Fermented Bean Sauce
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves ¾ cup (175 ml) sauce
½ cup (125 ml) + 2 tbsp (30 ml) doenjang* (Korean fermented bean paste)
2 tbsp (30 ml) gochujang (Korean hot pepper paste)
1 green onion, finely chopped
1 garlic clove, minced
1 tbsp (15 ml) sugar
1 tbsp (15 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) toasted sesame seeds
Instructions
- Mix all ingredients together. Serve with Korean barbecued meat.
Drink Pairings
Seasoned Spinach (Sigemchi Namul)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
2 bunches spinach, about 8 oz (250 g), thoroughly washed
2 garlic cloves, minced
1 green onion, sliced thin
1½ tsp (7 ml) soy sauce
1½ tsp (7 ml) toasted sesame oil
1 tsp (5 ml) toasted sesame seeds
Korean chili thread, to garnish
Instructions
- Blanch spinach in a large saucepan of salted water.
- Drain and shock spinach in ice water. Rinse spinach, squeeze out all remaining water, then roughly chop.
- In a medium mixing bowl, combine remaining ingredients, then add spinach and mix well. Check for seasoning and add more salt if needed. Garnish with Korean chili threads. Serve chilled.
Drink Pairings
Spicy Braised Tofu
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
1 x 16 oz (500 g) block medium tofu
1 to 2 tbsp (15 to 30 ml) vegetable oil
2 garlic cloves, minced
1 small onion, finely chopped
1 tsp (5 ml) soy sauce
2 tsp (10 ml) sugar
1 tsp (5 ml) gochujang (Korean chili paste)
2 tsp (10 ml) gochugaru (Korean chili powder)
1 pinch salt, or to taste
½ cup (125 ml) water
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) toasted sesame seeds
green onion, sliced, for garnish
Instructions
- Slice tofu block into 1-in (2.5 cm) thick slices. Then cut each slice in half so you have 2 squares. Then cut each square in half on the diagonal into triangles. Line a sheet pan with triple layer of paper towel. Place tofu in a single layer on paper towel and cover with 3 more layers of paper towel. Lay another sheet pan on top of paper towel to lightly press tofu. Let sit for 10 minutes.
- In a large non-stick skillet, heat oil over medium heat. Fry tofu in batches until golden brown, turning halfway through, about 3 minutes per side. Set fried tofu aside on paper towel to absorb excess oil.
- With remaining oil, sweat garlic and onion in skillet. Add soy sauce, sugar, gochujang, gochugaru, salt and water to combine, and add back tofu. Simmer, covered, over low heat for 10 minutes.
- Add sesame oil and sesame seeds. Stir to combine. Garnish with sliced green onion and serve warm.
Drink Pairings
Sesame Bean Sprouts
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
1 lb (454 g) mung bean sprouts or regular bean sprouts
2 garlic cloves, minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) toasted sesame seeds, lightly crushed
2 green onions, finely sliced
salt, to taste
Instructions
- In a medium to large saucepan, bring salted water to a boil and blanch sprouts.
- Drain and shock sprouts in ice water, then let drain for 10 to 15 minutes, or until all excess water is gone.
- In a medium mixing bowl, mix together remaining ingredients. Add drained sprouts and mix well. Check for seasoning and add more salt if needed. Serve chilled.
Drink Pairings
Soy-Glazed Potatoes (Gamja Bokkeum)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
3 tbsp (45 ml) vegetable oil
1 lb (500 g) yellow potatoes, peeled and cut into 2-in (5 cm) pieces
1 medium carrot, peeled and cut into 2-in (5 cm) pieces
1 small yellow onion, peeled and cut into 2-in (5 cm) pieces
1 Korean chili pepper or 2 serrano peppers, cut into 2-in (5 cm) pieces
1 garlic clove, minced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
1 tbsp (15 ml) mirin
½ cup (125 ml) water
toasted sesame seeds, for garnish
Instructions
- In a large saucepan with a lid (preferably non-stick), heat oil over medium heat. Add potatoes and fry for 5 minutes, turning occasionally.
- Add carrots and fry another 2 minutes, turning occasionally.
