Korean – Gastography

Some days I don’t know why I get into my head the taste combinations I do. This is not one of those days. For some reason, something a couple I love on YouTube had said in a video I watched who knows how long ago popped into my head and I just couldn’t shake the desire to find out what cheese + Gochujang tasted like.

(Side note: if you like food, are interested in either Asian cuisines or finding out what it’s like to live in either Korea or Japan as a North American expat, check out Simon and Martina’s channel and blog: Eat Your Kimchi. It’s well worth the binge watch. Find them, and the recipe whose vague memory inspired this one here. Now, back to your regularly scheduled blah-blah!)

Now, I can’t do animal cheese, and I’m not even trying to pretend that this version tastes like cheese cheese (I think if I added garlic powder and mustard powder it might – but I’m still reintroducing foods, and Gochujang was my challenge food today), but it has a hint of cheesiness and a nice richness from the coconut milk.

If you’re batch cooking this recipe, maybe add a bit more coconut milk to the mix – mine turned out a bit clumped-together for subsequent meals; it loosened up on heating and stirring, but it could have been a skosh freer in the storage container.

Gluten-free, vegetarian, vegan

Vegan Cheesy Gochujang Noodles

3 Tbsp. gochujang
1/4 c. sesame oil
1/4 c. soy sauce or coconut aminos
1/4 c. nutritional yeast
1.5 in. grated ginger
1/4 c. coconut milk
Garlic oil
Bok choy, chopped
Rice noodles
Green onions
Sesame seeds
Ketjap manis

First, boil some water and set your rice noodles to soak – I do 1/2 – 1 cup per serving.

While the noodles are soaking, chop the bok choy and sautée in a large skillet over medium-high in a few squirts garlic oil. Season with a little sprinkle soy sauce/coconut aminos to season.

While those are both going, whiz together the ingredients from coconut milk up to make a sauce.

Slice the green onions and set aside for garnish. If you’re not vegan, prep your protein too (egg, little shrimps and rotisserie chicken all go great here). Grab your sesame seeds.

When the bok choy is cooked to your liking, drain the noodles and add to the pan. Stir with tongs to break them apart gently and fully incorporate the veggies. Add the sauce and stir again. Cook everything together a few minutes.

Top with the green onions, a generous sprinkle of sesame seeds, optional protein, and a swirl of ketjap manis.

The sauce makes enough to support 2.5 big servings

I’ve been quite excited to see a resurgence of bowl-related meals in the popular press (mostly because that’s what I’ve mainly been making for dinner since .. Miami) – Call them Buddha Bowls, Nutri Bowls, Glow Bowls … they all amount to the same basic formula: filling item, accents, protein source & sauce.

This version starts with a coconut curry, and wanders into the territory of Korea with the substitution of gochujang for red curry paste. Yum.

gluten-free, low carb

Korean Coconut Buddha Bowl

For the sauce

1 Tbsp. neutral oil
2 medium shallots
1 inch ginger
2 Tbsp. gochujang
1 can coconut milk
2 tsp. honey
1 Tbsp. sambal olek
2 Tbsp. fish sauce
2 Tbsp. soy sauce

For the bowl

1 Tbsp. neutral oil
1/2 onion
1 c. snap or snow peas
1 c. carrot batons
1 c. asparagus
2 c. shredded purple cabbage
2 Tbsp. soy sauce
1-2 Tbsp. lime juice
1/4 c. water

Optional: ground chicken & fried eggs

Sesame seeds

Mince the shallot & ginger and sautée in the oil until softened. Add the rest of the ingredients, whisk to combine, and let simmer 15 minutes or until thickened and velvety.

While that’s working, prep your bowl.

When your sauce is done, set aside, wipe your pan and add the oil + carrots. Stir. Add the onion and sautée until the onions are softened.

Add the peas and sautée, stirring frequently, until the peas are beginning to soften.

Add the cabbage and stir. Add 1/4 c. water and cook, stirring frequently, until the water has evaporated and the cabbage is crisp-tender.

Add the asparagus, soy sauce & lime juice and cook, stirring, a few minutes more.

Divide veggies between two bowls and top with ground chicken & fried egg if desired. Spoon over about a quarter to a third of the sauce per bowl. Sprinkle sesame seeds over top.

If you are after a shot for the ‘gram, cook all these veggies separately and arrange artfully. Ain’t nobody in this house got time for that.

Bowls serve 2 with leftover sauce

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