Just for inspiration, I signed up for the Vegan Month of food (Vegan ‘MoFo’) event this month. The official guidelines suggest food blogging every weekday, but that is much too ambitious for a full-time working mother of a baby like I am. Que sera, sera!
First up: Aeri’s Kitchen Hobak juk / pumpkin porridge with rice balls, her Halloween special recipe. Don’t those rice balls lend themselves perfectly to becoming spooky floating eyeballs? The dish was meant to be made yesterday, but Madeline is sick so she kept us busy. Nevertheless, it’s just in time to start out Vegan Month of Food.
It would be even faster to microwave pumpkin quarters, but I baked a pumpkin cut in fours (not halves like Aeri did) with pumpkin seeds on the lower cookie sheet level. No aluminum foil, but a generous drizzle of olive oil over the cut pieces and, of course, over the seeds (plus salt sprinkled on the seeds). I’m cooking Maangchi’s soybean side dish / Kongjang using black soybeans and the slow cooker with just a little bit of water, to transfer later to a saucepan on the stove with the rest of the ingredients. Slower cooking methods are perfect for distracted parents. Speaking of that, Madeline got into something!
I’ve been cooking up a storm lately thanks to internet recipes, such as shiitake mushroom kinpira (mmmmm) and Korean spinach salad (Recipes–>Vegetables–>Spinach salad) this morning. My crock pot is currently cooking Japanese sweet stewed navy beans. Lunch? Korean tofu and Korean soymilk noodle soup. I hardly ever refer to my cookbooks anymore. What about you?
You might not know this, but I’m a ‘kitchen Korean’: I just eat Korean food, minus some Scottish oats in the morning. I just made up that expression but it’s succinct, isn’t it?
Korean cuisine is all the more delicious because thanks to it, and in no small part the breastfeeding efforts of my little 6 month-old, I’m back to wearing my size 38 RTW trousers 🙂 I thought it would take months longer (9 months up, 9 months down) . Phew!
My first batch of napa cabbage kimchi turned out okay, but it needs work. Maangchi’s pictorial and YouTube recipe I took liberties with the recipe: cutting the cabbage to actually make Mak Kimchi (cut kimchi), stirring in the radish cubes since I made a half recipe for this first foray, and using 2 grated carrots instead of julienned radish because that’s what I had in the kitchen. The big problem though, in my opinion, is substituting soy sauce for fish saice to make it vegetarian. The sauce looks like ketchup colour instead of a proper bright red kimchi. Back to the cutting board when this batch is finished (2 litres or so from now!)
and I made Maangchi’s kimchi jeon for lunch, and it was respectable! My flipping skills need work though. It’s probably the consistency of the batter since I eyeballed the measurements–Madeline was interrupting constantly and I had to improvise. The jeon pancake was the shade of raw steak blood from the soy sauce experiment.
Any ideas on vegetarian substitutions for fish sauce in kimchi?