Jjajangtteok
(Rice Cakes & Black Bean Sauce)
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4 cups eggplant, chopped
1 pack (200 g) tempeh, sliced and chopped
1 kilo frozen tteok (Korean rice cakes)
1 tbsp olive oil
1 white onion, peeled and chopped
1 tsp ginger paste
1 tsp garlic paste
2 cups mushroom broth (or vegetable bouillon)
1/4 cup chunjang (Korean fermented black bean paste)
2 tbsp arrowroot starch (or cornstarch)
1/4 cup cold water
2 tbsp pure maple syrup
2 tbsp soy sauce
1 tbsp sesame oil
1/4 tsp black pepper
6 green onions, chopped
1/4 cup white sesame seeds
Place chopped eggplant in a large mixing bowl, Sprinkle generously with sea salt. Allow to sit and "sweat" for 30-60 minutes then rinse thoroughly.
Cook tempeh in air fryer. (Or pan-fry.) Set aside.
Bring a medium-sized pot of water to a boil. Place frozen tteok in boiling water. Cook for 3-5 minutes, until tteok floats to the surface. Remove from heat and drain. Set aside.
Heat oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add ginger and garlic paste and sauté for another minute or two. Stir in the eggplant, mushroom broth and chunjang. Turn heat to high. As soon as stew comes to a boil, reduce to low temperature and simmer, stirring occasionally, for ten minutes.
In a small glass bowl, whisk together the arrowroot starch and water. Slowly stir into stew and continue to cook for 2-3 minutes until stew begins to thicken. Stir in the cooked tempeh and tteok. Heat through for another minute or two.
Stir in the; maple syrup, soy sauce, sesame oil, and black pepper. Turn heat off.
Stir in the green onions and sesame seeds.
Serve.
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Vegan Gyeran Bokkeumbap
(Korean "Egg" Fried Rice)
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1 tbsp olive oil
1 block of extra firm tofu, crumbled
1 tbsp nutritional yeast
1/2 tsp black salt
1/4 tsp black pepper
1/4 tsp turmeric
3 cups cooked rice
4 green onions, chopped
1 tbsp black sesame seeds
1 tbsp soy sauce
1 tbsp sesame oil
Heat olive oil in a large saucepan over medium-low heat. Stir in the crumbled tofu. Stir in the; nutritional yeast, black salt, black pepper, and turmeric. Cook for several minutes, stirring frequently.
Stir in the cooked rice and green onions. Cook for several more minutes.
Stir in the black sesame seeds, soy sauce and sesame oil. Remove from heat and serve.
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