Blog – Korean Convenience

Posted on September 15, 2023 by Korean Convenience — Leave a comment

Braised Tofu Vegan Recipe

Being a solo entrepreneur I like to make quick meals for lunch that require thirty minutes or less to cook. This week I went into my vegan recipe vault, it’s really just a three-ring notebook and prepared a weekly favorite I like to eat. Video included down below with recipe and instructions.

Braised Tofu

To make the braised tofu you will need one pack of extra firm tofu, carrots, red onion, yellow onion, green onions, soy sauce, and sesame oil. Use sesame seeds and more of the sauce to sprinkle on top of the finished meal.

I like to enjoy this meal because it’s the right amount of salty, crunchy, and sweetness. It’s a serving for two people, but if you have left over the tofu tastes great the second day as well.

Because of various dietary requirements the ingredients can change depending on your personal dietary preference. This braised tofu meal is another perfect beginner Korean dish for novices such as myself to cook.

The recipe I will be referencing is from The Korean Vegan, you can see her recipe, get the ingredients, instructions and video here.

Substitutions

If you’re a meat lover you can substitute the protein for chicken or pork. *Please be aware the cooking times may vary. Depending on what veggies you have in the fridge you can use just green onions and a yellow onion if you don’t have the carrots and red onion. and the meal still tastes really good. *If you have used any other vegetables other than the ones that I’ve mentioned I would love to read about them in the comments down below.

Braised Tofu Instructions

Prior to cooking take out your tofu and remove from the packaging. Place the tofu on a plate with two paper towels on the top and bottom of the tofu block. Wait at least 30 minutes, longer if possible. Just remember to check to the tofu block every 10 to 15 minutes and drain the water that has gathered at the bottom.

While you’re waiting for the tofu to drain begin with cutting the veggies. For the green onion, yellow and red onions you’re going to thinly slice each of them into bite-sized pieces.

If you don’t like the skin on your carrots, peel one to two carrots ( depending on size). Cut the dirt off the front/back of each carrot. Set the initial peeling aside to be composted or thrown in the trash. Continue peeling the carrots to create thin long pieces. Once you’re done peeling the carrots, cut into bite-sized pieces.

Once the tofu is ready, preheat a nonstick skillet with cooking oil. Wait for the oil to get hot and sizzles. Add your tofu to the pan and make sure they don’t touch. * They like to stick together and it will make it hard to flip. Cook for 7 minutes and then flip. Add your yellow onions to the pan so they can caramelize and cook add extra flavor to the tofu.

Cook another 7 minutes and then drain the excess oil out of the pan. Add your veggie and soy sauce mix. Cook for another 3 – 5 minutes. If you want to add 1/4 vegetable broth to the pan you can cook the tofu longer and let the sauce marinate a while longer.

Time to enjoy.

Ingredients

1 pack firm tofu

2-3 minced garlic

2 green onions/scallions

½ red onion

½ yellow onion

1 carrot

2 tbsp soy sauce

1 tbsp vinegar (white, red, apple or plum)

2 tbsp maple syrup

1 tsp black pepper

1 tbsp roasted sesame seeds

Optional

1 tbsp mirin

1 tbsp red pepper paste (gochugaru)

1 green chili (remove the seeds)

1 tbsp of water

Pairings

You can serve with slices of cucumbers, or spicy cucumber salad if you like the heat, and a steaming bowl of white rice.

Allergy Aware

This recipe has two of the major allergens: soybean, and sesame from the top nine allergens. Depending on your food allergy or dietary preference you can substitute the ingredients as needed.

Recipe Notes

I want to share this recipe with everyone that I found because sometimes I feel that it can be overwhelming while learning to cook. Especially with tofu and trying to learn how to drain or remove the excess water.

If you try this recipe or have any additional tips that you want to share with the community I would love to read about them in the comments down below.

Have you checked out the Korean Convenience content creator cooking challenge?

This Cooking Challenge is a fun way for content creators to join together, cook, and share recipes! The Korean Convenience community gets to see how we enjoy Korean food, the changes we make, ingredients we add, and more.

If you like this recipe then you might also like these recipes: kimchi jeon or green onion pancakes . Or if you like to buy your snacks and appetizers check out the blog posts on How To Read Korean Food Labels, Where To Buy Korean Food, and Maangchi: Korean Grocery Store Blog.

If you’re looking for more information about Korean snacks and grocery products check out our product page where we provide the top nine food allergies, vegan and gluten information, ingredients, weight, calorie, and cross-contact information whenever available.

Thanks for being a part of the community, don’t forget to like, share, and subcribe!

