45+ Quick and Easy Friday Dairy-Free Korean Recipes to Try This Weekend

Fridays are for winding down and indulging in delicious food that sets the tone for the weekend.

If you’re looking for a way to spice up your Friday dinners without compromising on flavor, you’ve come to the right place!

Korean cuisine is known for its bold, savory, and umami-packed dishes, and the best part? Many of these dishes are naturally dairy-free!

Whether you’re following a dairy-free lifestyle or just want to explore new, exciting recipes, Korean cuisine offers a plethora of options that will satisfy your taste buds.

From spicy stir-fries to comforting noodle soups, this collection of over 45 recipes will elevate your Friday night meals.

These recipes are not only full of flavor but also packed with fresh vegetables, tofu, and grains, making them both nutritious and satisfying.

So, get ready to immerse yourself in the vibrant world of Korean cooking!

45+ Quick and Easy Friday Dairy-Free Korean Recipes to Try This Weekend

Embracing a dairy-free diet doesn’t mean sacrificing flavor, especially when you have the rich and diverse world of Korean cuisine at your fingertips.

The 45+ dairy-free Korean recipes in this collection prove that Korean food is as adaptable as it is delicious.

Whether you’re preparing a traditional dish like Bibimbap or trying something new, such as Vegan Kimchi Pancakes, these recipes will give you the perfect excuse to kick off your weekend with vibrant, satisfying meals.

Next time you’re craving something bold and exciting, consider a dairy-free Korean recipe to add a little spice to your Friday night.

Enjoy cooking, and most importantly, enjoy the flavorful journey of Korean cuisine!

Korean Spicy Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae is a comforting Korean dish known for its spicy, savory flavor and silky-smooth tofu. This dairy-free version replaces the typical fish-based stock with vegetable broth, ensuring it remains vegan while still delivering a rich, umami taste. The tofu, combined with a punch of gochujang (Korean chili paste), garlic, and sesame oil, makes for a flavorful stew that’s perfect for a cold Friday evening.

Ingredients:

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 block soft tofu, cut into cubes
• 1 small zucchini, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1 green onion, chopped
• 1 egg (optional, for non-vegan version)
• Salt to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add garlic and onions and sauté until fragrant and softened, about 3-4 minutes.
2. Stir in gochujang and gochugaru, and cook for another 1-2 minutes.
3. Add vegetable broth, soy sauce, and sugar, and bring the mixture to a boil.
4. Once boiling, reduce the heat to simmer and add tofu, zucchini, and mushrooms. Let it cook for 5-7 minutes until the vegetables are tender.
5. Season with salt to taste. If desired, crack an egg into the stew and let it cook for about 2 minutes.
6. Garnish with chopped green onions and serve hot with steamed rice.

This dairy-free Sundubu Jjigae is an ideal choice for a cozy Friday night meal. It balances the richness of tofu with the heat of gochujang and the depth of the vegetable broth, offering a satisfying and aromatic dish. This stew is not only nourishing but also customizable, as you can add any vegetables or proteins you prefer, ensuring it meets your tastes and dietary preferences.

Korean Bibimbap with Tofu

Bibimbap is a classic Korean dish that brings together rice, vegetables, and protein, all topped with a spicy-sweet sauce. This dairy-free variation uses tofu as the main protein, ensuring that it’s suitable for vegans and those avoiding dairy. It’s a vibrant dish with a balance of textures and flavors, making it both delicious and visually appealing.

