Korean Archives - Forks Over Knives

Vegan Korean BBQ Bowls with Shishito Peppers

Shelli McConnell — Tue, 26 Sep 2023 17:47:41 +0000

These delightful vegan Korean BBQ bowls expertly bring together different flavors, colors, and textures to create an incredible meal. It all starts with a base of warm brown rice that’s piled high with spiralized veggies, hearty red beans, and blistered shishito peppers. The familiar flavors of brown rice vinegar, scallions, and tamari infuse everything with a Korean-inspired profile while a homemade barbecue sauce delivers dollops of powerful spicy-sweetness in every bite. Crunchy sesame seeds create a delicious garnish for a balanced plant-powered meal. Not a fan of heat? Don’t worry about taking the seeds out of the shishito chiles; only 1 in 10 peppers is hot.

For more vegan Korean recipes, check out these tasty ideas:

Yield: Makes 4 bowls

2 cups low-sodium vegetable broth
1 cup long-grain brown rice
9 cloves garlic, minced
4 cups fresh zucchini spirals
2 cups matchstick-cut carrots
3 tablespoons brown rice vinegar
1 teaspoon pure cane sugar
¼ to ½ teaspoon crushed red pepper
16 to 20 whole shishito peppers
2 teaspoons reduced-sodium tamari
1 15-oz. can no-salt-added tomato sauce
¼ cup apple cider vinegar
¼ cup finely chopped onion
2 tablespoons packed brown sugar
2 tablespoons blackstrap molasses
2 teaspoons chili powder
1 teaspoon liquid smoke
¼ teaspoon freshly ground black pepper
1 15-oz. can no-salt-added small red beans, rinsed and drained (1½ cups)
½ cup sliced scallions
1 tablespoon toasted sesame seeds

Instructions

In a medium saucepan bring vegetable broth to boiling. Add rice and ⅔ of the minced garlic; reduce heat. Cover and simmer about 30 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in a medium bowl combine the next five ingredients (through crushed red pepper); toss to combine.
Heat a large cast-iron skillet over medium-high at least 5 minutes. Add shishito peppers; cook undisturbed 3 minutes. Turn peppers; cook undisturbed 3 minutes more. Continue cooking until peppers are blistered and browned, turning frequently, about 2 minutes. Remove from heat; cool slightly. Sprinkle with tamari.
For Barbecue Sauce, in a blender combine the next eight ingredients (through black pepper) and the remaining minced garlic. Cover and blend until smooth. Transfer to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened.
In bowls arrange garlic rice, zucchini mixture, shishito peppers, and red beans. Top with Barbecue Sauce. Sprinkle with scallions and sesame seeds.

The post Vegan Korean BBQ Bowls with Shishito Peppers appeared first on Forks Over Knives.

Oil-Free Scallion Pancakes with Spicy Soy Sauce

Ellen Boeke — Wed, 12 Apr 2023 17:16:48 +0000

Savory scallion pancakes are a popular street food in both Korea and China. Their crisp-on-the-outside and chewy-on-the-inside texture is great for sinking your teeth into, and the fresh, tangy aroma of scallions complements the subtly salty batter. While the traditional version of this recipe calls for frying the pancakes, our oil-free version cooks them on a nonstick griddle so you get all the satisfying flavors of this popular snack without the added fat. They’re totally tasty on their own, but we love dipping them in a jazzed-up soy sauce that features spicy gochugaru (Korean pepper flakes) and toasted sesame seeds. These vegan scallion pancakes are perfect rolled up and packed in your child’s lunchbox for a tasty school day snack.

For more vegan Korean-inspired recipes, check out these tasty ideas:

Yield: Makes 8 pancakes + ⅓ cup sauce

2 tablespoons unseasoned rice vinegar
2 tablespoons low-sodium vegetable broth
1 tablespoon reduced-sodium tamari or soy sauce
½ teaspoon gochugaru (Korean pepper flakes)
½ teaspoon toasted sesame seeds
½ cup all-purpose flour
½ cup brown rice flour
3 tablespoons arrowroot powder
1½ teaspoons regular or sodium-free baking powder
1 teaspoon pure cane sugar
2 teaspoons white miso
2 cups thinly sliced red and green spring onions or scallions

Instructions

For sauce, in a bowl combine the first five ingredients (through sesame seeds).
For batter, in a bowl whisk together the next five ingredients (through sugar). Whisk miso into 1 cup room-temperature water. Whisk miso mixture into flour mixture.
Heat a nonstick griddle over medium. Using ¼ cup onions per pancake, arrange onions in circles on griddle; flatten with a spatula. Pour batter evenly over each circle. Cook 2 to 3 minutes or until tops are bubbly and bottoms are browned. Carefully turn pancakes over. Cook 2 to 3 minutes more or until browned. Serve pancakes with sauce.

The post Oil-Free Scallion Pancakes with Spicy Soy Sauce appeared first on Forks Over Knives.

Spiralized Daikon and Sweet Potato Noodles with Spicy Korean Tofu

Ellen Boeke — Mon, 02 Jan 2023 16:00:26 +0000

Taste the rainbow with these colorful veggie bowls that are packed full of vibrant flavors. Daikon radishes and sweet potatoes are spiralized into noodles and then sautéed with broccoli, bell pepper, and carrots until they’re crisp tender. Baking cubes of pressed tofu makes it chewy and firm, which is perfect for adding some oomph to the veggie medley. A spicy tamari sauce adds savory stir-fry flavors to the dish while fresh mango delivers juicy sweetness to balance out the savory profile. A drizzle of Tahini-Lime Sauce ties everything together with a pop of citrus and turns this dish into a drool-worthy meal that’s bound to become a regular in your recipe rotation.

For more vegan noodles bowl recipes, check out these tasty ideas:

Yield: Makes 10 cups

1 14-oz. package firm tofu
12 oz. daikon radishes, peeled
1 8-oz. sweet potato, peeled
2 tablespoons low-sodium tamari
1 tablespoon packed brown sugar
3 tablespoons lime juice
5 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon Korean chili flakes (gochugaru)
3 tablespoons tahini
2 tablespoons chopped fresh cilantro
1½ cups small broccoli florets
1 red bell pepper, cut into thin strips
1 cup matchstick-cut carrots
1½ cups chopped fresh mango
¼ cup thinly sliced scallions
Lime wedges

Instructions

Cut tofu block in half crosswise. Place tofu on a plate lined with a clean kitchen towel or a double layer of paper towels. Top with three more paper towels and a second plate. Weigh down top plate with something heavy, such as two 15-oz. cans of beans, and let stand 15 minutes to drain.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut drained tofu into ½-inch cubes. Spread on prepared baking sheet. Bake 15 to 20 minutes or until golden.
Meanwhile, using the thick noodle blade on a vegetable spiral slicer, cut radishes and sweet potato into noodles. Cut noodles to desired length.
In a small bowl stir together tamari, brown sugar, 1 tablespoon lime juice, 4 cloves minced garlic, ginger, and Korean chili flakes. Set aside.
For Tahini-Lime Sauce, in a bowl stir together the tahini, the remaining 2 tablespoons lime juice, the remaining garlic, and the cilantro. Stir in water, 1 tablespoon at a time, as needed to reach drizzling consistency.
In an extra-large nonstick skillet cover and cook radish and sweet potato noodles, broccoli, bell pepper, and carrots over medium-high 8 to 10 minutes or until crisp-tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tofu and the tamari mixture. Cook 2 to 3 minutes or until heated through, tossing gently. Spoon mixture into bowls. Top with mango and drizzle with Tahini-Lime Sauce. Sprinkle with scallions and serve with lime wedges.

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