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.