Ingredients:

• 2 cups cooked white rice (or brown rice)
• 1 tbsp sesame oil
• 1 block firm tofu, drained and cubed
• 1 cup spinach, blanched
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/2 cup mushrooms, sautéed
• 1/4 cup kimchi (optional)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp maple syrup or sugar
• 1 tbsp vegetable oil
• 1 egg (optional)

Instructions:

1. Heat vegetable oil in a pan over medium heat. Add tofu cubes and sauté until golden and crispy on all sides, about 8-10 minutes. Remove from heat and set aside.
2. Prepare your vegetables: blanch the spinach in hot water for 1-2 minutes, then squeeze out the excess water and season with a pinch of salt and a drizzle of sesame oil. Sauté the mushrooms in a bit of sesame oil until softened.
3. In a small bowl, mix gochujang, maple syrup (or sugar), and a bit of soy sauce to create the bibimbap sauce.
4. To assemble, place a serving of rice in a bowl. Arrange the spinach, carrots, cucumber, mushrooms, and tofu on top. If you like, add some kimchi for an extra kick.
5. Drizzle with the bibimbap sauce and sprinkle with sesame seeds.
6. If desired, fry an egg and place it on top as the final touch.

This dairy-free bibimbap offers a burst of flavor with every bite. The crispy tofu provides a hearty base, complemented by fresh vegetables and the spicy-sweet gochujang sauce. Whether you add a fried egg or skip it, this dish is satisfying and customizable, perfect for any dietary preference. It’s a balanced, vibrant, and nutrient-packed dish that makes for an exciting Friday dinner.

Korean Kimchi Pancakes (Kimchi Jeon)

Kimchi Jeon is a savory Korean pancake made with fermented kimchi, flour, and spices. It’s a perfect dairy-free appetizer or side dish to kick off your Friday night. These pancakes are crispy on the outside and soft on the inside, with the fermented tang of kimchi adding a wonderful depth of flavor.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 cup kimchi, chopped
• 2 tbsp kimchi juice
• 1/2 small onion, thinly sliced
• 1 green onion, chopped
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1/4 tsp gochugaru (Korean chili flakes)
• Vegetable oil for frying

Instructions:

1. In a mixing bowl, combine the flour, water, kimchi juice, soy sauce, sugar, black pepper, and gochugaru. Stir until you get a smooth batter.
2. Add the chopped kimchi, onion, and green onion to the batter, mixing well.
3. Heat a large skillet over medium heat and add a thin layer of vegetable oil.
4. Pour the batter into the skillet, forming small pancakes. Cook for about 3-4 minutes on each side, or until they turn golden brown and crispy.
5. Remove from the skillet and drain on paper towels.

Kimchi Jeon is a fantastic dairy-free dish that’s crispy, savory, and full of flavor. The spicy and tangy kick from the kimchi pairs perfectly with the soft, chewy texture of the pancake, making it a delightful starter or snack. Whether served with a dipping sauce or on its own, it’s a great way to enjoy the bold flavors of Korea while keeping it dairy-free. This recipe brings together a combination of textures and flavors that are sure to satisfy any craving.

Korean Vegan Japchae (Stir-fried Glass Noodles)

Japchae is a beloved Korean dish made with chewy glass noodles stir-fried with an array of colorful vegetables. This dairy-free version uses mushrooms, spinach, carrots, and bell peppers to provide a mix of textures, while the soy-based sauce adds a deep umami flavor. Japchae is versatile, easy to prepare, and perfect for a Friday night dinner that’s both satisfying and light.

Ingredients:

• 200g sweet potato glass noodles (dangmyeon)
• 1 tbsp sesame oil
• 1/2 onion, thinly sliced
• 1 small carrot, julienned
• 1 bell pepper, sliced
• 1 cup spinach, blanched
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp maple syrup or sugar
• 1 tbsp rice vinegar
• 1 tbsp garlic, minced
• 1 tbsp sesame seeds
• Salt to taste

Instructions:

1. Cook the glass noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
2. Heat sesame oil in a large pan over medium heat. Add the onion, carrot, bell pepper, and mushrooms. Stir-fry for about 5-7 minutes until the vegetables are tender.
3. In a small bowl, mix soy sauce, maple syrup (or sugar), rice vinegar, and minced garlic to create the sauce.
4. Add the cooked noodles and spinach to the pan with the vegetables. Pour the sauce over the noodles and toss everything together to combine evenly.
5. Cook for another 2-3 minutes until everything is well-coated in the sauce. Garnish with sesame seeds and serve hot.

