We had a lot of daikon, and I suddenly had a craving for this dish. We tried Maangchi’s recipe: https://www.maangchi.com/recipe/maeuntang We followed Maangchi’s guidance to use fresh whole fish. We found two beautiful red snapper, which the fish monger graciously cut into 2-inch pieces (and we kept the head and tail). Our modifications: first, for…… Continue reading Korean spicy fish and radish stew (maeuntang)
Tag: soups and stews
Vegetarian Korean spicy beef-style soup (yuk gae jang)
I love traditional yuk gae jang, which relies heavily on beef, and searched for a plant-based version that would still taste authentic. We tried this recipe by Chef Seonkyoung Longest: https://seonkyounglongest.com/vegan-yukgaejang/ This soup tasted remarkably similar in flavor to genuine yuk gae jang. We followed the broth recipe instructions exactly, but we tweaked other parts… Continue reading Vegetarian Korean spicy beef-style soup (yuk gae jang)
Vietnamese daikon, tofu, and chayote soup (canh bau)
We had daikon, firm tofu, and chayote squash on hand, so we tried this plant-forward recipe: https://web.archive.org/web/20240521065002/https://viceatsworld.com/vietnamese-canh-bau-opo-squash-soup/. Its flavors are surprisingly complex and delicious, and the soup comes together very quickly. It makes a great weeknight meal. Our modifications: first, we often use chayote squash in lieu of opo squash (aka bottle gourd). They are… Continue reading Vietnamese daikon, tofu, and chayote soup (canh bau)
Simple broth for frozen dumplings
This post is more of a shortcut method than an actual recipe. We made a simple lunch from frozen dumplings (purchased from a local dumpling shop). For the broth, we combined 6 cups water, about 1 Tbsp Better Than Bouillon chicken flavor, 1 Tbsp yondu seasoning (Korean vegetarian liquid seasoning), and 1 Tbsp Korean soup…… Continue reading Simple broth for frozen dumplings
Indian dal with beet greens
We had a few bunches of fresh beet greens leftover from making a beet (root) recipe for Thanksgiving. We decided to try this recipe: https://www.spiceupthecurry.com/beet-greens-dal/ For the moong dal, we used 1/2 cup split yellow peas. We found this recipe decent, but not outstanding. The beet greens involved multiple rinses of water to flush out… Continue reading Indian dal with beet greens
Swiss chard and chickpea minestrone soup
We had a craving for a plant-forward soup with Swiss chard, and we tried this recipe: https://cooking.nytimes.com/recipes/1013539-swiss-chard-and-chickpea-minestrone?smid=ck-recipe-iOS-share The parmesan rind is essential. For the 1/2 cup of soup pasta, we used ditalini. Our minor modifications: first, we did not de-stem the chard; we love its crunchy texture and tartness. Instead, we used slightly more than… Continue reading Swiss chard and chickpea minestrone soup
Persian eggplant and split yellow pea stew (khoresh bademjan)
We were searching for a plant-forward version of one of our favorite Persian stews, khoresh gheymeh (beef and split yellow pea stew), and we tried this vegetarian dish: https://persianmama.com/vegetarian-khoresh-bademjan/. First, we couldn't find Italian or Japanese eggplant, so we used two medium globe eggplants. We followed the author's instructions on baking eggplant: https://persianmama.com/baked-eggplant/ We peeled… Continue reading Persian eggplant and split yellow pea stew (khoresh bademjan)
Mushroom, okra and bean gumbo
We were searching for a plant-forward gumbo, so we tried this recipe: https://www.cilantroandcitronella.com/vegan-gumbo/ Our modifications: first, for the vegetables we used 8 oz cremini mushrooms (slightly more than 10 mushrooms) and 2 cups frozen chopped okra. We briefly sauteed the mushrooms (for 3 mins) before adding the crushed tomato (we used a 15 oz can),… Continue reading Mushroom, okra and bean gumbo
Korean spicy shiitake mushroom and daikon soup
This is a plant-forward riff on a Korean spicy beef and daikon soup that had been a family favorite. You will need two pots for this recipe: one for the mushroom-kombu stock, and another for the soup. First, in a medium soup pot, heat 10 cups of water with 10 dried shiitake mushrooms and an… Continue reading Korean spicy shiitake mushroom and daikon soup
Eggplant ravaiya (Gujarati stuffed baby eggplant)
We love eggplant. When we happened upon baby, teardrop-shaped eggplant this weekend, we decided to try this recipe: https://cooking.nytimes.com/recipes/1018887-eggplant-ravaiya?smid=ck-recipe-iOS-share Our modifications: first, in order to fit the eggplant in a single layer in our 12.75" nonstick saute pan, we reduced the number of eggplant to six from eight. (We recommend testing the fit of these… Continue reading Eggplant ravaiya (Gujarati stuffed baby eggplant)
