40+ Tasty Saturday Dairy-Free Korean Recipes to Satisfy Your Cravings

Korean cuisine is known for its bold flavors, vibrant colors, and creative use of ingredients, making it a perfect choice for those looking for exciting and satisfying meals.

However, if you’re following a dairy-free diet, you might find yourself struggling to adapt traditional Korean dishes.

Fear not! We’ve got you covered with a collection of over 40 dairy-free Korean recipes that will allow you to indulge in your favorite dishes without sacrificing flavor or authenticity.

Whether you’re craving spicy kimchi jjigae, savory japchae, or crispy vegan jeon, this roundup of dairy-free recipes will provide you with everything you need for a delicious Saturday meal.

Not only will these recipes satisfy your taste buds, but they’re also packed with plant-based ingredients that are both nutritious and filling.

Get ready to explore a variety of hearty stews, stir-fries, pancakes, and more – all without a trace of dairy!

40+ Tasty Saturday Dairy-Free Korean Recipes to Satisfy Your Cravings

With so many mouth-watering dairy-free Korean recipes to choose from, you’ll never run out of exciting meal options.

These dishes bring the rich, savory, and spicy flavors of Korean cuisine into your kitchen, allowing you to enjoy the best of both worlds: bold tastes and a healthy, dairy-free lifestyle.

Whether you’re cooking for yourself, your family, or hosting a gathering, these recipes will not only impress but also ensure that everyone can enjoy the meal without any concerns about dairy.

So, roll up your sleeves, gather your ingredients, and start cooking your way through these delicious dishes this Saturday!

Spicy Gochujang Sweet Potato Stew

This Spicy Gochujang Sweet Potato Stew is a hearty and comforting dish perfect for a lazy Saturday. Packed with the umami flavors of gochujang and a medley of fresh vegetables, it is both satisfying and completely dairy-free. Sweet potatoes lend a subtle sweetness that balances the heat, making it an excellent option for a cozy family meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup zucchini, sliced
• 1 cup shiitake mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 4 cups vegetable broth
• 1 tsp grated ginger
• 1 tsp sugar (optional, for added sweetness)
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant, about 2-3 minutes.
2. Add the sweet potatoes and mushrooms, stirring for 3 minutes.
3. Mix in the gochujang and soy sauce, ensuring the vegetables are evenly coated.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes, or until the sweet potatoes are tender.
5. Add zucchini slices and cook for an additional 5 minutes.
6. Serve hot, garnished with green onions and sesame seeds.

This stew is a delightful blend of spice, sweetness, and heartiness, making it ideal for a chilly weekend. It pairs wonderfully with steamed rice or a slice of crusty bread. Best of all, it’s simple to prepare and will leave you feeling warm and satisfied.

Bibimbap-Inspired Veggie Bowl with Sesame Dressing

Bibimbap is a beloved Korean classic, and this dairy-free version is a quick and nutritious option for your Saturday meal. Packed with fresh veggies, crispy tofu, and an irresistible sesame dressing, this dish is vibrant, customizable, and fun to prepare.

Ingredients:

• 2 cups cooked rice (white or brown)
• 1 cup spinach, blanched
• 1 carrot, julienned
• 1 cup bean sprouts, blanched
• 1 zucchini, julienned
• 1 cup shiitake mushrooms, sliced
• 1 block of firm tofu, cubed and pan-fried
• 2 tbsp sesame oil
• 2 tbsp soy sauce (or tamari)
• 1 tbsp gochujang (optional, for spice)
• 1 tbsp sesame seeds
• 1 garlic clove, minced

Sesame Dressing:

• 2 tbsp tahini or sesame paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp grated ginger
• Water to thin (if needed)

Instructions:

1. Prepare the vegetables: blanch spinach and bean sprouts, and sauté zucchini and mushrooms with a dash of sesame oil and soy sauce.
2. Pan-fry tofu until golden and crispy.
3. Arrange rice in a bowl. Neatly place each vegetable, tofu, and gochujang on top.
4. Whisk all sesame dressing ingredients until smooth. Drizzle over the bowl.
5. Sprinkle with sesame seeds before serving.