This dairy-free Japchae is a wonderfully light and flavorful dish, perfect for a satisfying dinner. The glass noodles absorb the savory-sweet sauce while the vegetables provide freshness and crunch. It’s a colorful, nutrient-packed dish that can easily be adapted with your favorite veggies or proteins, making it a versatile and delicious choice for a plant-based meal. Enjoy this dish on a Friday evening for a quick, healthy, and satisfying dinner!

Korean Spicy Braised Potatoes (Gamja Jorim)

Gamja Jorim is a popular Korean side dish made from tender potatoes braised in a savory, slightly sweet sauce made with soy sauce, sesame oil, and gochujang. This dairy-free recipe is packed with flavor and offers a comforting side dish to accompany your Friday meal. The potatoes are soft, flavorful, and perfectly seasoned, making them a perfect addition to any Korean-inspired dinner.

Ingredients:

• 4 medium potatoes, peeled and cut into bite-sized cubes
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp maple syrup or sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 cup water
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add the potato cubes and sauté for about 5 minutes until the potatoes begin to brown slightly.
2. In a small bowl, mix soy sauce, gochujang, maple syrup (or sugar), garlic powder, onion powder, and black pepper.
3. Pour the sauce mixture over the potatoes and stir to coat them evenly. Add water to the pan, then cover and simmer for about 20-25 minutes, stirring occasionally, until the potatoes are soft and the sauce thickens.
4. Once the potatoes are tender and the sauce has reduced, remove from heat. Garnish with sesame seeds and chopped green onions.

Korean Spicy Braised Potatoes (Gamja Jorim) are an easy and delicious dairy-free side dish that packs a punch of flavor. The savory and slightly sweet sauce combined with the soft potatoes creates a comforting and satisfying dish. Whether you serve this alongside rice or as part of a Korean meal spread, it will surely be a hit. This dish is a great way to elevate your Friday dinner with minimal effort and maximum flavor!

Korean Cucumber Kimchi (Oi Kimchi)

Oi Kimchi is a refreshing and slightly spicy Korean version of kimchi made with cucumbers. Unlike the traditional napa cabbage kimchi, this version is light and crunchy, perfect as a side dish to complement any meal. Dairy-free and vegan, Oi Kimchi is quick to prepare and offers the tangy, spicy flavor that kimchi lovers crave.

Ingredients:

• 3 medium cucumbers, sliced into thin rounds
• 1 tbsp salt
• 1 tbsp gochugaru (Korean chili flakes)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 green onion, chopped
• 1 tbsp sesame seeds

Instructions:

1. Place the cucumber slices in a large bowl and sprinkle with salt. Toss to coat and let them sit for about 20 minutes to release excess water. Drain the cucumbers.
2. In a separate bowl, combine gochugaru, garlic, ginger, soy sauce, rice vinegar, sesame oil, and sugar. Stir to form a paste.
3. Add the drained cucumbers to the paste and toss to coat evenly.
4. Garnish with chopped green onions and sesame seeds.
5. Let the kimchi sit for at least 30 minutes in the refrigerator before serving, allowing the flavors to meld together.

Korean Cucumber Kimchi (Oi Kimchi) is a refreshing, dairy-free, and vegan dish that provides a crisp, spicy contrast to richer main courses. The crunchy cucumbers paired with the spicy, tangy marinade make it an ideal side dish for any meal. It’s quick to prepare and requires no fermenting, making it a perfect choice for a simple yet flavorful addition to your Friday dinner table. The umami-packed seasoning combined with the fresh vegetables ensures that each bite is full of depth and satisfaction.

