50+ Quick Saturday Dairy-Free Korean Recipes You Can Try Today

If you’ve ever craved the rich flavors of Korean cuisine but needed a dairy-free option, you’re in luck.

Whether you’re looking for comforting stews, spicy stir-fries, or fresh and vibrant salads, Korean food offers a variety of dishes that can be easily adapted to fit a dairy-free lifestyle.

Saturdays are the perfect time to try something new in the kitchen, and what better way to spend your weekend than experimenting with over 50 dairy-free Korean recipes that don’t compromise on flavor or authenticity.

From classic staples like kimchi jjigae (kimchi stew) to innovative vegan takes on traditional favorites, these recipes will have you savoring every bite while keeping your meals entirely dairy-free.

50+ Quick Saturday Dairy-Free Korean Recipes You Can Try Today

Korean cuisine is known for its bold, complex flavors and healthy ingredients, and it’s easy to see why these dairy-free recipes are perfect for your Saturday meals.

With everything from spicy stews to savory rice dishes and refreshing salads, there’s something for everyone to enjoy.

Not only will these recipes satisfy your cravings for Korean comfort food, but they also prove that eating dairy-free doesn’t mean sacrificing taste or variety.

So why not take the opportunity this Saturday to explore the delicious world of dairy-free Korean cooking?

You’ll find that it’s not only easy to prepare but incredibly rewarding, making your weekend meals exciting and full of flavor.

Korean Kimchi Fried Rice (Vegan and Dairy-Free)

Kimchi fried rice, or “Kimchi Bokkeumbap,” is a quintessential comfort food in Korean cuisine. This version is entirely dairy-free and vegan, making it suitable for plant-based eaters. The dish balances tangy, spicy, and umami flavors, perfect for a hearty Saturday lunch or dinner. Using leftover rice and kimchi, this recipe is not only flavorful but also incredibly easy to prepare.

Ingredients

• 2 cups cooked rice (preferably chilled overnight)
• 1 cup vegan kimchi, chopped
• 2 tablespoons kimchi juice
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon gochugaru (Korean red pepper flakes) (optional for extra spice)
• 1 teaspoon soy sauce or tamari (for gluten-free)
• 1/2 cup diced onion
• 1/2 cup chopped scallions
• 1/2 cup frozen peas or diced carrots (optional for added veggies)
• Vegan fried egg or tofu slices (optional garnish)
• Sesame seeds (for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat. Add diced onions and cook until softened, about 2–3 minutes.
2. Stir in the chopped kimchi and cook for another 3 minutes to release its flavors.
3. Add the gochugaru (if using) and soy sauce. Mix well.
4. Add the chilled rice, breaking up any clumps. Stir until the rice is evenly coated with kimchi and sauce.
5. Stir in the kimchi juice and sesame oil. Toss everything together.
6. If using peas or carrots, stir them in and cook until warmed through.
7. Top with scallions, sesame seeds, and optional garnishes like vegan fried egg or tofu slices.
8. Serve hot and enjoy!

This kimchi fried rice is a quick and satisfying meal that captures the essence of Korean home cooking. Its vibrant flavors make it a dish you’ll want to revisit every Saturday. Pair it with a bowl of vegan soup or seaweed salad for a complete meal!

Vegan Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae, or soft tofu stew, is a soul-warming Korean dish that’s perfect for a relaxed Saturday. This dairy-free version uses vegetable broth and tofu to create a creamy, comforting texture without compromising on flavor. Packed with spicy, umami-rich ingredients, it’s an ideal dish for those looking for a nutritious and satisfying meal.

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (vegan Korean chili paste)
• 3 cups vegetable broth
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 block soft tofu (silken tofu)
• 1/2 cup vegan kimchi
• 1 tablespoon soy sauce
• 1 teaspoon sugar (optional)
• Chopped scallions (for garnish)
• Cooked rice (for serving)

Instructions

1. Heat the vegetable oil and sesame oil in a pot over medium heat. Add the diced onion and minced garlic, cooking until fragrant.
2. Stir in the gochugaru and gochujang, cooking for about 1 minute to release their flavors.
3. Add the vegetable broth and bring to a boil.
4. Stir in the zucchini, mushrooms, and vegan kimchi. Reduce the heat to medium and simmer for 10 minutes.
5. Carefully add the soft tofu in large chunks. Avoid stirring too much to preserve the tofu’s texture.
6. Add soy sauce and sugar (if desired). Simmer for another 5 minutes.
7. Garnish with chopped scallions and serve hot with cooked rice.