This Bibimbap-Inspired Veggie Bowl is as pleasing to the eyes as it is to the palate. It’s a versatile dish that lets you use whatever vegetables you have on hand, ensuring minimal food waste. The sesame dressing adds a rich, nutty flavor that ties everything together beautifully.

Dairy-Free Kimchi Pancakes (Kimchi Jeon)

Crispy, tangy, and savory, these Dairy-Free Kimchi Pancakes are a fun and easy recipe that can serve as a snack, appetizer, or main dish. The fermented goodness of kimchi shines through in every bite, complemented by a crispy golden exterior. Perfect for sharing with friends and family on a relaxed Saturday.

Ingredients:

• 1 cup kimchi, chopped
• 1/2 cup kimchi juice
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1/4 cup rice flour (for extra crispiness)
• 1/2 cup water
• 1 green onion, chopped
• 1 tsp gochugaru (Korean chili flakes, optional)
• 2 tbsp neutral oil for frying

Dipping Sauce:

• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp gochugaru (optional)

Instructions:

1. In a large bowl, combine flour, rice flour, kimchi juice, and water to create a batter. Mix until smooth.
2. Fold in the chopped kimchi, green onion, and gochugaru.
3. Heat oil in a non-stick skillet over medium heat. Pour a ladleful of batter and spread evenly.
4. Fry for 3-4 minutes on each side until golden and crispy.
5. Mix all dipping sauce ingredients in a small bowl. Serve pancakes warm with the sauce on the side.

Kimchi Pancakes are a flavor-packed treat that’s both easy and satisfying to make. Their crispy texture and spicy, tangy flavor make them irresistible. Pair them with the dipping sauce for an added kick, and enjoy a dish that brings a taste of Korea to your home.

Tofu Kimchi Stir-Fry

This Tofu Kimchi Stir-Fry is a flavorful and protein-packed dish that combines the spicy, tangy kick of kimchi with the mild richness of tofu. It’s a great Saturday meal that’s quick, simple, and utterly satisfying. The combination of textures from the crispy tofu and soft kimchi makes this dish both comforting and refreshing.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup kimchi, chopped
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 2 garlic cloves, minced
• 2 tbsp sesame oil
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tbsp gochujang (optional for extra spice)
• 1 tsp sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat sesame oil in a pan over medium heat. Add tofu cubes and cook until crispy on all sides, about 5-7 minutes.
3. Remove tofu and set aside. In the same pan, sauté garlic, onion, and bell pepper for about 3 minutes until fragrant and tender.
4. Add kimchi, soy sauce, rice vinegar, and gochujang to the pan, and cook for another 2 minutes.
5. Return the crispy tofu to the pan and toss everything together.
6. Serve the stir-fry garnished with sesame seeds and green onions.

This Tofu Kimchi Stir-Fry is perfect for anyone craving bold flavors and a quick meal. The savory tofu and spicy kimchi create a satisfying balance of flavors, while the sesame oil adds a nutty richness. It’s a simple yet impactful dish that’s both comforting and healthy.

Korean-Style Spicy Grilled Eggplant (Gaji Gui)

Korean-Style Spicy Grilled Eggplant is a smoky, spicy dish that is a great addition to your Saturday dinner table. The eggplant absorbs the rich, spicy marinade, resulting in a flavorful, tender texture. It’s a lighter yet satisfying option that can be served on its own or as a side to your main course.

Ingredients:

• 2 medium eggplants, halved
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 garlic cloves, minced
• 1/2 tsp gochugaru (Korean chili flakes, optional)
• 1 tbsp sesame seeds
• 2 green onions, chopped (for garnish)

Instructions:

1. Preheat the grill or oven to medium heat.
2. Slice the eggplants in half lengthwise and score the flesh in a criss-cross pattern.
3. In a small bowl, whisk together soy sauce, sesame oil, gochujang, rice vinegar, sugar, garlic, and gochugaru.
4. Brush the eggplants with the marinade and let them sit for 10 minutes to soak up the flavors.
5. Grill or roast the eggplants for about 20 minutes, flipping halfway, until tender and slightly charred.
6. Serve with a sprinkle of sesame seeds and chopped green onions.

