Kimchi Udon Soup (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 1
    tbsp Korean soup soy sauce
  • salt
  • 1/3
    cup kimchi juice
  • 1
    tbsp yondu
    per cup water
  • 1/2
    cup kimchi
  • 2
    portions frozen udon noodles
  • 2
    portions sliced yubu

Instructions

1
This is another quick and easy recipe you all can make at home for breakfast, lunch, dinner, or late munches!
2
Boil 3.5 cups broth. Make a veggie broth with 1 tbsp yondu (per cup water). Add 1/2 cup kimchi, 1/3 cup kimchi juice, 1 tbsp Korean soup soy sauce and salt.
3
Add 2 portions frozen udon noodles. Cook by package instructions.
4
When noodles are done cooking, mix in 2 portions sliced yubu.
5
Transfer to a serving bowl and garnish with some green onions.
6
Enjoy!
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This is another quick and easy recipe you all can make at home for breakfast, lunch, dinner, or late munches!

Extra Chili Oil (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 2
    tbsp Sichuan peppercorns
  • 3
    cups neutral oil
  • 12
    cloves garlic
  • 2
    oz ginger
  • 1
    onion
    peel on
  • 1
    bay leaf
  • 1/2
    cup chili flakes
  • 3
    large shallots
  • 1/2
    onion
  • 3
    tbsp neutral oil
  • 3
    tbsp toban djan
  • 3
    tbsp soy sauce
  • 2
    tbsp sugar
  • 1/2
    tsp MSG
  • pinch of salt
  • 1/2
    cup chili flakes
  • 2
    tbsp gochugaru
  • 2
    tbsp fermented black beans

Instructions

1
Extra chili oil means extra smokey, extra spicy, extra flavorful, and extra delicious!
2
Slice 2 oz ginger, crush 12 cloves garlic, and quarter 1 onion (peel on). Combine with 2 tbsp Sichuan peppercorns, 1 bay leaf, and 3 cups neutral oil in a pan.
3
Turn heat to medium and simmer for 15-18min or until all the veggies are brown.
4
Toast 1/2 cup chili flakes 4-5min until darkened and smokey.
5
Add the chili flakes into the flavored oil and keep simmer until oil is dark brown, about 12min, then remove from heat.
6
Meanwhile chop 1/2 onion or 3 large shallots.
7
Heat a wok over high heat, add 3 tbsp neutral oil, and chopped onion. Stir fry onion until caramelizedX about 4min.
8
Add 3 tbsp soy sauce to create a beautiful smokey flavor. Add 3 tbsp toban djan and stir fry sauce and onion mixture for 1 minute.
9
Reduce heat, add 1/2 cup chili flakes, 2 tbsp gochugaru, 2 tbsp fermented black beans, 2 tbsp sugar, 1/2 tsp MSG, pinch of salt. Strain oil and stir and cook 1m
10
Store in an air-tight jar like a mason jar. Keep in a pantry, not a fridge. It will last 3-4 months.
11
Enjoy with a variety of dishes!
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Extra chili oil means extra smokey, extra spicy, extra flavorful, and extra delicious!

Vegetable Chow Fun Recipe (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 2
    tsp mushroom soy sauce
  • 2
    oz shiitake
  • 6
    oz fried tofu
  • 2
    tsp Shaoxing wine
  • 1
    tsp dark soy sauce
  • 1/8
    tsp pepper
  • 4
    oz bean sprouts
  • 3-4
    cloves garlic
  • 1
    oz ginger
  • 4
    oz garlic chive or green onions
  • 3-4
    tbsp cooking oil
  • 1
    tsp dark soy sauce
  • 12
    oz chow fun noodles
  • 1.5
    tbsp veg oyster sauce
  • 1.5
    tbsp agave nectar
  • 1
    tbsp Shaoxing wine
  • 1
    tbsp mushroom soy sauce

Instructions

1
This is my go-to dinner recipe when I have no idea what to make for dinner because it’s so quick to make, the ingredients are simple, and it cleans the fridge!
2
Combine 2 oz shiitake, 6 oz fried tofu, 2 tsp mushroom soy sauce, 2 tsp Shaoxing wine, 1 tsp dark soy sauce, 1/8 tsp pepper. Mix well to coat tofu and mushroom.
3
Chop 3-4 cloves garlic and 1 oz ginger. Prepare 4 oz bean sprouts and cut 4 oz garlic chive or green onions into 2” long pieces.
4
Heat a wok or skillet over high heat until smoking. Add 3-4 tbsp cooking oil. Add garlic and ginger and stir fry 30s. Add mushroom and tofu. Cook 2-3 min.
5
Add 12 oz chow fun noodles, 1.5 tbsp veg oyster sauce, 1 tsp dark soy sauce, 1 tbsp mushroom soy sauce, 1.5 tbsp agave nectar and 1 tbsp Shaoxing wine. Cook 2m.
6
Stir in garlic chive and beansprouts, cook 30-45s and remove from heat.
7
Remove from heat and serve immediately. I love serving my chow fun with some of my chili oil and ice cold beer!
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This is my go-to dinner recipe when I have no idea what to make for dinner because it’s so quick to make, the ingredients are simple, and it cleans the fridge!