This vegan Sundubu Jjigae is a warm and comforting dish that’s perfect for unwinding on a Saturday. It’s spicy, savory, and full of vegetables, making it both delicious and wholesome. Serve it with rice for a satisfying and complete meal!

Korean Japchae (Sweet Potato Glass Noodles)

Japchae, or stir-fried glass noodles, is a staple Korean dish that’s naturally gluten-free and easily made dairy-free. Featuring chewy sweet potato noodles, colorful vegetables, and a sweet-savory sauce, it’s a delightful dish to share with friends or family on a Saturday. This recipe is both visually appealing and incredibly flavorful.

Ingredients

• 200g sweet potato glass noodles
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1/2 onion, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup spinach
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 tablespoon sugar or maple syrup
• 1 teaspoon sesame seeds (for garnish)

Instructions

1. Cook the sweet potato noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2. Heat vegetable oil in a skillet over medium heat. Add garlic, onion, and carrots, and sauté until slightly softened.
3. Add the bell pepper, mushrooms, and spinach. Cook until all vegetables are tender.
4. In a small bowl, mix soy sauce, sugar or maple syrup, and sesame oil.
5. Add the cooked noodles to the skillet and pour the sauce over the mixture. Toss everything together until evenly coated.
6. Sprinkle with sesame seeds and serve warm or at room temperature.

Japchae is a versatile and festive dish that’s perfect for Saturday gatherings or meal prep. Its delightful combination of textures and flavors will leave everyone asking for seconds. Enjoy this colorful and nourishing dish as a main or side!

Vegan Korean BBQ Tofu (Dairy-Free)

Korean BBQ is a beloved part of Korean cuisine, and this vegan version uses tofu as the main protein source. Marinated in a sweet and savory Korean BBQ sauce, the tofu is grilled or pan-fried to perfection, offering a delicious and satisfying alternative for those avoiding dairy. Perfect for a Saturday evening, this dish brings the vibrant flavors of Korean BBQ right into your home.

Ingredients

• 1 block firm tofu, pressed and sliced
• 3 tablespoons soy sauce or tamari (for gluten-free)
• 2 tablespoons maple syrup or agave syrup
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (vegan Korean chili paste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. In a small bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, gochujang, garlic powder, onion powder, and ginger.
2. Slice the tofu into thick slabs and gently press out any excess moisture with paper towels.
3. Marinate the tofu in the sauce mixture for at least 30 minutes, ideally a few hours for deeper flavor.
4. Heat a pan or grill pan over medium heat. Grill the tofu slices for 3-4 minutes per side until golden and crispy.
5. Garnish with sesame seeds and chopped green onions. Serve with steamed rice and kimchi for a complete meal.

This Vegan Korean BBQ Tofu provides all the flavor and umami of traditional BBQ, without the use of any dairy. The tofu’s crispy exterior and tender interior make it a satisfying dish that pairs perfectly with steamed rice, vegetables, and spicy kimchi. It’s a fantastic option for a fun, dairy-free Saturday BBQ!

Vegan Kimchi Jeon (Korean Kimchi Pancakes)

Kimchi Jeon (kimchi pancakes) is a delicious and crispy Korean snack or appetizer, and this dairy-free version is just as tasty as the original. Made with kimchi, flour, and a simple dipping sauce, this dish is savory and satisfying. It’s perfect for a weekend snack or a light meal to enjoy with friends or family on a Saturday.

