BM# 44: A-Z Cooking Series — Around the World in 30 days
Country: K for Korea
Dish: Korean Miso Soup & Joomuk Bap
We are staying in Asia and visiting Korea today. I knew from day 1 that I would be doing Korea for K, since I live in a town that has a very high Korean population. We have a Korean grocery store in town and most of the stores have signs in Korean.
I hardly cook Korean food at home even though I have full access to all the Korean veggies, spices and other ingredients. I don’t have much knowledge of Korean cuisine and I thought this is a good opportunity to give some Korean dishes a try.
I was under the impression that all of the Korean dishes have meat in them. But there are a lot of Korean dishes that are actually vegan. Buddhist temple food is completely vegetarian and/ or vegan. I found an amazing Vegan Korean blog called Vegan 8 Korean and they have some awesome Korean dishes. I have tried a few Korean dishes already, check those out here.
I made Korean Miso Soup that uses Korean Miso paste called Doenjang. But a good substitute would be red or brown miso paste. I found quite a few recipes that used anchovies and fish sauce, but I skipped them and used some vegetarian options instead. Most of the ingredients were bought specially for this recipe.
I wasn’t really sure how this dish will be received by the family, so I made only a small quantity. I gave a spoonful to my daughter and she slurped it up. But my son turned his nose up when he tasted. So my daughter and I relished this for dinner. I also made Korean style Rice & veggie balls called Joomuk Bap (Fist Rice) to go along with the soup.
Recipe adapted from here.
Korean Miso Soup
- 3 cups Vegetable Stock
- 2 Kelp - pieces
- ¼ Onion onion of - a small
- 2 cloves Garlic - crushed
- ½ Cucumber of a small
- ½ cup Tofu - chopped
- 1 cup Bok Choy Spinach / - chopped
- 2 , 1 Scallions " - cut into pieces
- 1 tbsp Miso Doenjang paste/
- to taste Salt Pepper &
- In a medium sauce pot, combine stock, kelp, onion, garlic, cucumber and 1 cup of water. Bring the mixture to a boil and simmer for 5~6 minutes.
- Add the chopped bok choy/ spinach and scallions. Cook for another 2~3 minutes.
- Take the miso in a small bowl and add 2~3tbsp of the boiling stock. Mix well to combine thoroughly.
- Add the miso paste to the boiling soup. Mix well to combine, season with salt and pepper. Turn off the heat and serve hot with Joomuk Bap (Fist Balls).