seaveg.com/shop/" rel="nofollow">https://www.seaveg.com/shop/</a><br /> I also put onions and garlic in just about everything. </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3226 Mon, 14 Jun 2010 09:32:31 +0000 JulieVeg 3226@http://www.maangchi.com/talk/ <p>Hi Chodey! I am a vegan so I know what you mean. I usually use a veggie stock made with mushrooms and sea vegetables in place of meat stocks for Korean cooking. If it's suppose to be an anchovy stock I always add soy sauce for the saltiness. </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3181 Mon, 07 Jun 2010 20:07:14 +0000 koralex90 3181@http://www.maangchi.com/talk/ <p>Use kelp, shitake mushrooms, onions, and garlic to make the stock. You can see how she makes it in the soft tofu stew recipe. </p> <p><a href="http://www.maangchi.com/recipe/soondubu-jjigae" rel="nofollow">http://www.maangchi.com/recipe/soondubu-jjigae</a></p> <p>Just omit the anchovies and use more shitake mushrooms and kelp instead. It will taste just as good! :) </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3180 Mon, 07 Jun 2010 20:00:24 +0000 kumaxx 3180@http://www.maangchi.com/talk/ <p>instead of anchovy stock you can use stock made from dried kelp...<br /> meat-based stock... sometimes you can use veggiestock, but it depends on what you would like to cook </p> http://www.maangchi.com/talk/topic/vegetarian-alternative-request#post-3179 Mon, 07 Jun 2010 19:08:16 +0000 Chodey 3179@http://www.maangchi.com/talk/ <p>Hi! I have been a vegetarian for quite some time now and I've noticed that most korean recipes require some sort of seafood or meat-based stocks (such as anchovy stock).<br /> I am also Korean and kind of bummed out that I cannot eat most of the Korean cuisine around.</p> <p>So I was wondering if the anchovy/meat stock can be substituted with a korean vegetarian stock? If so, may I have the recipe? </p> http://www.maangchi.com/talk/topic/vegetarian-doenjangjjigae#post-3005 Thu, 06 May 2010 13:29:00 +0000 Casey 3005@http://www.maangchi.com/talk/ <p>I always use kelp and some dulse. The dulse adds a really good flavor to stock and it is very healthy. Just don't use too much or it tastes of iodine.<br /> I order mine from here. <a href="https://www.seaveg.com/shop/" rel="nofollow">https://www.seaveg.com/shop/</a><br /> I use it for a lot of other things too, and it is also good straight out of the bag :) </p> http://www.maangchi.com/talk/topic/vegetarian-doenjangjjigae#post-3001 Wed, 05 May 2010 21:47:46 +0000 happyhalfie 3001@http://www.maangchi.com/talk/ <p>I am vegetarian and when I make doenjang-jjigae I just use a little extra garlic. I think it tastes fine, you wont be missing that fishy taste anyway if you don't eat fish. You could also use the dried shiitake &amp; kelp like the above poster said, I am just lazy :) You can experiment with other vegetables in it as well my favorite is baby bok choy or spinach. </p> http://www.maangchi.com/talk/topic/vegetarian-doenjangjjigae#post-2990 Mon, 03 May 2010 16:46:51 +0000 sirdanilot 2990@http://www.maangchi.com/talk/ <p>I think you should just make stock with kelp and dried shiitake mushrooms, and perhaps use a bit more doenjang? I think it will taste fine. </p> http://www.maangchi.com/talk/topic/vegetarian-doenjangjjigae#post-2989 Mon, 03 May 2010 00:34:51 +0000 kumaxx 2989@http://www.maangchi.com/talk/ <p>you can skip the shrimp, the anchovies are needed for the stock. you can cook doenjang-jjigae with plain salted water but it will be more like green salty water than doenjang-jjigae.<br /> i don't know why, but the anchovies stock makes the doenjang really pop out.</p> <p>i wouldnt recommend veggie-stock. I tried it once, i didn't like it at all.</p> <p>i think, you could try using stock made from dried kelp. i think that could work.</p> <p>let us know!! </p>