Ingredients

• 1 cup all-purpose flour (or gluten-free flour)
• 1/4 cup cornstarch
• 1/2 cup cold water
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon gochugaru (Korean red pepper flakes)
• 1/2 cup kimchi, chopped
• 2 tablespoons green onions, chopped
• Vegetable oil for frying
• Soy sauce or vinegar for dipping

Instructions

1. In a bowl, combine the flour, cornstarch, and cold water to create a smooth batter.
2. Stir in soy sauce, sesame oil, and gochugaru. Mix well.
3. Add the chopped kimchi and green onions to the batter, and stir to combine.
4. Heat a non-stick skillet over medium heat and add a little vegetable oil.
5. Pour the batter into the pan, spreading it out into a thin, even layer. Cook for 3-4 minutes on each side until golden brown and crispy.
6. Remove from the pan and drain on paper towels.
7. Serve with soy sauce or vinegar for dipping.

Vegan Kimchi Jeon is a crispy, savory dish that’s perfect for a Saturday afternoon snack or appetizer. The combination of tangy kimchi with the crispy pancake exterior makes this dish incredibly satisfying. It’s quick to prepare and can be enjoyed with a simple dipping sauce for an added burst of flavor.

Vegan Bibimbap (Korean Mixed Rice Bowl)

Bibimbap is one of the most iconic Korean dishes, traditionally made with rice, a variety of vegetables, and a fried egg on top. This vegan version skips the egg and uses flavorful marinated vegetables to create a colorful and nourishing bowl of goodness. This dish is customizable, so you can add your favorite veggies and toppings for a fresh and delicious Saturday meal.

Ingredients

• 2 cups cooked rice (preferably short-grain)
• 1/2 cup spinach, blanched
• 1/2 cup shredded carrots, sautéed
• 1/2 cup zucchini, thinly sliced
• 1/2 cup mushrooms, sautéed
• 1/2 cup bean sprouts, blanched
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon maple syrup or sugar
• 1 teaspoon sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. Prepare the vegetables by blanching the spinach and bean sprouts in boiling water for 1-2 minutes. Sauté the carrots, zucchini, and mushrooms in a bit of sesame oil until tender.
2. In a small bowl, mix together gochujang, soy sauce, maple syrup, and sesame oil to make the bibimbap sauce.
3. Assemble the bibimbap by placing a serving of rice in a large bowl. Arrange the vegetables around the rice, creating sections for each vegetable.
4. Drizzle the bibimbap sauce over the rice and vegetables.
5. Garnish with sesame seeds and chopped green onions. Mix everything together before eating.

Vegan Bibimbap is a vibrant, wholesome meal that’s perfect for a nourishing Saturday lunch or dinner. The variety of vegetables adds texture and flavor, while the spicy-sweet bibimbap sauce ties everything together. This dish is versatile and can be easily customized to suit your tastes, making it a great option for a light yet fulfilling meal.

Vegan Tofu Kimbap (Korean Sushi Rolls)

Kimbap (Korean sushi rolls) is a popular and convenient dish, often enjoyed as a picnic snack or a light meal. This vegan version replaces traditional fish with marinated tofu, creating a delicious and dairy-free roll. Paired with fresh vegetables, it’s a colorful and satisfying dish that’s perfect for a Saturday gathering or lunch.

Ingredients

• 2 cups cooked short-grain rice, cooled
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets nori (seaweed)
• 1 block firm tofu, pressed and sliced into thin strips
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1/2 avocado, sliced
• 1/4 cup pickled radish (danmuji)
• Sesame seeds (for garnish)

Instructions

1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir the vinegar mixture into the cooled rice and set aside.
2. Marinate the tofu by mixing soy sauce and sesame oil in a bowl. Coat the tofu strips in the marinade and let them sit for 10-15 minutes.
3. To assemble the kimbap, place a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of seasoned rice over the nori, leaving a small border at the top.
4. Place strips of marinated tofu, cucumber, carrot, avocado, and pickled radish across the center of the rice.
5. Using the bamboo mat, carefully roll the kimbap from the bottom up, pressing gently as you go. Seal the edge with a little water.
6. Slice the roll into bite-sized pieces and garnish with sesame seeds.

Vegan Tofu Kimbap is a refreshing and healthy dish that can be enjoyed at any time of the day. With its variety of fresh ingredients and umami-rich tofu, it’s a satisfying alternative to traditional sushi. Perfect for a Saturday picnic or light lunch, this dish is both visually appealing and packed with flavor.