Korean Vegan Tofu Katsu

Korean Vegan Tofu Katsu is a plant-based take on the traditional Japanese katsu, which is typically made with chicken or pork. In this version, tofu is breaded, fried, and served with a deliciously tangy and sweet sauce. This dairy-free dish offers a crispy, satisfying texture on the outside while remaining tender and juicy on the inside, making it a perfect main course for a Friday night.

Ingredients:

• 1 block firm tofu, pressed and sliced into 1-inch thick pieces
• 1/2 cup flour
• 1/2 cup panko breadcrumbs
• 1 tbsp sesame seeds
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup plant-based milk (e.g., almond milk)
• 1 tbsp soy sauce
• Vegetable oil for frying

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp maple syrup or sugar
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 1/2 tsp sesame oil

Instructions:

1. Press the tofu to remove excess moisture, then cut it into 1-inch thick slices.
2. In one shallow bowl, place the flour. In another bowl, combine the panko breadcrumbs, sesame seeds, salt, pepper, garlic powder, and onion powder.
3. Dip each tofu slice into the flour, coating it lightly, then dip it into the plant-based milk mixed with soy sauce, and finally coat it with the breadcrumb mixture.
4. Heat vegetable oil in a large frying pan over medium heat. Fry the tofu pieces for 3-4 minutes on each side until they are golden brown and crispy.
5. While the tofu is frying, whisk together the ingredients for the sauce in a small bowl.
6. Once the tofu katsu is ready, drizzle the sauce over it or serve it on the side.

Korean Vegan Tofu Katsu is a delightful, dairy-free alternative to the traditional katsu, offering the perfect balance of crunch and tenderness. The tofu absorbs the savory soy sauce flavor, while the crispy panko crust adds texture. The tangy-sweet sauce brings the dish together, making it a flavorful and satisfying meal for any plant-based eater. Serve with steamed rice and a side of vegetables for a complete and comforting Friday night dinner.

Korean Vegan Banchan (Side Dishes)

Banchan refers to the variety of small side dishes served alongside a main meal in Korean cuisine. This dairy-free version features an assortment of flavorful sides, such as seasoned spinach, spicy radishes, and pickled cucumbers, that provide a range of textures and flavors. These dishes complement any Korean meal and are ideal for a Friday night spread.

Ingredients:

Seasoned Spinach:

• 2 cups fresh spinach
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp sesame seeds

Spicy Radish (Mu Saengchae):

• 1/2 daikon radish, julienned
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar

Pickled Cucumbers:

• 2 cucumbers, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil

Instructions:

1. Seasoned Spinach: Blanch the spinach in boiling water for about 30 seconds, then drain and rinse under cold water. Squeeze out excess water, then toss with sesame oil, soy sauce, garlic, and sesame seeds. Set aside.
2. Spicy Radish: Toss the julienned radish with gochugaru, soy sauce, rice vinegar, and sugar. Let it sit for about 10-15 minutes for the flavors to meld.
3. Pickled Cucumbers: In a small bowl, combine rice vinegar, soy sauce, sugar, and sesame oil. Toss the cucumber slices in the mixture and refrigerate for at least 15 minutes before serving.

Korean Vegan Banchan is a colorful and flavorful way to enhance any meal, offering a variety of tastes from spicy and tangy to savory and nutty. These dairy-free side dishes are packed with essential nutrients and provide a satisfying complement to any main dish. Whether you’re enjoying these as part of a larger Korean meal or as stand-alone sides, they bring a delicious, well-rounded experience to your Friday dinner table.

Korean Vegan Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a classic Korean stew made with aged kimchi, tofu, and vegetables. This dairy-free version replaces the usual pork or beef with tofu and adds a variety of vegetables, creating a spicy and hearty dish that’s perfect for a comforting Friday night dinner. The tangy and umami flavors of kimchi infuse the broth, making it a flavorful stew that is both warming and satisfying.

