Clockwise from the top: lettuce, kimchee (fermented cabbage), sukju namul (bean sprout salad), seasoned soy bean paste, maple-glazed tofu, marinated shiitake
My grocery store carries kimchee in the produce section alongside tofu and spring roll wrappers. If you can’t find kimchee, you could maybe add some hot peppers or something else spicy with a bit of crunch. I got the recipe for the sukju namul here at Maangchi, a great Korean food blog. I used Japanese cucumbers from my garden and bean sprouts that I grew in my kitchen! The seasoned soy bean paste is a Korean brand I found in the Asian section of my grocery store. The recipe for Maple-Glazed Tofu can be found at Fried Dandelions, a vegan food blog with a lot of great recipes. The recipe for the marinated mushrooms is below. This is really a simple dinner to make — each element only takes 5 to 10 minutes to make and can all be made in advance. I made extra of everything so I could take it to work for lunch tomorrow and Wednesday.
marinated shiitake mushrooms
- 7 to 8 fresh shiitake mushrooms
- 2/3 cup water
- 1 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine for cooking)
- 1 tbsp sugar
Clean the shiitake and cut them into 1/4-inch strips. Put all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer for 5 to 10 minutes until most of the liquid is gone. Remove from heat and set aside to cool. (If using dried shiitake, rehydrate them in 2 cups of hot water (enough water to cover) for at least an hour. Reserve the soaking liquid and use 2/3 cup of it in place of the water).