Vegan Spicy Tofu Stew (Dubu Jjigae)

Dubu Jjigae, or tofu stew, is a comforting and spicy Korean dish that is traditionally enjoyed with a steaming bowl of rice. This vegan version replaces the usual meat with tofu, simmered in a spicy, savory broth with vegetables. It’s the perfect dish for a cozy Saturday evening or to bring some warmth to a chilly day.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean chili paste)
• 4 cups vegetable broth
• 1 block firm tofu, cut into cubes
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1/2 cup kimchi (optional, for added flavor)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Chopped green onions (for garnish)

Instructions

1. Heat vegetable oil in a pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Stir in gochugaru and gochujang, cooking for another minute to release the flavors.
3. Pour in the vegetable broth, bringing it to a boil.
4. Add the tofu cubes, zucchini, mushrooms, and kimchi (if using). Stir to combine.
5. Reduce heat to medium and simmer for 10-15 minutes, allowing the tofu to absorb the flavors and the vegetables to soften.
6. Add soy sauce, sesame oil, and sugar to the stew, adjusting the seasoning to your taste.
7. Garnish with chopped green onions before serving.

Vegan Spicy Tofu Stew is a warm and hearty dish, ideal for a cold Saturday. The tofu soaks up all the rich, spicy broth, and the variety of vegetables adds both texture and nutrition. This stew is perfect for a satisfying, comforting meal that will fill you up and keep you cozy.

Vegan Korean Kimchi Soup (Kimchi Jjigae)

Kimchi Jjigae, a traditional Korean kimchi soup, is a comforting and tangy stew that’s perfect for a cozy Saturday meal. This dairy-free version uses vegan-friendly ingredients like tofu and vegetables to create a flavorful soup with a perfect balance of spiciness and sourness from the kimchi. It’s an ideal dish for those looking to use up old kimchi and create a filling, nutritious meal.

Ingredients

• 2 cups vegan kimchi, chopped
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 block firm tofu, cut into cubes
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup zucchini, sliced
• 1/2 cup mushrooms, sliced
• Green onions for garnish

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add the sliced onion and garlic, cooking until softened.
2. Stir in the gochugaru and gochujang, cooking for another minute to release their flavors.
3. Add the kimchi to the pot and cook for about 3 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring it to a simmer.
5. Add the tofu, zucchini, and mushrooms, and cook for an additional 10-15 minutes, allowing the flavors to meld.
6. Stir in soy sauce and sesame oil to enhance the flavor.
7. Garnish with chopped green onions before serving.

Vegan Kimchi Jjigae is a deeply flavorful and spicy stew that captures the essence of Korean comfort food. With its rich umami broth and tangy kimchi, this dish is perfect for those looking for a satisfying and hearty meal on a Saturday. Serve it with a bowl of steamed rice for a complete, nourishing meal.

Vegan Korean Spicy Noodles (Banchan-style)

Vegan Korean Spicy Noodles, or “Bibim Guksu,” is a delightful dish perfect for those who love the combination of spicy, sweet, and savory flavors. This dish features cold noodles dressed in a tangy sauce made from gochujang and other flavorful ingredients, creating a refreshing and zesty dish. Ideal for a Saturday lunch or as part of a Korean-inspired spread, it’s light, vibrant, and full of flavor.

Ingredients

• 200g somen or other thin wheat noodles (or gluten-free noodles)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon maple syrup or sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1 tablespoon chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon roasted seaweed (optional for garnish)

Instructions

1. Cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and cool the noodles.
2. In a bowl, whisk together gochujang, soy sauce, sesame oil, maple syrup, and rice vinegar to make the sauce.
3. Toss the cooled noodles in the sauce until well-coated.
4. Arrange the noodles on a plate and top with cucumber, carrot, green onions, cilantro, and sesame seeds.
5. Garnish with roasted seaweed for extra texture and flavor (optional).
6. Serve immediately and enjoy the cool, spicy noodles!

Vegan Korean Spicy Noodles are a perfect choice for a refreshing and bold meal on a warm Saturday. The contrast of cold noodles with the spicy, tangy sauce makes it an addictive dish that is as satisfying as it is vibrant. It’s a simple yet flavorful option that’s great for meal prepping or serving at a gathering.