Posted on September 6, 2023September 7, 2023 by Korean Convenience — Leave a comment

Deconstructed Tuna Kimbap Bowl

The summer is coming to a close, but the weather is still in the 80-90° here everyday in California. Follow along as I recreate a deconstructed tuna kimbap bowl that’s easy to prepare and doesn’t require standing over a hot stove for a long duration. Read more below for the recipe and instructions.

Tuna Kimbap Bowl

To make the tuna bowl you will need one can of canned tuna, mayo, rice, salt and pepper, seaweed, and sesame oil. Possible toppings include green onions, kimchi, egg, carrot, spinach and sesame seeds. This tuna kimbap bowl is perfect to prepare when you want to prepare an easy meal that’s filling and tasty. You can enjoy this dish for lunch or as part of your dinner. Tip: If you’re packing this bowl for a work lunch, pack the prepared tuna, and toppings separately. You can always reheat your rice in the microwave and then add the toppings later since they don’t need to be cooked.

Because of various dietary requirements the ingredients can change depending on your personal dietary preference. This deconstructed tuna kimbap bowl is another perfect beginner Korean dish for novices such as myself to cook.

The recipe I will be referencing is from Christie At Home, you can see her recipe, get the ingredients, instructions and video here.

Traditional Cooking

The traditional method to prepare tuna kimbap, or 참치 김밥 is to use a bamboo mat and place a large sheet of seaweed on top, gently press rice that’s room temperature to nearly half of the seaweed sheet, place one thin layer of tuna and build your desired veggies on top of the tuna. Roll the kimbap over the veggie filling, all the way up and seal it with a dab of sesame oil.

Substitutions

There are so many variations of this dish that the possibilities are endless. I have seen some recipes they use yellow pickled radish, and others use cucumbers or spinach for the veggies. Additionally, you can also use perilla leaves, butter lettuce, or purple cabbage. I think it really just depends on what you have in your fridge and what veggies you really like to eat. After all, if you don’t like cucumbers or are allergic, you will need to tailor this recipe to your dietary requirements.

In order to try an easier method than rolling the tuna kimbap, I will use the deconstructed method and place my veggies on top of a bowl of freshly cooked white rice.

Tuna Bowl Directions

In a bowl drain a can of tuna. Pour the drained tuna into a mixing bowl. Next add the mayo, onions(optional) salt and pepper to taste. I like yellow onions in my tuna because of the crunch. Feel free to leave them out if you don’t like the taste of raw onions.

Set the tuna bowl aside while your rice is cooking. Follow the cooking directions for your rice.

Tips: If you are cooking your rice on a stove top you can add one tablespoon of sesame oil for taste. *Also, if you’re really pressed for time and want an even easier method you can use the single serving of already prepared cooked rice.

Once your rice is fully cooked, place the desired amount of rice into a serving bowl. Sprinkle roasted sesame seeds on top of the rice. Get two forkfuls of the tuna mixture and place it on top of your rice.

Now add your vegan kimchi, 3-5 sheets of seaweed, sliced carrot peels, top with a sprinkle of green onions and more sesame seeds.

Ingredients

5 oz, canned tuna

2 tablespoon of Kewpie mayo (substitute regular mayo)

1 cup cooked (short or medium white rice)

1 pack of seaweed snack

⅔ cup of vegan kimchi

1 green onion (optional toppings)

1 teaspoon roasted sesame seeds

1 – 2 peeled carrots

Optional

1 hard boiled egg

5 – 7 slices of cucumbers

½ yellow onion

1 tablespoon of sesame oil

Pairings

You can serve with slices of yellow pickled radish, and or a bowl of fresh fruit. Additionally, dishes/appetizers that go well with tuna kimbap include tteokbokki, and fried chicken.

Allergy Aware

This recipe has four of the major allergens: dairy, eggs, fish, and sesame from the top nine allergens. Depending on your food allergy or dietary preference you can substitute the ingredients as needed. Instead of sesame seeds you can try pumpkin seeds. Additionally, if you’re allergic to fish or are a vegan the recipe can be made with just veggies.

Recipe Notes

I want to share this recipe with everyone that I found because sometimes I feel that it can be overwhelming while learning to cook. Especially if there is a gimbap/kimbap rolling technique that requires a little bit of practice.

This recipe allows you to enjoy all the flavors of a tuna kimbap bowl without the worry and stress.

If you try this recipe or have any additional tips that you want to share with the community I would love to read about them in the comments down below.

Have you checked out the Korean Convenience content creator cooking challenge?

Thanks for reading, don’t forget to like, share, and subscribe to Korean Convenience!

Posted on August 30, 2023 by Korean Convenience — Leave a comment

Green Onion Pancakes

Today, I’m going to show you how I simplify cooking green onion pancakes or pajeon 파전. Because I have severe shellfish allergies and sensitivities to nuts and bananas I’m going to cook a vegan version without any protein. With this recipe and supplemental video I’m going to show you how I manage food allergies and still make Korean food that’s delicious and fits my dietary requirements.

