vegetarian food (October 10, 2001)

Lisa

- crofty

Life in Korea responded:

I'm glad to hear that you are interested in Korean food, especially 
vegetarian dishes. Here in Korea, we have developed a variety of methods in 
cooking vegetarian dishes, such as kimchi, frying, pan-frying, stir-frying, 
salad (Gutjuhlee), parboiling (Namul), vegetable wrapping (Ssam), soup, 
gruel, even cakes and snacks...

Dubu kimchi (Tofu with stir-fried kimchi) is a very common menu in Korea. 
When you cook it, cut the tofu like cheese after parboiling it in hot water 
or pan-frying with flour. And then, set the tofu and kimchi on the dish 
alternately.

In Korean food, there are hot soups and cold soup (during the summer). The 
ingredients in  hot soups are radishes, lettuce, bean sprouts, tofu, 
zucchini, sea weeds, mushrooms, etc. 

In case of cold soups- cucumber, ground beans, ground pine seeds, etc. 
You can always ask me for a type of recipe to cook using your favorite 
vegetable. Down below, I'll leave you the recipe for bibimbap. 

Bibimbap (serves 4) 

[Ingredients] 
1. Making the rice 
   rice 4 cups (one for each person) 
   cooking oil 1 Tbs 
   salt 1/2 tsp 
   water 

2. Preparing the Meat 
   beef 200g 
   soy sauce 2 Tbs 
   garlic 1 Tbs 
   green onion 1 Tbs 
   sesame oil 1 tsp 
   pepper (just a pinch) 
   rice wine (chungjo) 1 tsp 

3. Preparing the shrimp garnish 
   shrimp 200g 
   salt 1 tsp 
   pepper (a pinch) 
   sesame oil 1 tsp 
   rice wine 1 tsp 

4. vegetables (any vegetables will generally do, but these are great) 
   zucchini 150 g 
   cucumber 150 g 
   bean sprouts 150 g 
   salt & sesame oil  (a pinch for taste) 
   green pea jelly 100 g (optional) 
   fernbrake 150 g  (optional) 
   soy sauce, salt, pepper, sesame oil  (a small amount of each) 
   dried mushrooms 6 pcs 

5. Making the hot pepper sauce 
   gochujang 3 Tbs 
   sugar (honey) 1/2 Tbs 

6. Making the sesame sauce 
   sesame oil (a little for taste) 
   sesame seeds (just a pinch) 

7. Egg preparation (one for each person) 
   cook 4 eggs, best if they are sunny-side up 

[Preparations] 
1. Cook the rice (Ingredents 1) in a thick pan (like a stone bowl) after roasting lightly. 
2. Roast 2 and place separately on a dish. 
3. Roast 3 and place separately. 
4. Roast salted zucchini and cucumber place separately. 
   Roast bean sprouts 4 and place separately. 
   Mix green-pea jelly (optional) and salt and sesame oil, place separately. 
   Boil the fernbrake and roast, then place separately. 
   Soak the mushrooms, then roast lightly. 
5. Put items from ingredient lists 2,3,4 on the top of hot rice and set 
   eggs on the center. 
6. Spread sesame seeds on the top. 
7. Serve or enjoy with gochujang and sesame oil.