Ingredients:

• 1 tbsp sesame oil
• 1 small onion, sliced
• 1 cup kimchi, chopped (preferably aged)
• 1 block firm tofu, cubed
• 2 cups vegetable broth
• 1/2 cup shiitake mushrooms, sliced
• 1/2 zucchini, sliced
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 2 green onions, chopped
• 1 tsp sesame seeds

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the sliced onion and sauté for about 3-4 minutes until softened.
2. Add the kimchi and cook for another 5-7 minutes, allowing it to brown slightly and release its juices.
3. Stir in the gochugaru, gochujang, soy sauce, and vegetable broth. Bring the stew to a boil.
4. Add the tofu, mushrooms, and zucchini, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender and the flavors have melded together.
5. Garnish with chopped green onions and sesame seeds before serving.

Korean Vegan Kimchi Jjigae is the epitome of comfort food—spicy, hearty, and packed with flavor. The tofu absorbs the savory broth, while the kimchi adds a tangy and umami punch that makes this stew incredibly satisfying. This dairy-free dish is perfect for a cozy Friday evening, offering both warmth and depth of flavor that will leave you craving more. Enjoy it with steamed rice or as a standalone dish for a fulfilling meal.

Korean Spicy Stir-Fried Sweet Potatoes (Goobyeo)

Goobyeo, a Korean-style stir-fried sweet potato dish, is a wonderful combination of sweet, savory, and spicy flavors. It’s made with tender sweet potatoes that are sautéed and coated in a spicy sauce, often using gochujang (Korean chili paste) and soy sauce. This dairy-free dish offers a unique twist on sweet potatoes, providing a balance of sweetness from the potatoes and heat from the sauce, perfect for a Friday night side or snack.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into bite-sized cubes
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp maple syrup or sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 2 green onions, chopped
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Instructions:

1. Heat sesame oil in a large frying pan over medium heat. Add the sweet potato cubes and stir-fry for 7-10 minutes, turning occasionally, until the sweet potatoes are slightly tender and golden.
2. In a small bowl, whisk together the soy sauce, gochujang, maple syrup (or sugar), rice vinegar, garlic powder, and black pepper to create the sauce.
3. Pour the sauce over the sweet potatoes and continue cooking for another 5-7 minutes, stirring occasionally, until the sauce thickens and coats the potatoes.
4. Garnish with sesame seeds and chopped green onions before serving.

Korean Spicy Stir-Fried Sweet Potatoes (Goobyeo) are the perfect balance of heat, sweetness, and umami. The spicy gochujang sauce complements the natural sweetness of the potatoes, while the sesame oil and sesame seeds add a nutty richness. This dairy-free dish can be served as a side or enjoyed as a light dinner, making it a fantastic choice for a Friday night meal that’s both comforting and flavorful.

Korean Vegan Bibimbap (Mixed Rice Bowl)

Bibimbap is a classic Korean dish that combines rice with an array of vegetables, pickles, and a spicy-sweet sauce. This vegan and dairy-free version features a variety of sautéed vegetables like spinach, mushrooms, carrots, and zucchini, topped with a fried egg (optional) and gochujang sauce. It’s an easy, customizable dish that’s perfect for a quick yet satisfying dinner.

Ingredients:

• 2 cups cooked rice (preferably short-grain rice)
• 1/2 cup spinach, blanched
• 1/2 cup mushrooms, sliced
• 1/2 cup zucchini, julienned
• 1/2 cup carrots, julienned
• 1/2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp rice vinegar
• 1 tsp maple syrup or sugar
• 1 tbsp sesame seeds
• 1 green onion, chopped
• 1 egg (optional, for topping)

Instructions:

1. Cook the rice according to package instructions and set aside.
2. Heat sesame oil in a pan over medium heat. Sauté the mushrooms, zucchini, and carrots separately until they are tender, about 3-4 minutes each. Set aside.
3. To make the sauce, combine gochujang, soy sauce, rice vinegar, and maple syrup (or sugar) in a small bowl.
4. To assemble, place a scoop of rice in a bowl. Arrange the sautéed vegetables on top of the rice. If using, fry an egg and place it on top.
5. Drizzle the gochujang sauce over the vegetables and rice. Garnish with sesame seeds and chopped green onions.