- Add onion, pepper and garlic and fry another 2 minutes, stirring occasionally.
- Add soy sauce, sugar, salt, mirin and ½ cup (125 ml) water. Cover and cook for 8 to 10 minutes, or until potatoes are tender but not falling apart, adding more water while cooking if needed. Once potatoes are tender, remove lid and reduce liquid until it just coats potatoes. Serve at room temperature and garnish with sesame seeds.
Drink Pairings
Spicy Grilled Chicken (Dak Bulgogi)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!Ingredients
Serves 4-6
1 ripe pear, peeled and cored
1 small onion, peeled
5 garlic cloves, peeled
1-in (2.5 cm) piece ginger, peeled
3 tbsp (45 ml) water
2 tbsp (30 ml) gochugaru (Korean chili powder)
2 tbsp (30 ml) gochujang (Korean chili paste)
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sugar
2 tsp (10 ml) mirin
2 tsp (10 ml) honey
2 tsp (10 ml) pineapple juice
2 tsp (10 ml) sesame oil
1 lb (500 g) boneless, skinless chicken thighs
½ head green lettuce, washed, to serve
1 bunch perilla leaves, to serve (optional)
4 garlic cloves, thinly sliced, to serve
2 Korean chili peppers or serrano peppers, thinly sliced, to serve
white short grain rice, cooked, to serve
Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve
Instructions
- With a blender, blend pear, onion, 5 garlic cloves, ginger and water until smooth. Add the gochugaru, gochujang, soy sauce, sugar, mirin, honey, pineapple juice and sesame oil. Blend to combine. Once combined, transfer to a container large enough to marinate chicken. Add chicken and mix well. Marinate, covered, in refrigerator, for 1 hour.
- Cook chicken pieces on Korean grill over medium-high heat until cooked through, about 5 to 7 minutes per side. Cut into bite-sized pieces to serve.
- To eat, if desired, rip a piece of lettuce into a bite-sized piece, put a perilla leaf, a piece of chicken, sliced garlic, rice and some Fermented Bean Sauce.
Drink Pairings
Grilled Pork Belly
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!Ingredients
Serves 4-6
1 lb (500 g) sliced pork belly
½ head green lettuce, washed, to serve
1 bunch perilla leaves, to serve (optional)
4 garlic cloves, thinly sliced, to serve
2 Korean chili peppers or serrano peppers, thinly sliced
white short grain rice, cooked, to serve
Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve
Instructions
- Cook pork belly pieces on Korean grill over medium-high heat until cooked through, about 3 to 4 minutes per side. Cut into bite-sized pieces to serve.
- To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of pork belly, sliced garlic, chili, rice and some Fermented Bean Sauce.
Drink Pairings
Korean Short Ribs (Galbi)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!Ingredients
Serves 4-6
2 ripe pears, peeled and cored
1 small onion, peeled
5 garlic cloves, peeled
1-in (2.5 cm) piece ginger, peeled
3 tbsp (45 ml) water
½ cup (125 ml) soy sauce
3 tbsp (45 ml) honey
2 tbsp (30 ml) Korean cooking rice wine, or mirin
1 tbsp (15 ml) toasted sesame oil
2 lbs (1 kg) flanken-cut beef short ribs (Maui rib cut)
sesame seeds, for garnish
½ head green lettuce, washed, to serve
1 bunch perilla leaves, to serve (optional)
4 garlic cloves, thinly sliced, to serve
2 Korean chili peppers or serrano peppers, thinly sliced, to serve
white short grain rice, cooked, to serve
Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve
Instructions
- Blend pears, onion, 5 whole garlic cloves, ginger and water until smooth. Add soy sauce, honey, cooking wine and sesame oil and blend to combine. Transfer to a container large enough to marinate ribs in.
- Add ribs to marinade and marinate covered in refrigerator for at least 1 hour, preferably overnight.
- Grill ribs on Korean grill over medium-high until fully cooked, about 2 to 3 minutes per side. Cut and garnish with sesame seeds to serve.
- To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of short rib, sliced garlic, chili, rice and some Fermented Bean Sauce.
