Vegan Gohan


Korean style spicy soup

I know some of you were waiting for this recipe because I always get
a lot of likes on Instagram when I post photos of this Korean style spicy soup :)

This recipe is not just spicy, it is also tasty.

Make sure to cook extra rice because this soup really goes well with rice!!


Ingredients(Serves 2)
1 cup vegan kimchi
Half pack of tofu
150g Mung bean sprout
3~4 shiitake mushrooms
1 pack of enoki mushrooms (about100g)
oil to grease your pan

2 cup filtered water
2 tbsp kochujang
1 tbsp white miso
1 tsp Mushroom Seasoning Powder
1 tsp grated garlic
1 tsp Gochugaru (Korean Red Chilli Powder)

2 tbsp chopped scallions
1tsp Gochugaru (Korean Red Chilli Powder)
1 tsp sesame oil

1. Wash and chop vegetables (you don't need to chop Mung bean sprout)
2. Mix all the ingredients for soup in medium pot.
( I use Korean stone pot because it looks pretty and keeps soup hot for long time.
You can get similar one here)
3. In a pan, heat the cooking oil on medium heat and cook Mung bean sprout.
4. Put all the vegetables, cooked Mung bean sprout, and bring it to boil.
After it start boiling bring it to mideum low heat and cook it for 15~20 min.
5. Top with scallions, gochugaru and drizzle with sesame oil.
6. Serve with steamed rice.

I don't think this is too spicy but if you are not used to spicy food, please use less gochugaru!

Rice Porridge/Congee お粥

I am not a big fan of rice porridge, it tastes boring. However, one of my daughters got sick
so I made rice porridge for the first time in a while. I usually make Japanese style rice porridge,
but this time, I made Chinese style rice porridge. It was really tasty and loved it.


Ingredients(Serves 2)
1 cup cooked rice
2 cups filtered water
1 tsp grated ginger
1/2 tsp mushroom seasoning powder/salt

2 tbsp chopped scallions
2 tbsp chopped cilantro
2 tbsp fried onions
1 tsp sesame oil

1. Bring rice and water to a boil in a medium pot over high heat.
Reduce heat to medium-low, cover, and cook for 10 min.
2. Add mushroom seasoning powder/salt, stir to dissolve and cook for another 2~3 min.
3. Serve in bowls and drizzle sesame oil, scallions, cilantro and fried onions.

You can use salt if you don't have mushroom seasoning powder but I highly
recommend to use mushroom seasoning powder. It makes porridge more tasty!!

Yaki Onigiri  焼きおにぎり 

As a child , my mother used to make us Yaki Onigiri every time we had a barbeque.
She would grill the onigiri on the bbq grill.

Yaki Onigiri (grilled onigiri) is grilled on a wire grill until crispy, then brushed with soy sauce or miso,
but my Yaki Onigiri doesn't use a grill. I use a pan instead of a grill, then mix yaki onigiri sauce into the rice so
the flavor is not just on the outside of the onigiri.









Ingredients(Makes 7)
700g/25oz cooked Japanese short grain rice
1 tsp Mushroom Seasoning
3 tbsp Tamari/soy sauce
1/2 mirin (optional)
1/2 sesame oil
1 tsp maple syrup/Agave nectar (1 1/4 tsp if you are not using mirin)

1. Mix mushroom seasoning, tamari, mirin, sesame oil and maple syrup together.
2. Pour the mixture over rice( make sure that rice is hot or warm ) and stir well.
3. Wet your hands and place the ball of rice between your cupped palms.
Now squeeze, flip, and turn the rice ball several times to form it into a triangular shape.
4. Cut the parchment paper into a shape of the pan then place into the pan. Set the stove on medium heat and place onigiri on to the pan. Using the parchment paper prevents the onigiri from sticking on to the pan, as well as making it easier when cleaning up.
5. Cook each side of the onigiri around 5-7 minutes or into a haze of your preference.
6. Serve hot or warm.

You can wrap the onigiri individually with plastic wrap and store it in the freezer if you wish to eat it later.
Just heat it up in the microwave.

Noodle Soup

Today, I will share a simple noodle soup recipe!!


To add taste, I added fried onion. I always like to put something crunchy on my food.

I got this one at Trader Joe's but you can also get fried onion places like your local at Asian Market.

I've also seen it at IKEA before.


(Serves 2)
4 oz dried rice vermicelli noodles
3 cups filtered/bottled water
2 handful chopped Chinese cabbage
1 carrot
4 stalks baby broccolis
1/3 cup chopped scallion
1/2 cup chopped cilantro
3 1/2 tbsp Mushroom Seasoning
Pepper to taste ( I use white pepper )
1~2 tbsp fried onion (optional)

1. Cook noodles according to package directions.
2. In a medium pot, boil filtered water.
3. When water comes to a boil, add the mushroom seasoning, and stir till it is dissolved.
4. Add white part of Chinese cabbage, carrot and baby broccoli stems. Cook it for 2 min.
5. Add rest of the Chinese cabbage, baby broccoli crowns and cook it for another 1 min.
6. Divide the cooked noodles among bowls and pour the soup over the noodles.
7. Top soup with scallions, cilantro, fried onions (optional) and serve.

You can also put mushrooms and tofu if you like.
You can just put any vegetables you like but I highly recommend to put Chinese cabbage.
It makes really good stock.
I got my Mushroom Seasoning at a local Korean Market called Hmart but you can also order at Amazon.
I also use this Mushroom Seasoning for stir fries, miso soup and other Asian dishes.

Korean Style Stir Fry (Gluten Free)


I usually marinade tofu/meat alternatives when I make Korean style stir fry. However, marinading
takes time so, I created one where you don't need to marinade it.
It's not tasty as marinade one but it's still taste good and my recipe is really
healthy because it has a lot of veggies!!



(Serves 2~3)
1 pack of extra firm tofu ( press for 15 min before cutting )
1/4 medium onion
2 handful of bean sprouts
1 carrot
1/2 bell pepper
3~4 shiitake mushrooms
2~3 scallions
1tsp sesame oil
1tbsp cooking oil

2~3 cloves of grated garlic.
2 1/2 tbsp tamari/soy sauce
2 tbsp sake/water
1tbsp ground white sesame seeds
1 tbsp gochujang
1tsp maple syrup/sugar

1. Mix sauce by adding grated garlic, tamari, sake, gochujang and maple syrup.
Whisk to combine. Taste and adjust flavor as needed.
2. Cut all the vegetables and tofu except bean sprouts.
3. Heat the cooking oil in a pan over medium-high heat.
4. Cook onion, carrot and shiitake mushrooms for about 1min.
5. Add bean sprouts and bell pepper and cook it for another 1min.
6. Add tofu and scallions and cook and stir for 1min.
7. Add the sauce and stir well.
8. Turn off the stove, drizzle with sesame oil and stir it lightly.
9. Serve immediately.

Serve with steamed rice.
I use this gochujang and bought it at Korean Market. However, many grocery stores carry
gochujang now, I've even seen it at TARGET.
Sprinkle with Gochugaru(Korean red pepper powder) and white sesame seeds if you like.
If you want to make it gluten free, make sure to use tamari or gluten free soy sauce.
You can replace bean sprouts with shredded cabbage if you can't find it at your local grocery store.