Quick Kimchi Recipe: Geotjori (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 1
    large Napa cabbage
  • 3
    cups cold water
  • 1/2
    cup Korean kimchi sea salt
  • 3
    tbsp maesilaek
  • 8
    tbsp gochugaru
  • 1
    tbsp Korean soup soy sauce
  • 10-12
    cloves garlic
  • 2
    tbsp yondu
  • 1/4-1/2
    tsp salt
  • 4-6
    green onions
  • 2
    tsp toasted sesame seeds

Instructions

1
This kimchi recipe is for those people who might find traditional Korean Kimchi a little complicated or time-consuming to prepare.
2
Cut 1 large Napa cabbage in quarters lengthwise and remove the stem. Add the small leaves whole, and the big outer leaves cut into 3” long 1” wide into a bowl.
3
Mix 3 cups cold water and 1/2 cup Korean kimchi sea salt. Pour salt water over the cabbage and press down with hand. Soak for 1 hour. Toss upside down after 30m
4
Chop 10-12 cloves garlic. Combine with 8 tbsp gochugaru, 2 tbsp yondu, 1 tbsp Korean soup soy sauce, and 3 tbsp maesilaek.
5
Drain salted cabbage and rinse under cold water to rinse off excess salt. Drain completely for about 5-10min.
6
Cut 4-6 green onions into half lengthwise then into 2” pieces. Mix cabbage, green onion, and sauce with gentle pressure and squeezing. Add 1/4-1/2 tsp salt.
7
Add about 2 tsp toasted sesame seeds and toss. Transfer to a serving plate to serve - it can be eaten immediately! No fermentation process needed!
8
Enjoy with warm cooked rice!
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This kimchi recipe is for those people who might find traditional Korean Kimchi a little complicated or time-consuming to prepare.

Creamy Kimchi Pasta Recipe (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 1
    big pot water
  • generous amount salt
  • 8
    oz pasta
  • 1/2
    onion
  • cooking oil
  • 1
    tbsp soy sauce
  • gochugaru
  • 3/4
    cup well-fermented kimchi
  • 2
    tbsp veg oyster sauce
  • 1/4
    block firm tofu
  • 1
    cup Not Milk
  • 1/2
    tsp smoked paprika
  • 2
    tbsp kimchi juice
  • 2
    tbsp nutritional yeast
  • black pepper
  • vegan parmesan
  • gochugaru
  • chopped green onion

Instructions

1
This creamy kimchi pasta recipe has been my new favorite pasta recipe that I’ve been cooking at least once a week nowadays!
2
Bring 1 big pot water to a boil and add generous amount salt and cook pasta by following directions on the package. You will need 8 oz pasta.
3
Heat a large skillet over medium heat. Add cooking oil and swirl to coat. Slice 1/2 onion and add to skillet. Season with salt and pepper. Sauté onion 3-4min.
4
Add 3/4 cup well-fermented kimchi, 1 tbsp soy sauce, and 2 tbsp veg oyster sauce. Sauté until kimchi is softened, 5-6m. Add gochugaru to taste.
5
Combine 1/4 block firm tofu and 1 cup Not Milk in a blender until very smooth.
6
Pour creamy sauce into the skillet. Deglaze caramelized bits on the bottom of the skillet. Add 2 tbsp kimchi juice and 1/2 tsp smoked paprika. Mix well.
7
Add cooked pasta into the sauce, sprinkle 2 tbsp nutritional yeast on top of noodles. Mix only noodles and nutritional yeast first, so yeast will stick.
8
Sprinkle vegan parmesan and black pepper to taste.
9
To your taste, garnish with chopped green onion, gochugaru, extra cheese, and/or black pepper. Serve immediately. Enjoy!
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This creamy kimchi pasta recipe has been my new favorite pasta recipe that I’ve been cooking at least once a week nowadays!