Vegan Korean Hot Pot (Jeongol)

Jeongol is a traditional Korean hot pot that is perfect for sharing with family and friends. This vegan version replaces meat with tofu, mushrooms, and a variety of vegetables, cooked in a rich, spicy broth. It’s a communal dish, ideal for a Saturday dinner when you want a cozy meal with loved ones. The dish is customizable, making it perfect for every preference.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 block firm tofu, cut into cubes
• 1 cup mushrooms (shiitake, oyster, or button), sliced
• 1 zucchini, sliced
• 1/2 cup spinach or bok choy
• 1/2 cup bean sprouts
• 1 tablespoon sesame seeds (for garnish)
• 2-3 dried chili peppers (optional for added heat)

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and softened.
2. Stir in gochujang, soy sauce, and sesame oil. Cook for another 2 minutes to meld the flavors.
3. Add the vegetable broth and bring to a boil.
4. Once boiling, lower the heat and add tofu, mushrooms, zucchini, spinach, and bean sprouts.
5. Simmer for about 10 minutes, allowing the vegetables and tofu to soak in the broth’s flavors.
6. Add dried chili peppers for extra heat, if desired.
7. Serve hot in individual bowls, garnished with sesame seeds.

Vegan Korean Hot Pot (Jeongol) is a hearty and flavorful dish, perfect for sharing on a Saturday evening. It’s warming, savory, and packed with nutrients from the variety of vegetables and tofu. Whether you’re enjoying it on a chilly day or with a group of friends, it’s a meal that brings people together with its delicious, comforting flavors.

Vegan Korean Soybean Paste Stew (Doenjang Jjigae)

Doenjang Jjigae is a traditional Korean stew made with fermented soybean paste. This vegan version skips the meat but retains the hearty, rich flavors of the original. Packed with tofu, vegetables, and the unique depth of doenjang (fermented soybean paste), this dish is a satisfying and savory option for a cozy Saturday dinner.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon doenjang (Korean soybean paste)
• 1 tablespoon gochujang (optional for spice)
• 4 cups vegetable broth
• 1 block tofu, cut into cubes
• 1 potato, peeled and cubed
• 1 zucchini, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach or napa cabbage
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Chopped green onions for garnish

Instructions

1. Heat vegetable oil in a pot over medium heat. Add onion and garlic, sautéing until softened and fragrant.
2. Stir in doenjang and gochujang (if using) and cook for 2-3 minutes to release the flavors.
3. Add vegetable broth and bring to a boil.
4. Once boiling, add the tofu, potato, zucchini, and mushrooms. Reduce the heat and simmer for 10-15 minutes until the vegetables are tender.
5. Stir in soy sauce and sesame oil. Add spinach or napa cabbage and cook for another 2 minutes.
6. Garnish with chopped green onions before serving.

Vegan Doenjang Jjigae is a rich, savory stew that will fill you with warmth and comfort. The fermented soybean paste provides a deep umami flavor that pairs perfectly with the tofu and vegetables. This stew is great for a cozy Saturday dinner and can be served with steamed rice for a complete, nourishing meal.

Vegan Korean Sweet Potato Starch Noodles (Japchae)

Japchae is a traditional Korean dish made with stir-fried sweet potato starch noodles, vegetables, and a savory-sweet sauce. This vegan version replaces the meat with tofu and mushrooms while keeping the dish’s signature flavors intact. It’s a colorful, healthy dish that’s both comforting and vibrant, perfect for a Saturday meal that will impress your family or guests.

Ingredients

• 200g sweet potato starch noodles (dangmyeon)
• 1 block firm tofu, pressed and sliced into thin strips
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (optional for spice)
• 1/2 onion, thinly sliced
• 1 carrot, julienned
• 1/2 zucchini, julienned
• 1 cup spinach, blanched
• 1/2 cup mushrooms (shiitake or button), sliced
• 2 tablespoons sesame seeds (for garnish)
• 1 tablespoon chopped green onions (for garnish)

Instructions

1. Cook the sweet potato starch noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process.
2. In a small bowl, mix together soy sauce, sesame oil, maple syrup, rice vinegar, and gochujang (if using) to make the sauce.
3. Heat a little sesame oil in a large skillet or wok over medium heat. Add tofu strips and cook until golden brown. Remove and set aside.
4. In the same skillet, add the onions, carrots, zucchini, and mushrooms. Stir-fry for about 3-4 minutes until tender.
5. Add the cooked noodles and stir-fry for another 2-3 minutes. Add the spinach and cooked tofu.
6. Pour the sauce over the noodles and toss everything together until evenly coated.
7. Garnish with sesame seeds and chopped green onions before serving.

