Miso Spinach to Gluten-Free Berry Cobbler: Traditional Korean recipes you must try

Korean Chuseok is one of main harvest festivals of South and North Korea which is being celebrated from 28th-30th September this year. Alternatively known as Korean Thanksgiving, Chuseok is tritionally observed on 15th day of 8th month of lunar calendar on full moon.

Korean wave, driven by growing popularity of K-dramas and K-pop in India, has sparked a rising fascination with Korean culture, including an increasing awareness of its vibrant cuisine. rich and tantalizing flavors of Korean cuisine are enticing to Indians, thanks to all mukbang videos featuring people enjoying ramyeon and K-dramas depicting couples fighting over fried chicken.

A few of popular Korean delicacies prepared during Chuseok include rice cakes in varying forms including Songpyeon, Hangwa, and Gungjung Tteokbokki, paired with or dishes such as glass noodles (Japchae) and Korean pancakes me with mung bean. That's why we've carefully selected recipes for a complete four-course Korean meal, sourced from Korean Vegan Cookbook on Audible, for you to give a try.

Miso Spinach

Ingredients

6 cups of raw spinach

1 tbsp doenjang (fermented soybean and brine paste)

1 tsp salt

1 tsp pepper

1 tsp sesame oil

1 tbsp sesame seeds

2 scallions (spring onions)

Procedure

d spinach to a large pot of boiling water. Cook for approximately 1 minute before removing it and placing it in an ice bath ( to discontinue cooking).

Drain excess water by placing one handful of spinach at a time into eir a cheesecloth/ kitchen towel/paper towel and squeezing it between your hands

Place 6 cups of raw spinach into a large bowl and d remaining ingredients - 1 tbsp doenjang (fermented soybean and brine paste), 1 tsp salt, 1 tsp pepper, 1 tsp sesame oil, 1 tbsp sesame seeds, and 2 scallions (spring onions) to it.

Mix well with a large spoon or by hand

Your Miso Spinach is rey to serve

Gochujang Roasted Sweet Potatoes

Ingredients 

4 sweet potatoes

2 tbsp gochujang (Korean chili paste)

4 tbsp olive oil

1 tbsp maple syrup

1 tbsp rice wine vinegar

1/2 tbsp coarse sea salt

2 tsp roasted sesame seeds

Procedure

Preheat oven to 475 degrees Fahrenheit

Chop 4 sweet potatoes into bite-sized portions and place m in a large bowl

d or ingredients including 2 tbsp gochujang (Korean chili paste), 4 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp rice wine vinegar, and ½ tbsp coarse sea salt to it

Remember to not d sesame seeds

Place lid of a pot (large enough to cover entire bowl) and shake vigorously to ensure sweet potatoes are evenly coated

Place potatoes in one layer on a baking sheet sprayed generously with cooking oil (use two trays if necessary)

Place on low rack of oven and cook for 15-17 minutes

Flip potatoes and place m back in oven to cook for an ditional 5-7 minutes, until evenly browned

Sprinkle 2 tsp of sesame seeds before serving.

Gungjung Tteokbokki

Ingredients

1 package of tteokbokki (fresh or frozen / simmered rice cakes)

1 tbsp sesame oil

1 tsp black pepper

1 tbsp extra virgin olive oil

1/2 Zucchini chopped

3-4 sliced shiitake mushrooms

1/8th green bell pepper julienned (cut into long thin strips)

1/4th red bell pepper julienned (cut into long thin strips)

1/4th red onion julienned (cut into long thin strips)

2 cloves garlic minced

1 tsp salt

2 tbsp soy sauce

1 tbsp maple syrup

1 cup of vegetable broth (or water)

1 tbsp roasted sesame seeds

Procedure

Place tteokbokki in a large bowl and d sesame oil and black pepper. Set aside for 30 minutes

In a large pan, d extra virgin olive oil over medium heat

d all vegetables and saute until y soften

d 1 tsp of salt and continue cooking for 1 minute

After this d package of tteokbokki, as well as soy sauce and maple syrup until vegetable and rice cakes are coated with sauce

Deglaze pan with broth or water and bring to a boil

n reduce heat to simmer and cook until liquid thickens for 2-3 minutes

Garnish with sesame seeds before serving

Gluten-Free Berry Cobbler

Ingredients

1 cup non-dairy milk

2 tbsp full-fat coconut milk

1 tbsp vinegar

1 cup almond meal

1/2 cup + 1/4th cup potato starch

1/4 cup coconut sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups strawberries

1 cup raspberries

1 cup blackberries

2 tbsp maple syrup

Juice of 1/2 lemon

Procedure

Preheat oven to 350 degrees F

In a large bowl, d almond meal, rice flour, ½ cup potato starch, coconut sugar, baking powder, baking soda, and salt

In a brownie pan/cast iron pan, d berries, maple syrup, lemon juice, and 1/4th cup of potato starch

Stir with a wooden spoon or hands until berries are evenly coated

Go back to bowl of dry ingredients and d non-dairy milk + vinegar mixture and coconut milk

Stir with a whisk until incorporated and cake batter will be fairly thick

Scoop out spoonfuls of batter with two spoons or an ice cream scooper and pace carefully over top of berries mix until all berries are covered

Smooth it out with a spatula or back of a spoon if you can

Place in oven and bake for 40-50 minutes until filling and bubbling of cake is nice and brown

Your Gluten-Free Berry Cobbler is rey to serve now