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).
Japchae is a Korean noodle dish that you can make as simple or as complicated as you want. I chose to go simple last night and used shiitake mushrooms, scallions, and bean sprouts as my accompaniment to the bean threads. Bean threads are also known as Chinese vermicelli, glass noodles, cellophane noodles, crystal noodles and more. They are sold in a dry form and then boiled to reconstitute them to use in stir fries, soups, or spring rolls. When cooked, they become almost clear, glass-like. They don’t have any taste on their own, but they absorb the flavors of the other ingredients. Continue reading →
Today’s lunch was one of those happy, unplanned meals. I was fully prepared to make a salad with beans or wheat berries or something along those lines this afternoon. I stopped at the grocery store on my way home to pick up a few staples for my VB6 pantry (see my previous post). I wanted to grab a few mushrooms in the produce section and discovered that they had fresh shiitake today. I have been looking for dried ones for a while because I’m out, and I have a few Japanese dishes I want to make that call for shiitake. I was quite happy to find the fresh ones since Asian produce is pretty sparse in this area. I also picked up some bean sprouts and tofu. Continue reading →