Vegan Japchae is a colorful, nutrient-packed dish that’s perfect for a Saturday dinner. The combination of chewy noodles, savory tofu, and crisp vegetables creates a delightful mix of textures and flavors. This dish is not only beautiful to look at but also offers a satisfying and hearty meal that everyone will love.

Vegan Korean Cabbage Kimchi (Baechu Kimchi)

Kimchi is a staple of Korean cuisine, and Baechu Kimchi (cabbage kimchi) is one of the most well-known varieties. This vegan version skips the fish sauce and uses plant-based ingredients to create a spicy, tangy, and probiotic-rich dish. It’s the perfect addition to any Korean meal or can be enjoyed as a side dish on its own. Make a batch and enjoy this essential Korean flavor throughout the week.

Ingredients

• 1 medium napa cabbage, cut into quarters
• 1/4 cup sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 garlic cloves, minced
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 2 tablespoons shredded daikon radish (optional for added texture)

Instructions

1. Cut the cabbage into quarters and remove the core. Place the cabbage pieces in a large bowl and sprinkle with sea salt. Add water and massage the salt into the cabbage. Let it sit for 2-4 hours, occasionally tossing to ensure the cabbage softens.
2. After 2-4 hours, rinse the cabbage thoroughly to remove excess salt and set it aside to drain.
3. In a separate bowl, mix together the ginger, garlic, gochugaru, soy sauce, rice vinegar, maple syrup, and sesame oil to make the kimchi paste.
4. If using daikon radish, add it to the paste for extra crunch.
5. Rub the kimchi paste generously onto each cabbage leaf, ensuring every piece is coated well.
6. Pack the cabbage tightly into a jar or airtight container and leave it at room temperature to ferment for 1-3 days, depending on how sour you prefer your kimchi.
7. Once fermented, store the kimchi in the refrigerator.

Vegan Baechu Kimchi is an essential Korean side dish that brings bold flavors to any meal. With its tangy, spicy taste and probiotic benefits, this kimchi is perfect for adding depth to rice bowls, noodles, or any other Korean-inspired dishes. The fermentation process makes it not only a delicious condiment but also a healthful addition to your meals.

Vegan Korean Rice Cake Soup (Tteokguk)

Tteokguk is a traditional Korean rice cake soup often enjoyed during the New Year but is perfect for any cold Saturday. In this vegan version, the broth is made from a savory vegetable base, and the rice cakes (tteok) are cooked to perfection. It’s a comforting and nourishing dish, especially loved for its warm, hearty flavors.

Ingredients

• 2 cups rice cakes (tteok, available at Korean grocery stores)
• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochugaru (optional for spice)
• 1/2 cup mushrooms, sliced
• 1/2 zucchini, sliced
• 1 tablespoon soy sauce (for seasoning)
• Chopped green onions for garnish

Instructions

1. Soak the rice cakes in water for 30 minutes if they are dried.
2. Heat vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
3. Add the vegetable broth and bring to a simmer.
4. Add the rice cakes to the broth and cook for 5-7 minutes until they are tender and chewy.
5. Stir in soy sauce, sesame oil, and gochugaru (if using) for added depth of flavor.
6. Add mushrooms and zucchini and continue simmering for another 5 minutes.
7. Taste and adjust the seasoning with more soy sauce if needed.
8. Garnish with chopped green onions before serving.

Vegan Tteokguk is a comforting and filling soup perfect for a Saturday meal. The chewy rice cakes and savory broth create a satisfying dish that’s perfect for the colder months. The addition of mushrooms and zucchini adds texture and flavor, making this traditional Korean dish a nourishing choice for any time you need a cozy, heartwarming meal.

Note: More recipes are coming soon!