Korean vegetables recipes
6 Korean vegetables recipes, each written for this site and each saying what its method turns on.
- Beondegi, sourced from South Korea. Silkworm pupae simmered in their own broth until it has almost gone, and never fried.
- Bibim Guksu, sourced from South Korea. Cold noodles in a thick sauce with no broth at all, dressed only when everything else is on the table. Egg.
- Bibimbap, sourced from South Korea. A rice bowl whose every vegetable is cooked and seasoned separately, arranged in sections and mixed only at the table. Egg, vegetarian.
- Dolsot Bibimbap, sourced from South Korea. Bibimbap in a stone bowl heated empty until it smokes, so the rice pressed against it forms a crust you scrape up as you eat. Egg, vegetarian.
- Japchae, sourced from South Korea. Sweet potato starch noodles dressed in soy and sesame while still hot, with every vegetable cooked separately and folded in cold. vegan.
- Pajeon, sourced from South Korea. A thin batter poured over whole spring onions in a pan hotter and shallower-filled than feels right, so the edges go lacy and crisp. Egg, vegetarian.
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