Ingredients
2 big or 6 small cucumbers for Pickling
sea salt
4 scallions
1 very small yellow or white onion
3 tbsp of sesame seeds
3 - 4 red pepper flakes 고추가루
2 tbsp Save-The-Fish Sauce (or some salt)
1 tsp of sugar
2 tsp finely chopped ginger
4 cloves of garlic
1 tsp of sesame oil
Directions
Cut the cucumbers into chunks, slices or do like Aeri.
Rub/coat the cucumbers in salt and leave to sit.
While waiting mix the rest of the ingredients.
Rinse cucumbers thoroughly when ready after 20 - 30 minutes.
Mix everything together and store in glass jars in the fridge.
Can be served immediately but is best after a day or two.
Save-The-Fish Sauce
Save the fish! - when recipes call for fish sauce - use this substitute :D
Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)
Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.
Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)
Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.
Pumpkin and Smoked Tofu Dumplings
Serves 2-3
Ingredients
15 - 20 dumpling wraps
Stuffing:
1 small Hokkaido - steamed or oven roasted till tender
1 tbsp chopped ginger
1 tbsp chopped garlic
1 handful of finely chopped spring onions
1 handful of chopped fresh coriander
½ - 1 tbsp korean chilli flakes 고추가루
½ tbsp tamari
100 g finely chopped smoked tofu
½ tbsp sesame oil
Mix all ingredients and wrap them up.
- or fry.
Add a little oil to a frying pan. Heat and place dumplings. Cover bottom with water. Fry for 15 minutes under lid, until water is evaporated.
Serve as they are with Dumpling Dipping Sauce or in broth:
Korean Dumpling Dipping Sauce
⅓ cup soy sauce
⅓ cup rice vinegar
1 tbsp sesame oil
1tbsp korean chilli flakes 고추가루
1 tbsp scallions
1 tsp chopped garlic
1 heaped tbsp roasted ground sesame seeds
Mix and serve.
Wakame and Mushroom Salad
Ingredients
2 handful of soaked and quickly simmered wakame
3 handful of fried mushroom - we used yellow oyster, common oyster, button and shitake
Roasted sesame seeds
Sesame oil
Rice vinegar
Mirin
Salt to taste
Directions
Mix and serve.
Crème Brûlée with Vanilla
Ingredients:
Serves 3
3 dl of vanilla soy milk or other vegetable milk
3 tbsp of confectioners sugar
1 tsp of vanilla sugar or seeds of a quarter vanilla bean
2 tsp of corn starch
Sugar for topping
Directions:
Heat soy milk slowly. Whisk constantly from now. Shake confectioners sugar and vanilla together with a little soy milk or water. (While whisking you ask? - YES ;)) Add to soy milk. Do the same with corn starch. Add slowly little by little - still whisking. When turned to custard, pour into portion sized bowls or whatever you wanna use. Leave to cool in the fridge for at least 2 hours (- or place in the snow if you cant wait)
When cooled - and just before serving - sprinkle sugar on top and blowtorch until the sugar caramelizes.
Take care if the containers are fragile and you're using a hardware grade blowtorch like I do and you're taking pictures at the same time... or this will happen to you too:
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