Korean Vegan Bibimbap is a vibrant and customizable dish that’s both hearty and healthy. The mix of sautéed vegetables, topped with a spicy-sweet sauce, brings a balance of flavors that are deliciously satisfying. The optional fried egg adds richness, but the dish remains fully vegan without it. It’s a perfect Friday night dinner that offers variety, nutrition, and bold flavors all in one bowl.

Korean Vegan Gimbap (Korean Sushi Rolls)

Gimbap, often referred to as Korean sushi, is a popular dish consisting of rice, vegetables, and sometimes pickled radish, all rolled up in seaweed. This dairy-free, vegan version features a colorful mix of ingredients such as carrots, spinach, cucumber, and pickled radish. It’s a fun and interactive dish that can be made ahead of time and is perfect for a Friday night meal or picnic.

Ingredients:

• 2 cups cooked short-grain rice
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 4 sheets of nori (seaweed)
• 1/2 cucumber, julienned
• 1 small carrot, julienned
• 1/2 cup spinach, blanched and squeezed dry
• 4 strips pickled radish (danmuji)
• 1 tbsp sesame oil
• Sesame seeds (for garnish)

Instructions:

1. Combine the cooked rice, rice vinegar, sugar, and salt in a bowl. Stir well to season the rice and set aside to cool.
2. Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top.
3. Arrange the cucumber, carrot, spinach, and pickled radish along the bottom of the rice.
4. Roll the sushi tightly from the bottom up, using the sushi mat to help with the rolling process. Seal the edge with a little water.
5. Using a sharp knife, slice the roll into bite-sized pieces. Brush the rolls with sesame oil and sprinkle with sesame seeds.

Korean Vegan Gimbap is a delicious and portable meal that’s both satisfying and light. Filled with fresh vegetables and seasoned rice, it’s the perfect way to enjoy the flavors of Korean cuisine without any dairy. These rolls are versatile and can be filled with a variety of ingredients to suit your preferences. Whether served as a quick dinner or part of a larger meal, Gimbap is a delightful choice for a Friday night treat that is both fun to make and eat!

Korean Vegan Jajangmyeon (Black Bean Paste Noodles)

Jajangmyeon is a popular Korean comfort food, typically made with a savory black bean paste sauce, vegetables, and noodles. In this vegan version, the dish is made without any animal-based ingredients, yet it remains rich and flavorful. The black bean paste (chunjang) provides a deep umami flavor, while the noodles and vegetables make the dish hearty and satisfying. This is a perfect choice for a Friday dinner when you crave something comforting and indulgent.

Ingredients:

• 4 servings of wheat noodles (jajangmyeon noodles or any thick noodles)
• 1 tbsp vegetable oil
• 1 onion, diced
• 1 zucchini, diced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup cabbage, chopped
• 1 tbsp gochujang (Korean chili paste)
• 3 tbsp chunjang (Korean black bean paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• Sesame oil for drizzling
• Cucumber slices for garnish (optional)

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.
2. Heat vegetable oil in a large skillet over medium heat. Add the diced onion, zucchini, shiitake mushrooms, and cabbage. Sauté for about 5-7 minutes, until the vegetables are tender.
3. Stir in gochujang, chunjang, soy sauce, and sugar, cooking for an additional 2 minutes.
4. Pour in the vegetable broth and bring to a simmer. Stir in the cornstarch mixture to thicken the sauce. Simmer for another 3-5 minutes.
5. Place the cooked noodles in bowls and pour the sauce with vegetables over the top. Drizzle with sesame oil and garnish with cucumber slices if desired.

