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Korean cuisine is mainly known in wester countries for its barbecues, sadly, in most restaurants all you will see on the grill is meat. There are a few places where you can ask for alternatives but if you want a vegan Korean meal, you'll have to DIY most of the times.
Instead of ditching Korean food all together, let's explore some of the incredible plant based recipes they have to offer. Koreans have a super extensive and amazing cuisine that has been around for centuries, it is full of flavour and packed with mighty benefits for us.
Have you ever heard of Kimchi?
In a nutshell, Kimchi is a side dish made out of salted and fermented vegetables and there are around 200 different kinds, so you can choose from many options and the ingredients are quite different in all one them.
The most common one is Baechu kimchi, which is made out of Napa cabbage, it's quite tasty and you can easily find it at the supermarket in many western countries, be aware that many kimchi are made with fish sauce. But to show you some of the other options out there, today I am sharing with you the recipe for Kkakdugi.
As the name of this recipe suggests, Kkakdugi is a type of kimchi made from cubed radish, mixed with a few other ingredients it gives us a slightly spicy dish that it's also salty and tart. As you can see it's a crunchy explosion of flavours that will have you going back for more.
The radish is mixed with apples to add a bit of sweetness and with a few spices that make the magic happen. The original recipe, and almost all kimchi recipes use a spice called Gochukaru, Korean chilli flakes that are not really spicy. Unfortunately, I wasn't able to find them where I live, instead I used what I had around, red chillies.
Chillies aren't really part of the German cuisine so I usually stick with what I know won't have my mouth blazing, but I would recommend you to experiment a bit in this department, use chillies based on how much spice you can handle, what you have available and what tastes better to you.
Back in the day, kimchi was left to ferment in a whole in the garden, nowadays we can just leave it in the fridge, the lower temps will slow down the fermentation process so it will last you for a good while; some people leave it there for ups to 12 months!
Temperature influences the fermentation process hence the flavour. If it's left at room temperature it will become sour in a couple of days, on the other hand if you leave it in the fridge it will stay tangy for longer and you'll be able to easily distinguish the spices in it. Takes about a week for the sourness to kick in and for the spices to mellow down.
Since you'll definitely want to store this delicious dish, I'd recommend keeping it in a glass container or a food grade plastic container.
|Amount Per Serving|
|Calories 77||From Fat 4|
|% Daily Value*|
|Total Fat 0g||0.71%|
|Saturated Fat 0g||0.39%|
|Trans Fat 0g|
|Total Carbohydrate 18g||6.09%|
|Dietry Fiber 4g||16.93%|
|Vitamin A 518.62IU||10.37%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.37mg||18.32%|
|Vitamin C 102.44mg||170.73%|
|Vitamin D 0IU||0%|
|Vitamin E 0.48mg||1.59%|
|Vitamin K1 (phylloquinone) 18.32µg||22.89%|
|Pantothenic acid 0.36mg||3.59%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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