| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 317 | 8g | 1g | 41g |
| sugars | fibre | protein | salt |
| 20g | 6g | 20g | 4.2g |
Why I Love South Korean Vegan Jangjorim
I always have a special place in my heart for dishes that combine elements from numerous cultures, and the Vegan Jangjorim is one such masterpiece. The blend of rich, earthy flavors that shine through in this dish is a tribute to the wonders of fusion cuisine, a testament to the boundless creativity one can express through cooking.
Stepping into New Culinary Territories
My love for Afro-Southern fusion, sparked by my Nigerian roots and nurtured in the wonderful culinary landscape of Atlanta, often sees me dabbling in unique recipes that intertwine different cuisines. Taking inspiration from Jamie Oliver, the Vegan Jangjorim integrates flavors from South Korea with some of the nutritional staples I’ve grown to love.
It’s a sumptuous, heart-warming dish reminiscent of traditional Nigerian stews, but with a distinct Asian twist. Picture the rich umami of shiitake mushrooms, bold spice of red and green chili peppers, plus the sweet undertones of brown sugar – it’s a symphony of flavors bound to tease and please your palate.
Perfect Company to Other Dishes
The Vegan Jangjorim holds its own remarkably well, making a flavorful, protein-packed addition to a bowl of steamy jasmine rice. But pair it with some Korean side dishes like Kimchi and you have yourself a feast. Besides its stand-alone charm, what makes the Vegan Jangjorim a star in my kitchen is its versatility – you can enjoy it as is, or mix it into a comforting bowl of noodles for a complete meal.
The lawyer in me appreciates method, but the culinary enthusiast in me cherishes flexibility. And this dish has plenty of both. It’s a beautiful canvas that allows you to tailor to your own taste, just like a well-drafted legal argument.
Whether you’re experimenting with vegan cooking, looking for an exciting new recipe to try or simply wanting to embark on a gastronomic adventure, this Vegan Jangjorim is surely a delightful introduction to the beauty of fusion cuisine and a promising journey to flavor town.
What You’ll Need
- 2 cups Dried soy chunks
- 4 cups Water
- 1 cup Soy sauce
- 1/2 cup Brown sugar
- 3 Garlic cloves, crushed
- 2 Bay leaves
- 1 Tablespoon Sesame oil
- 1 teaspoon Black pepper
- 1 small Size kombu kelp
- 3 cups Water for boiling soy chunks
- 6 Shiitake mushrooms
- 1 Fresh red chili pepper, chopped
- 1 Fresh green chili pepper, chopped
- 1 Tablespoon Toasted sesame seeds
Method
Step One
Begin by boiling 3 cups of water in a pot. Once it’s boiling, add the dried soy chunks. Allow the chunks to boil for about 10 minutes until they become soft and triple in size. Drain the water and rinse the chunks under cold water. Squeeze out any excess water and set the chunks aside.
Step Two
In a pan, combine 1 cup of soy sauce, 1/2 cup of brown sugar, crushed garlic cloves, bay leaves, 4 cups of water, and kombu kelp. Bring this mixture to a boil. Once it starts boiling, reduce the heat and let it simmer for about 15 minutes.
Step Three
Add the rehydrated soy chunks and shiitake mushrooms into the pan. Let the mixture simmer for another 30 minutes, with the lid slightly open to allow the sauce to reduce a bit. During this time, the flavor will seep into the chunks and mushrooms.
Step Four
Remove the kombu kelp and bay leaves from the pan. Then, add the chopped red and green chili peppers into the pan. Allow the dish to simmer for another 10 minutes for the peppers to soften and the flavors to blend. Season with 1 tablespoon of sesame oil and 1 teaspoon of black pepper.
Step Five
Garnish your Vegan Jangjorim with a tablespoon of toasted sesame seeds before serving. Enjoy this dish on its own or accompanied with rice.