Korean Vegan Jajangmyeon is the ultimate comfort food, with its rich, savory, and slightly sweet black bean sauce paired with tender vegetables and hearty noodles. The dish offers a satisfying balance of flavors and textures, making it a great way to unwind at the end of the week. This vegan version of jajangmyeon is a fulfilling, flavorful alternative to the traditional recipe, perfect for a Friday night dinner that’s both indulgent and plant-based.

Korean Spicy Tofu Stir-Fry (Dubu Jorim)

Dubu Jorim is a Korean dish made with tofu simmered in a savory, spicy sauce. The tofu absorbs all the flavors of the sauce, resulting in a dish that’s both tender and flavorful. This dairy-free version is quick to make, requiring only a few simple ingredients, including soy sauce, sesame oil, and gochujang. It’s the perfect balance of spicy, salty, and slightly sweet, and pairs wonderfully with steamed rice, making it an ideal dish for a Friday night dinner.

Ingredients:

• 1 block firm tofu, pressed and cut into 1-inch cubes
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp maple syrup or sugar
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 cup water
• 1 tbsp sesame seeds
• 2 green onions, chopped for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add the cubed tofu and cook for about 5-7 minutes, turning occasionally, until the tofu is lightly golden on all sides.
2. In a small bowl, whisk together soy sauce, gochujang, maple syrup (or sugar), sesame oil, garlic powder, ginger powder, and water.
3. Pour the sauce over the tofu and stir to coat evenly. Let the tofu simmer in the sauce for about 5-7 minutes, allowing it to absorb the flavors and the sauce to thicken slightly.
4. Garnish with sesame seeds and chopped green onions before serving.

Korean Spicy Tofu Stir-Fry (Dubu Jorim) is a quick, flavorful, and satisfying dish that’s perfect for a dairy-free Friday night meal. The tofu is tender on the inside and crispy on the outside, absorbing the rich, spicy sauce. With its combination of spicy gochujang, salty soy sauce, and the sweetness of maple syrup, this dish is a delightful, well-rounded meal that pairs perfectly with a bowl of rice or vegetables.

Korean Vegan Kimchi Pancakes (Kimchi Jeon)

Kimchi Jeon, or Korean Kimchi Pancakes, are a popular dish in Korean cuisine, often enjoyed as a snack or side dish. These pancakes are crispy on the outside with a soft, savory filling inside. Made with kimchi, this vegan version skips the usual eggs and dairy but still retains all the bold flavors. The tangy and spicy kimchi gives the pancakes a unique flavor, while the batter becomes crispy when pan-fried, making them a great dish for a Friday night dinner or appetizer.

Ingredients:

• 1 cup kimchi, chopped
• 1 cup all-purpose flour
• 1/4 cup water (or more as needed)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp gochugaru (Korean chili flakes) (optional for extra spice)
• 2 tbsp green onions, chopped
• Vegetable oil for frying

Instructions:

1. In a bowl, combine the chopped kimchi, flour, water, soy sauce, sesame oil, gochugaru (optional), and green onions. Stir until the mixture forms a thick, pancake-like batter.
2. Heat a little vegetable oil in a non-stick pan over medium heat.
3. Pour the batter into the pan, spreading it out into a thin layer. Cook for about 3-4 minutes on each side, until golden brown and crispy.
4. Remove from the pan and cut into wedges. Serve with a soy-based dipping sauce or simply enjoy as-is.

Korean Vegan Kimchi Pancakes (Kimchi Jeon) are crispy, savory, and packed with the bold flavors of kimchi. These pancakes make an excellent dairy-free Friday night treat, whether enjoyed as a snack, appetizer, or part of a larger meal. The perfect combination of crunch, spice, and tanginess makes them a comforting, satisfying dish that’s sure to please everyone at the table. Enjoy these kimchi pancakes with a dipping sauce or a side of rice for a delicious meal!

Note: More recipes are coming soon!