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If you are craving a heartwarming and nutritious meal, Korean Soybean Paste Stew, known as Doenjang Jjigae, is an excellent choice. #doenjang jjigae (korean soybean paste stew) #doenjang jjigae #doenjang jjigae recipe #doenjang jjigae vegan #doenjang jjigae maangchi #doenjang jjigae chicken #doenjang jjigae tofu #doenjang jjigae recipe vegetarian #Korean Soybean paste stew

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4.6K views · 116 reactions | These KOREAN VEGETABLE PANCAKES by Maxine AKA @maxiskitchen 🥕🌱 are crispy, flavorful, and packed with veggies, making them a delightful treat for any meal! Perfect for sharing or enjoying solo, they're quick to whip up and totally plant-based. 🌟⁠ ⁠ Save this post to make them anytime! 📲 The full recipe's below👇⁠ ⁠ ⁠ INGREDIENTS⁠ ⁠ For the Sauce⁠ ▪️2 Tbsp Soy Sauc⁠ ▪️1 Tbsp Fresh Lemon Juice⁠ ▪️1 tsp Water⁠ ▪️1/2 tsp Sugar⁠ ▪️1 Tbsp Sesame Oil⁠ ▪️1 tsp Sesame Seeds⁠ ⁠ For the Pancakes⁠ ▪️1 Cup Flour⁠ ▪️1/2 tsp Kosher Salt⁠ ▪️1 Cup Water⁠ ▪️1 Cup Leek Greens, sliced thin⁠ ▪️1/2 Cup Carrot, grated⁠ ▪️3 Scallions, sliced in 1” pieces⁠ ▪️1/2 Cup Red Cabbage, sliced in thin 1" strips⁠ ▪️1 Jalapeño, seeds removed sliced in thin 1” strips⁠ ▪️2 Tbsp Avocado Oil▪️⁠ ⁠ ⁠ METHOD⁠ ⁠ 1️⃣ In a small bowl, mix together the ingredients for the sauce and set aside.⁠ ⁠ 2️⃣ In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies (leeks, carrot, scallions, cabbage, and jalapeño) and mix until combined.⁠ ⁠ 3️⃣ Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel lined plate to remove excess oil. (Add oil between batches if skillet looks dry).⁠ ⁠ 4️⃣ Serve immediately while hot with the sauce on the side - enjoy!⁠ ⁠ ⏲ 30 minute total prep + cook time⁠ ⁠ Recipe makes ~10 small pancakes⁠ ⁠ ⁠ -⁠ -⁠ -⁠ ⁠ ⁠ ⁠ #koreanfood #pancakes #koreanrecipe #korean #nomeatmay #plantbased #plantstrong #plantpowered #plantbaseddiet #wholefoodplantbased #poweredbyplants #plantbasedathlete #whatveganseat #vegansofig #veganfood #veganfoodshare #plantlife | No Meat May

Korean Soybean paste stew (Doenjang Jjigae)

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Sarah Ahn | Korean Cooking 🇰🇷 on Instagram: "We eat white rice everyday, of course mama Ahn is going to make it healthier. Full recipe linked in bio! Korean Multigrain Rice (Japgokbap) INGREDIENTS: 2/3 cup white rice, medium grain 1/3 cup quinoa, uncooked 1 3/4 cup water 1 Tbsp each, all cooked: chickpeas, pinto beans, and green peas"

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2.5M views · 164K reactions | It wasn’t until the late 1970s, with collective efforts and government mandates to increase crop production, that white rice became more widely available to Koreans. I learned this recently while watching #Pachinko Season 2, which portrayed the hardships and resilience of the time so accurately. My grandma’s multigrain recipe came from those days — she would stretch the limited white rice she had by mixing in various grains and beans. Here’s her recipe. Ingredients: 1 cup (208 g) short or medium-grain white rice 2¼ cups water ⅓ cup (65g) quinoa ⅓ cup (52 grams) cooked pinto beans ⅓ cup (52 grams) cooked chickpeas ⅓ cup (50 grams) frozen green peas Instructions: 1. Wash the rice about 3 times under cold running water until the water runs almost clear. Drain and transfer to rice pot. 2. Add water, quinoa, pinto beans, chickpeas, and green peas. Mix. Cover and cook on standard rice setting (not the multigrain setting) until machine sets to “keep warm”. Mix rice with a wet rice scooper immediately and enjoy. Thank you #AppleTVPlusPartner for letting us share our story. | Sarah Ahn | Korean Cooking 🇰🇷 | ahnestkitchen · Original audio

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