Korean-Style Spicy Grilled Eggplant is a great option for those looking for a flavorful, low-effort dish. The smoky char from grilling and the spicy, umami-filled marinade make each bite a delight. It’s perfect for anyone craving bold flavors with a lighter touch.

Korean Braised Soybeans (Kongjaban)

Kongjaban is a classic Korean dish made with braised soybeans, offering a sweet and savory flavor profile. It’s a simple yet satisfying dish that pairs well with rice or can be enjoyed as a snack. The slow braising process allows the beans to absorb all the seasonings, creating a rich and comforting dish ideal for your Saturday dinner.

Ingredients:

• 1 cup dried soybeans
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp sugar (or maple syrup for a natural sweetener)
• 1 tsp garlic, minced
• 1 tsp sesame seeds
• 2 green onions, chopped (for garnish)

Instructions:

1. Soak the soybeans in water overnight. Drain and rinse before cooking.
2. In a pot, add the soybeans and enough water to cover them. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the soybeans are tender.
3. Drain any excess water and return the beans to the pot.
4. Add soy sauce, sesame oil, rice vinegar, sugar, and garlic to the pot. Stir well to coat the beans in the sauce.
5. Simmer the beans in the sauce for 15-20 minutes until the liquid thickens and the beans absorb the flavor.
6. Garnish with sesame seeds and chopped green onions.

Kongjaban offers a simple yet flavorful taste of Korean cuisine. The sweet, salty, and umami notes make it a delightful addition to any meal. Its tender, braised soybeans are the perfect balance of comfort and flavor, and it can easily be made in advance for a weekend gathering.

Vegan Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a popular Korean stew traditionally made with pork or beef, but this vegan version offers all the savory, tangy, and spicy flavors without the animal products. The key to a great Kimchi Jjigae is well-fermented kimchi, which provides a bold and delicious depth of flavor. This hearty, comforting stew is perfect for a satisfying Saturday meal, especially when served with a bowl of rice.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1 block firm tofu, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce (or tamari)
• 1 tsp sesame oil
• 3 cups vegetable broth
• 1 tbsp sesame seeds (optional, for garnish)
• 2 green onions, chopped (for garnish)
• 1 tsp gochugaru (Korean chili flakes, optional for extra heat)

Instructions:

1. In a large pot, heat sesame oil over medium heat and sauté onions and garlic until fragrant.
2. Add the chopped kimchi to the pot and cook for 2-3 minutes, stirring occasionally.
3. Stir in gochujang, soy sauce, and gochugaru, mixing everything together well.
4. Add the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
5. Add the cubed tofu to the pot and cook for another 5 minutes to heat through.
6. Serve the stew hot, garnished with sesame seeds and green onions.

Vegan Kimchi Jjigae is a comforting and flavorful stew that’s perfect for a Saturday dinner. The tanginess from the kimchi, combined with the heat from gochujang and gochugaru, makes each spoonful a satisfying experience. This dish is a great way to enjoy a plant-based version of a Korean classic while still enjoying the complex flavors that make Kimchi Jjigae so beloved.

Dakgalbi-Inspired Spicy Stir-Fried Cauliflower

Dakgalbi is a classic Korean dish often made with chicken and vegetables in a spicy, sweet, and savory sauce. This plant-based version uses cauliflower as a substitute, making it just as satisfying and full of flavor. The cauliflower soaks up the sauce, creating a spicy and umami-packed stir-fry that’s perfect for a weekend meal.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 tbsp sesame oil
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 2 garlic cloves, minced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (or sugar)
• 1 tsp gochugaru (Korean chili flakes)
• 1/4 cup vegetable broth
• 2 tbsp toasted sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add cauliflower florets and cook until slightly golden, about 5-7 minutes.
2. Add the onions and bell pepper to the pan, sautéing for another 3 minutes until softened.
3. Stir in garlic, gochujang, soy sauce, rice vinegar, maple syrup, gochugaru, and vegetable broth. Cook for another 5-7 minutes, allowing the sauce to thicken and coat the vegetables.
4. Once the cauliflower is tender and well-coated with the sauce, remove from heat.
5. Garnish with toasted sesame seeds and chopped green onions before serving.

