Vegetarian alternative request

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    • #49543

      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).

      I am also Korean and kind of bummed out that I cannot eat most of the Korean cuisine around.

      So I was wondering if the anchovy/meat stock can be substituted with a korean vegetarian stock? If so, may I have the recipe?

    • #53709

      instead of anchovy stock you can use stock made from dried kelp…

      meat-based stock… sometimes you can use veggiestock, but it depends on what you would like to cook

    • #53710

      Use kelp, shitake mushrooms, onions, and garlic to make the stock. You can see how she makes it in the soft tofu stew recipe.

      Haemul-sundubu-jjigae (Spicy soft tofu stew with seafood)

      Just omit the anchovies and use more shitake mushrooms and kelp instead. It will taste just as good! :)

    • #53711

      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.

    • #53712

      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.

      I also put onions and garlic in just about everything.

    • #53713

      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.

    • #53714

      Aaah! Thank you guys so much! My korean food options have opened many doors for a bright future! Thanks!!

    • #53715

      Hobak namul (Squash salad) Recipe

      Ingredients: 1/2 squash or about 6 oz

      1/4 cup water, 1 teaspoon sesame oil

      1/2 teaspoon minced garlic

      1/2 teaspoon sugar, 1/4 teaspoon salt

      1/4 teaspoon soy sauce

      1/4 teaspoon sesame seeds for garnish

      Quarter the squash in length wise, slice in 1/4 inch thick.

      In a small pan, add all ingredients and mix.

      Put squash, cover the lid.

      Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so.

      Transfer to a dish, garnish with sesame seeds.

    • #53716

      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.)

    • #53717

      CrazyBuoy, thanks for the hobak namul recipe :)

    • #53718

      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.

    • #53719

      I’d agree with what others have said about the mushrooms and kelp.

      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.

      My wife and I have a new blog up focusing on vegan Korean food. If you’re interested, take a look!

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