So whether you’re a novice cook like myself, a foodie or just looking for new recipes I’m going to show you how I enjoy Korean food as easily as possible. In the past I’ve tried to lay the green onions horizontally in the pan and cover with a flour mixture. Which is the traditional Korean cooking method.

I’m still trying to find the perfect combo of ingredients and cooking technique. This time I’m going to cut up the green onions into little pieces to make it quick and easy.

Follow along as I create my version of green onion pancakes a.k.a pajeon. Read more below.

Green Onion Pancakes

The ingredients I have seen made with pajeon are flour, corn starch or potato starch, onions, green onions, water and lastly cooking oil. Pajeon can be shared with family, friends or enjoyed by itself for a savory snack.

Because of various dietary requirements the ingredients will change depending on the person creating the dish. This pajeon pancake is another perfect beginner appetizer to cook for novice cooks such as myself. You don’t need a lot of ingredients, and the cooking time is relatively short.

The recipe I will be referencing is from Maangchi, you can see her recipe, get the ingredients, instructions and video here.

Traditional Cooking

The traditional method to cook pajeon is to wash and cut the green onions. After washing the small/medium size green onions cut in half. Heat the pan with 2-3 tablespoons of cooking oil. After heating the pan, place the green onions parallel to each other inside the pan and pour your pancake mixture.

However, I have tried this method and failed twice before. Both times I tried this recipe I found that my pancake is never fully cooked and the green onions are burnt at the ends. In order to try an easier method I will cut up the green onions and mix it in the pancake batter.

Sauce + Ingredients

In a bowl mix the ingredients and set aside before you cook your pajeon. *I added an additional tablespoon of water to the sauce because for me the soy sauce is too strong. Feel free to leave the teaspoon of water out!

2 tablespoons soy sauce (all purpose)

1 tablespoon vinegar (brown rice)

1 teaspoon sugar (white), but you can use brown or honey

½ chopped onion

1 green onion (single serving)

1 teaspoon roasted sesame seeds

1 tablespoon of water

Pancake Ingredients

2 green onions

½ onion

½ Korean pancake mix

⅓ cup of cold water *you may need more or less water depending on the amount of vegetables you add

3 tablespoons of cooking oil

*More vegan options: If you want to add more vegetables you can add carrots and supplement mushrooms for a protein.*

Directions

First, I’m going to make the dipping sauce.

I’ll add 2 tablespoons of soy sauce, 1 tablespoons of brown rice vinegar

1 teaspoon of sugar, ½ chopped onion, 1 green onion, and

½ tablespoon of roasted sesame seeds.

I’ll add 1 tablespoon of water later to dilute the dipping sauce and set the dipping sauce to the side.

To make the green onion pancakes.

I still have my Korean pancake mix from making kimchi pancakes.

I’m going to use the mix instead of using flour, and potato starch.

Because it’s easier and the mix is already seasoned.

I’ll add ½ cup of Korean pancake mix, ⅓ cup of ice cold water,

And stir until the mixture is completely clump free.

Next, I’ll add ½ chopped onion, and two chopped green onions.

You can double the green onions if you really like a lot of vegetables in your pancake.

After frying the pancake on each side for 4 to 5 minutes.

It’s done, time to enjoy!

Recipe Notes

The recipe will make 2 medium size pancakes or 1 large pancake. It depends if you want to practice your pancake flipping skills.

If you have any tips to make the pancake even crisper, taking great photos or a recipe you want to share leave it down in the comments below.

Allergy Aware

This recipe is fairly simple with wheat and sesame being the only top nine allergens. You can substitute the Korean pancake mix for gluten free flour and gluten free corn starch to make the pancake gluten free. The sesame seeds included within the dipping sauce can be omitted or you can try sunflower seeds.

Final Thoughts

What is the Korean Convenience Foodie Recipes?

These recipes blog posts are a fun way for us to join together, cook, and share recipes! The community gets to see how we enjoy Korean food, the changes we make, ingredients we add, and more. Being a content creator and entrepreneur has its benefits, however, sometimes it can be incredibly lonely. It helps to get in the kitchen, cook, and commune with each other although virtually!

If you like this recipe then you might also like this recipe Kimchi Jeon Pancake. Or if you like to buy your snacks and appetizers check out the blog posts on Where To Buy Korean Food, How To Read Korean Food Labels, and Korean Convenience Store Lessons.

If you’re looking for more information about prepackaged Korean snacks and grocery products check out our product page where we provide the top 9 food allergies, gluten information, ingredients, weight, calorie, and cross-contact information whenever available.

Thanks for reading, don’t forget to like, share, and subscribe to Korean Convenience!