It’s been almost one month since I wrote my last post for the Vegan MoFo. In this period I ate a lot of raw vegetables and I fell in love with kimchi. Again.
Kimchi is the most important dish in Korean cuisine and it’s basically made with fermented vegetables. The most popular is the one I used for this recipe, made with napa cabbage. As all the fermented vegetables it is very healthy and rich in vitamins. I used it in many dishes, to fill Korean dumplings (mandu) and into soups. In other words, I’m eating kimchi almost every day and I’ll make it by myself soon. I just need to find the time because the procedure requires an entire day of work.
If you want to buy it read carefully the list of the ingredients because it’s mostly made with anchovies and shrimp paste, but it is not hard to find out a vegan kimchi in the Asian supermarket.
October has been a very busy month and the next days are going to be even busier. On the 7th of November I’m going to cook two vegan dishes for the cooking battle in Restaurante Alfandega.
If you are in Lisbon just drop by, you can write me in private for more information or visit the restaurant facebook page.
Last but not the least, I’m working ton a gastronomic project with two friends of mine. I’ll tell you some news in the next posts, so… fingers crossed!
For the kimchi wild rice
2 cups boiled wild rice
1 1/2 cup kimchi well squeezed
5 Shiitake mushrooms
1 clove garlic grated
1 cm ginger grated
1 tbsp sesame oil
3 tbsp extra-virgin olive oil
1/3 cup Shiitake mushrooms liquid
1 cup kimchi liquid
For the tofu
3 slices of soft tofu
1 tbsp extra-virgin olive oil
For the lotus root
6 slices of lotus root
vegetable oil for deep frying
For the decoration
1/2 tbsp white sesame seeds toasted
1/2 tbsp black sesame seeds toasted
1 green chili pepper sliced
4 tbsp spring onion chopped
If you’re not using leftover boiled rice start by washing the rice carefully. Bring a pan of water to a boil, add the wild rice and cook according to pack directions. The rice I usually eat takes 20 minutes to be ready. When it is al dente drain it with a colander. Rinse with cold water in order to stop the cooking and set aside.
For the lotus root heat a pot of vegetable oil and slice the root in 3 mm thick. When the oil reaches 320 degrees add the lotus slices and deep fry for 3-4 minutes, until golden coloured. Remove the slices with a spatula, drain on paper towels and set aside.
For the tofu cut soft tofu into 1 cm slices and drain carefully on paper towels. When totally drained cut the tofu slices into triangles. Heat 1 tbsp extra-virgin olive oil in a pan and gently fry the tofu slices for 4-5 minutes each side. Remove from the pan and set aside.
For the kimchi rice soak Shiitake mushrooms in hot water for about 30 minutes.
Squeeze the kimchi very carefully with the hands and save the liquid. Cut kimchi into irregular pieces.
Squeeze Shiitake mushrooms, save the liquid and cut into thin slices.
Heat sesame and extra-virgin olive oil in a wok. Add garlic and ginger grated and gently sizzle for a couple of minutes on a medium heat. Add boiled wild rice, Shiitake mushrooms and turn high the heat. Stir well for about 5 minutes to combine. Pour Shiitake mushrooms and kimchi liquid and constantly stir until all the liquids are evaporated. Remove the wok from the heat.
Serve the rice with the tofu triangles and garnish with the lotus root slices. Sprinkle toasted white and black sesame seeds, green chili pepper slices and chopped spring onions.