This Dakgalbi-inspired spicy stir-fried cauliflower is a fantastic plant-based alternative that retains all the bold, savory flavors of the original. The crispy cauliflower and vibrant vegetables soak up the spicy sauce, creating a dish that’s just as flavorful as it is satisfying. This recipe is perfect for a Saturday dinner when you want something comforting but with a little kick.

Vegan Korean-Style Pancake (Jeon)

These vegan Korean-style pancakes (Jeon) are crispy, savory, and full of flavor. With a variety of vegetables like zucchini, sweet potato, and onion, these pancakes are the perfect way to incorporate more veggies into your meal. The simple batter and the savory dipping sauce make these pancakes a great snack, appetizer, or main dish.

Ingredients:

• 1 medium zucchini, julienned
• 1 medium carrot, julienned
• 1 small sweet potato, julienned
• 1 medium onion, thinly sliced
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1/2 cup water
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup vegetable oil for frying

Dipping Sauce:

• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup or sugar
• 1/2 tsp gochugaru (optional)

Instructions:

1. In a large bowl, mix the flour, water, soy sauce, sesame oil, salt, and pepper to form a smooth batter.
2. Add the zucchini, carrot, sweet potato, and onion to the batter and mix well to coat the vegetables.
3. Heat vegetable oil in a large skillet over medium-high heat. Once hot, spoon heaping tablespoons of the vegetable mixture into the pan, pressing down gently to form pancakes.
4. Cook for about 3-4 minutes on each side, until golden and crispy.
5. For the dipping sauce, mix all ingredients together in a small bowl.
6. Serve the pancakes hot with the dipping sauce on the side.

These vegan Korean-style pancakes (Jeon) are a crunchy, savory treat that can easily become a crowd favorite. The vegetables provide a refreshing contrast to the crispy batter, and the dipping sauce adds a delightful salty-sweet balance. Whether enjoyed as a snack or part of a larger meal, these pancakes are a fun and flavorful way to enjoy plant-based Korean cuisine.

Vegan Bulgogi (Korean BBQ-Style Stir-Fried Tempeh)

This Vegan Bulgogi uses tempeh as a plant-based substitute for the traditional beef, creating a smoky, savory, and slightly sweet stir-fry dish. The tempeh soaks up the delicious bulgogi marinade made with soy sauce, sesame oil, garlic, and gochujang, offering a Korean BBQ-inspired experience that’s satisfying and entirely dairy-free. It’s perfect for a Saturday dinner when you’re craving something hearty and flavorful.

Ingredients:

• 1 block tempeh, sliced thinly
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp maple syrup or sugar
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp vegetable oil for frying
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together soy sauce, sesame oil, gochujang, maple syrup, garlic, ginger, and rice vinegar to create the bulgogi marinade.
2. Add the sliced tempeh to the marinade and let it sit for at least 30 minutes (or up to 2 hours in the fridge).
3. Heat vegetable oil in a pan over medium-high heat. Add the marinated tempeh slices and cook until crispy and golden on both sides, about 5-7 minutes.
4. Once cooked, remove from the pan and serve immediately, garnished with green onions and sesame seeds.

This Vegan Bulgogi is a fantastic plant-based alternative to the traditional Korean BBQ dish. The tempeh absorbs the flavors of the savory and sweet marinade, resulting in a dish that’s rich and satisfying. Paired with rice or a side of vegetables, this is a perfect meal for anyone craving Korean BBQ flavors without the meat.

