Korean Night with Vivian Lee (and some help from Yondu)

Here are the links and comments from the incomparable Vivian Lee from our Korean Style Cooking class. We used it as an occasion to experiment with Yondu as a condiment.

We are still tweaking this, as we have done in the past, so at some time, we may end up doing another Korean style class.

Spice Rice Cakes (Tteokbokki)

Instructions: http://www.milkandcardamom.com/2017/06/06/vegan-tteokbokki/

Ingredients: 

• 2 cups of water or vegetable broth
• 1/4 cup gochujang (Korean red pepper paste)
• 1 tbsp Korean red pepper flakes
• 2 tbsp brown rice syrup
• 1 tbsp Yondu
• 10 tubular Korean brown rice cakes 
• 2 carrots, sliced
• scallions and sesame seeds for garnish

Korean Glass Noodles (Japchae)

Instructions: http://hannahchia.com/japchae-korean-glass-noodle-stirfry/

Ingredients: 

• Obviously take out the oil. I still haven't mastered this recipe without a little bit of sesame oil... 

Potato Pancake (Gamja Jeon)

Instructions: http://www.astigvegan.com/korean-potato-pancakes-gamjajeon/

Ingredients: 

Mix

• 2 medium Russet potatoes, peeled
• 1/2 tsp salt
• 1/4 cup chopped chives or green onion
• 1/4-1/2 cup wheat flour 

Sauce

• 2 tbsp liquid aminos
• 1 tbsp vinegar

Note: Use non-stick pan if omitting oil, or perhaps a Stainless Steel pan, which often times works even better than non-stick. There's also a spray of avocado oil, and even