Fried tofu basted in soy sauce, red peppers, green onions, garlic, and ginger.
Saw you mention making your own kimchi. You just need to skip out on using fish sauce when making your own. Just make sure to salt and red pepper in layers and if you're doing Napa cabbage make sure to get the salt into the crevices.
I get it. I'm a right fiend for kimchi stew too. Quite literally a food I could eat for the rest of my life and not get sick of it.
Honestly Koreans have historically pickled or preserved almost everything they could get their hands on so honestly the limits of side dish making comes from oneself and their willingness to delve into the unorthodox.
100% agreed, I'm not Korean myself but in the last decade or so my closest friends have been Korean, and they love more than anything to teach me more about Korean food and culture. The dizzying myriad banchans and kimchis amazed me at first, but seeing how it's more about the process than the dish made it click much better in my head, haha.
I could probably eat ssambap and gukbap daily for the rest of my life and die happy, lol
Fried tofu basted in soy sauce, red peppers, green onions, garlic, and ginger.
Saw you mention making your own kimchi. You just need to skip out on using fish sauce when making your own. Just make sure to salt and red pepper in layers and if you're doing Napa cabbage make sure to get the salt into the crevices.
Yep, I've seen vegan fish sauce recipes so I was going to go for that to keep the flavor similar. Thanks for the advice!
You can also try your hand at water kimchi. That might be an easier and quicker trial run for making kimchi for beginners
Love that too, but I have a need for Kimchi Jjigae and Dubu Kimchi as well so that would be in addition to, not replacing.
I get it. I'm a right fiend for kimchi stew too. Quite literally a food I could eat for the rest of my life and not get sick of it.
Honestly Koreans have historically pickled or preserved almost everything they could get their hands on so honestly the limits of side dish making comes from oneself and their willingness to delve into the unorthodox.
100% agreed, I'm not Korean myself but in the last decade or so my closest friends have been Korean, and they love more than anything to teach me more about Korean food and culture. The dizzying myriad banchans and kimchis amazed me at first, but seeing how it's more about the process than the dish made it click much better in my head, haha.
I could probably eat ssambap and gukbap daily for the rest of my life and die happy, lol
You pretty much described my daily culinary life in a nutshell lmao