Gyeranjjim (Korean Steamed Egg)

Gyeranjjim is a comforting and fluffy Korean steamed egg dish typically made with eggs, but in this dairy-free version, we substitute eggs with silken tofu to create a rich, soft, and satisfying dish. It’s a great side or snack and is incredibly easy to prepare. The savory flavors of soy sauce and sesame oil combine perfectly with the tofu’s creamy texture.

Ingredients:

• 1 block silken tofu, drained
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth
• 1 garlic clove, minced
• 1 tbsp chopped green onions (for garnish)
• Sesame seeds (optional for garnish)

Instructions:

1. In a bowl, mash the silken tofu until smooth.
2. Add soy sauce, sesame oil, salt, pepper, vegetable broth, and minced garlic to the mashed tofu. Stir until well combined.
3. Pour the tofu mixture into a heatproof bowl that fits inside your steamer.
4. Steam the tofu over medium heat for about 15-20 minutes until it becomes firm and slightly puffed.
5. Garnish with chopped green onions and sesame seeds before serving.

This dairy-free Gyeranjjim offers the same comforting texture and savory flavors as the traditional steamed egg dish, making it an ideal side for your Saturday meals. It’s rich and satisfying, with the sesame oil and soy sauce adding depth to the tofu. Enjoy it as a snack, side dish, or alongside a bowl of rice for a wholesome meal.

Vegan Kimchi Fried Rice

Vegan Kimchi Fried Rice is a quick, flavorful, and satisfying dish made with leftover rice and tangy kimchi. It’s a one-pan meal that can be whipped up in no time, offering a balance of heat, umami, and the delightful crunch of vegetables. This dish is customizable, so you can add any veggies or protein to suit your preferences. It’s perfect for a Saturday lunch or dinner when you’re in the mood for something comforting yet vibrant.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 1 cup kimchi, chopped
• 1/2 cup frozen peas and carrots
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp gochujang (Korean chili paste, optional for extra spice)
• 1 tbsp vegetable oil for frying
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat vegetable oil in a large pan or wok over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant.
2. Add the chopped kimchi and cook for another 2-3 minutes, allowing it to release its juices and become slightly caramelized.
3. Stir in the frozen peas and carrots, cooking for another 2 minutes.
4. Add the cooked rice, breaking up any clumps, and stir well to combine.
5. Add soy sauce, sesame oil, and gochujang (if using). Stir everything together until the rice is evenly coated and heated through.
6. Serve the fried rice hot, garnished with chopped green onions and sesame seeds.

Vegan Kimchi Fried Rice is a perfect way to use up leftover rice and enjoy a flavorful, quick meal. The kimchi provides a tangy, spicy base, while the sesame oil and soy sauce enhance the savory depth. This dish is a great way to satisfy your cravings for something hearty yet easy to prepare. Whether for lunch or dinner, it’s a delicious and nutritious option for a Saturday meal.

Vegan Japchae (Korean Glass Noodle Stir-Fry)

Japchae is a beloved Korean dish made with stir-fried glass noodles, vegetables, and a savory-sweet sauce. This vegan version eliminates meat but retains the dish’s signature depth of flavor with mushrooms, spinach, and other vegetables. The chewy noodles absorb the delicious sauce, creating a perfect balance of sweet, savory, and umami. This dish is perfect for a Saturday dinner or as a party dish because it’s filling, flavorful, and can easily be made in large batches.

Ingredients:

• 200g sweet potato starch noodles (dangmyeon)
• 1 cup mushrooms, sliced
• 1 cup spinach, washed
• 1 medium carrot, julienned
• 1/2 onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp maple syrup or sugar
• 1 tbsp rice vinegar
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)
• 1 tbsp vegetable oil for stir-frying

Instructions:

1. Cook the sweet potato noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat vegetable oil over medium heat and sauté garlic, onions, and mushrooms for 5-7 minutes, until softened.
3. Add the carrots and cook for another 2 minutes. Then, add the spinach and cook until wilted.
4. In a small bowl, mix soy sauce, sesame oil, maple syrup, rice vinegar, and black pepper.
5. Add the cooked noodles and the sauce to the skillet, tossing everything together until the noodles are evenly coated. Stir-fry for 3-5 minutes, letting the flavors combine.
6. Garnish with sesame seeds and green onions before serving.

