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Recipes with dried kelp

3 recipes that use dried kelp, with photos, step-by-step instructions and cook times. The quickest, Tteokbokki, takes 25 minutes. It is most often cooked with garlic, gochugaru and onion.

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Tteokbokki

Tteokbokki (떡볶이) is Korea's best-loved street snack: chewy cylinders of rice cake simmered in a thick, glossy, sweet and spicy red sauce. It became a classic in Seoul, where it is sold from street stalls and snack bars in every neighbourhood. Street versions use anchovy stock and fish cakes; this vegan version uses a quick kelp and shiitake stock with cabbage and spring onions, and has all the same punch. Eat it hot, while the rice cakes are soft and stretchy. Chef's tip: keep stirring and scrape the bottom; the rice cakes release starch that thickens the sauce but also catches. The sauce is right when it clings to the spoon in a glossy coat.

25 minSnacks & StartersVeganSpicy
by KrazyBadal 1 views

Doenjang jjigae

Doenjang jjigae (된장찌개) is the stew Korean families all over the country eat most often: a bubbling pot of fermented soybean paste broth with tofu, potato, courgette, mushrooms and chilli, served with rice and banchan. Doenjang is deeper and funkier than Japanese miso, and it gives the broth a rich, earthy savouriness. It is usually made with anchovy stock; here a quick kelp and shiitake stock does the same job, so the stew is vegan. Serve it in the pot it was cooked in, still bubbling. Chef's tip: add the doenjang early and let it simmer. Its earthy depth comes out with a few minutes of bubbling, and it is better a little thick and salty than thin, as it is eaten with plenty of rice.

25 minSoupsVegan
by KrazyBadal 0 views

Baechu kimchi

Baechu kimchi (배추김치) is the napa cabbage kimchi served at almost every Korean meal, from Seoul to Jeju. Salted cabbage quarters are rubbed leaf by leaf with a red paste of chilli flakes, garlic, ginger, radish and spring onion, then left to ferment until sour, fizzy and deeply savoury. Most recipes use fish sauce and salted shrimp; this one gets its depth from kelp stock and tamari, so it is vegetarian and gluten free. Eat it fresh after a day or two, or let it sour for a few weeks for kimchi fried rice, stews and pancakes. Salting takes about 2 hours, then allow 1–2 days for fermenting. Chef's tip: the salting is everything. Under-salted cabbage goes mushy and spoils; over-salted kimchi is harsh. Test a thick white stem: when it bends without snapping, rinse.

150 minBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

Goes well with dried kelp