Drink Pairings
Plant-Based Chocolate Raspberry Tart
You'll be coming back for more with this recipe!Ingredients
Serves 8-10
40 Oreo cookies
5 tbsp (75 ml) plant-based butter*, melted
1 x 14 oz (398 ml) can coconut cream
8 oz (226 g) semi-sweet plant-based chocolate, plus extra for garnish
1 tsp (5 ml) vanilla
⅛ tsp (0.5 ml) salt
2 cups (500 ml) fresh raspberries, for garnish
½ cup (125 ml) hazelnuts, roasted, for garnish
½ cup (125 ml) semi-sweet plant-based chocolate shavings, for garnish (optional)
5 mint leaves, for garnish
Instructions
- Preheat oven to 350 F (175 C). Prepare a 11-in (28 cm) round tart pan by cutting an 11-in (28 cm) round of parchment paper and placing it in bottom of tart pan. Spray sides with cooking spray.
- In a food processor, blend Oreos into crumbs. Slowly add butter while pulsing to form a wet sand-like crumble. Place mixture in centre of prepared pan. Using wet fingers or bottom of a water glass, press mixture down and up sides to form a crust. Bake for 8 to 10 minutes until crisp. Allow to cool completely.
- In a saucepan, warm coconut cream over medium heat, about 4 minutes. Do not allow to come to a boil.
- In a large stainless steel bowl, add chocolate and hot coconut cream. Allow to sit for 2 minutes. Whisk until all chocolate has melted, then whisk in vanilla and salt. Pour chocolate mixture into tart pan and let set in refrigerator for at least 4 hours, preferably overnight.
- Garnish with raspberries, hazelnuts, chocolate shavings and mint leaves.
Drink Pairings
Plant-Based Squash & Mushroom Lasagna
Layered with butternut squash and cremini mushrooms, this plant-based lasagna is sure to satisfy. Consider pairing this recipe with Cono Sur Organic Chardonnay or Viognier Yalumba Y Series.Ingredients
Serves 6
1 small to medium butternut squash, halved (about 2 cups (500 ml) of squash)
1 package (450 g) chopped cremini mushrooms
2 tbsp (30 ml) olive oil
1 small yellow onion, diced
4 garlic cloves, minced
1 cup (250 ml) store-bought tomato pasta sauce
salt and pepper, to taste
1 cup (250 ml) oat milk, plus more if needed
1 cup (250 ml) cashews
5 sprigs thyme, leaves only
½ cup (125 ml) nutritional yeast
1 package egg-free lasagna sheets (no cooking required)
½ cup (125 ml) plant-based Parmesan (optional)
10 basil leaves
Instructions
- Preheat oven to 375 F (190 C). On a lined baking tray, place squash flesh-side down. Bake until fork-tender, about 40 minutes. Remove seeds and discard them. Scoop out squash flesh and set aside to cool.
- In a food processor, add roughly chopped mushrooms and pulse until pieces are small and resemble minced meat.
- In a large skillet, over medium-high, heat olive oil. Add onions and cook for 8 to 10 minutes, or until translucent. Add garlic and minced mushrooms and cook for 5 minutes or until some of the liquid has cooked off from mushrooms. Add tomato sauce and cook for another 5 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a saucepan, over medium-high heat, combine oat milk and cashews. Add thyme and nutritional yeast and cook for 8 minutes. Remove from heat.
- In a blender, add oat milk, cashews and squash and blend on high until smooth béchamel sauce is made. If needed, add a little more oat milk, 1 tbsp (15 ml) at a time, until desired consistency. Season with salt and pepper.
- In a 10 x 8-in (2 L) casserole dish, place a large spoonful of squash béchamel and spread it evenly to cover bottom of dish. Place 3 lasagna sheets across bottom of pan. If they don’t fit perfectly, just break extra ends off to fit. Spread roughly ⅓ of mushroom mixture evenly over noodles. Place 3 more lasagna sheets over top. Layer with ⅓ squash mixture. Continue pattern, alternating squash and mushroom mixture between lasagna sheets until ingredients are used up. This works best if the squash béchamel is the final layer.
- Sprinkle top with plant-based Parmesan. Bake for 45 minutes or until lasagna sheets are fork-tender.
- Garnish with basil and serve.