Vegan Japchae offers the same savory, rich flavor as the traditional version, without the meat. The chewy, slightly sweet noodles, combined with a variety of vegetables, make this dish both satisfying and healthy. It’s perfect for a weekend meal when you want something flavorful, vibrant, and easy to prepare.

Vegan Kimchi Tofu Scramble

Kimchi Tofu Scramble is a vegan twist on the classic scrambled eggs. The tofu takes on the flavors of kimchi, creating a spicy, tangy dish that’s perfect for breakfast or a hearty brunch. The combination of tofu’s texture with the fermented kimchi gives this dish a satisfying, comforting feel, and it’s a great way to start your Saturday morning with something exciting yet healthy.

Ingredients:

• 1 block firm tofu, crumbled
• 1/2 cup kimchi, chopped
• 1/2 onion, chopped
• 1/4 cup bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1/2 tsp turmeric (for color)
• 1/2 tsp black salt (or regular salt)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• 1 tbsp green onions, chopped (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the onions, bell peppers, and garlic, sautéing for 3-4 minutes until soft.
2. Stir in the chopped kimchi and cook for another 2 minutes, allowing the flavors to meld.
3. Add the crumbled tofu to the pan, along with soy sauce, turmeric, black salt, and nutritional yeast. Cook, stirring frequently, for 5-7 minutes, allowing the tofu to absorb the flavors and get slightly crispy.
4. Serve the tofu scramble hot, garnished with green onions and sesame seeds.

This Vegan Kimchi Tofu Scramble is a flavorful and satisfying dish perfect for breakfast or brunch. The kimchi adds a unique tanginess to the tofu, making each bite full of flavor and texture. It’s an easy-to-make, hearty dish that can be served on its own or with a side of toast for a complete, protein-packed meal.

Vegan Banchan (Korean Side Dishes)

Banchan refers to the variety of small, flavorful side dishes served with Korean meals. This vegan version of Banchan includes an assortment of dishes such as seasoned spinach, pickled radish, and seasoned mung beans. These small, vibrant dishes bring variety, texture, and bold flavors to any meal. Vegan Banchan is an excellent way to prepare multiple components of a meal ahead of time, making it a great Saturday cooking project that results in a spread of delicious sides.

1. Seasoned Spinach (Sigeumchi Namul)

• 2 cups spinach, blanched
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp sesame seeds

Instructions:

1. After blanching the spinach, squeeze out excess water.
2. Mix the spinach with soy sauce, sesame oil, garlic, and sesame seeds. Set aside.

2. Pickled Radish (Kkakdugi)

• 1/2 daikon radish, cut into cubes
• 1 tbsp salt
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil

Instructions:

1. Toss the daikon radish cubes with salt and let them sit for 30 minutes to draw out moisture.
2. Rinse the radish and mix it with rice vinegar, maple syrup, and sesame oil. Let it marinate for 1 hour.

3. Seasoned Mung Beans

• 1/2 cup mung beans, cooked
• 1 tbsp soy sauce (or tamari)
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions:

1. After cooking the mung beans, toss them with soy sauce, sesame oil, and sesame seeds.

4. Additional Banchan Ideas:

• Korean-style marinated cucumbers, sweet potato, or roasted root vegetables.
• Prepare a variety of different seasoned vegetables to complete the spread.

Vegan Banchan is a delightful assortment of small dishes that complement any Korean meal. These side dishes are packed with flavor, and each one brings its own unique texture and taste to the table. Banchan is perfect for a Saturday gathering with friends or family, offering a colorful, varied, and satisfying dining experience. Plus, many of these dishes can be made ahead of time, making the meal prep much easier.

Note: More recipes are coming soon!