Best Vegan Pho Recipe: How To Make Easy Vegan Pho At Home (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 1
    tbsp fennel
  • 2
    sticks cinnamon
  • 2
    cloves
  • 1/2
    tsp ground cardamom
  • 1.5
    tbsp coriander
  • 5
    star anise
  • 1
    large onion
  • 1
    large ginger
  • 6
    green onion root
  • 16
    cups water
  • 3-5
    cilantro root
  • 1
    lb radish/carrot
  • 1
    lb cabbage
  • thin rice noodles
  • 1
    lb fried tofu
  • 12
    oz mushrooms
  • 2
    tbsp mushroom soy sauce
  • 3
    tbsp yondu
  • 2
    tsp sugar
  • 2-3
    tsp salt
  • sliced chili
  • lime
  • beansprouts
  • Thai basil
  • green onion
  • red onion
  • cilantro
  • sriracha
  • hoisin sauce
  • chili oil

Instructions

1
I’m super thrilled and excited to share my vegan pho recipe that I know you guys will make over and over and over again!
2
Toast slices in a dry skillet over med-high heat for 2-3m: 5 star anise, 1.5 tbsp coriander, 1 tbsp fennel, 2 sticks cinnamon, 2 cloves, 1/2 tsp ground cardamom
3
Peel and cut in half 1 large onion and cut in half 1 large ginger. Roast in the same skillet as spices for 8-10m until surfaces are blackened and oozing juice.
4
To a pot, add spices/onion/ginger. Add 1 lb radish/carrot, 1 lb cabbage, 6 green onion root, and 3-5 cilantro root. Pour 16 cups water and boil. Simmer 1 hour.
5
Cook thin rice noodles by package. When rice noodles are cooked, strain, quickly rinse under room temp water and let it air dry for 20-30 minutes.
6
Remove solids. Season with 2 tbsp mushroom soy sauce, 3 tbsp yondu, 2 tsp sugar, 2-3 tsp salt. Add 1 lb fried tofu and 12 oz mushrooms. Boil then remove heat.
7
On a small plate, arrange beansprouts, lime, sliced chili, and Thai basil to serve with pho.
8
Go ahead and chop some cilantro, green onion, and red onion. Now we’re ready, let’s assemble!
9
In a bowl, add cooked rice noodles, sprinkle with with cilantro, green onion, and red onion. Then pour broth with tofu and mushrooms.
10
Serve with sriracha, hoisin sauce, chili oil, and a veggie plate. Enjoy!
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I’m super thrilled and excited to share my vegan pho recipe that I know you guys will make over and over and over again!

Easy Wonton Soup Recipe Vegan (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 2
    green onions
  • 3
    cloves garlic
    crushed
  • 3
    large slices ginger
  • 1
    pinch salt
  • 5
    cups water
  • 1
    tsp soy sauce
  • 2 1/2
    tbsp yondu
  • 1
    tsp soy sauce
  • 1
    tsp cornstarch
  • 1/4
    tsp sugar
  • 1
    green onion
  • 1/4
    tsp sesame oil
  • 1
    clove garlic
  • 4
    oz Omni pork ground
  • 1/2
    tsp ginger
  • 1
    pinch pepper
  • 20-23
    square wonton wrappers
  • green onion
    chopped
  • cilantro
    chopped

Instructions

1
We all need to warm our bodies, soul, and we all need a big hug to our spiritual being. Trust me, this easy wonton soup will do it. Let’s get started!
2
Boil 5 cups water, 2 1/2 tbsp yondu, 1 tsp soy sauce, 1 pinch salt, 3 large slices ginger, 3 cloves garlic (crushed), 2 green onions. Simmer on low for 15m.
3
For the main protein of my wontons, I’m going to use Omni Pork today. It has the remarkably same texture as real ground pork and it works amazing for wontons.
4
Mix 4 oz Omni pork ground, 1 tsp soy sauce, 1 tsp cornstarch, 1/4 tsp sesame oil, 1/4 tsp sugar, 1 pinch pepper, 1 clove garlic, 1/2 tsp ginger, 1 green onion.
5
You will need 20-23 square wonton wrappers for this recipe. Place wonton wrappers on a working surface or a plate and cover with a damp paper towel.
6
Take wrapper in left palm, paint edges lightly with cold water. Place 1/2 tsp filling in the center and fold like video. Place wontons 1/2” apart on parchment.
7
When wontons are ready, discard soup’s solid ingredients and boil. Add wontons and cook for 3-5m. Add salt and pepper to taste.
8
Transfer to a serving bowl and garnish with green onion (chopped) and cilantro (chopped) to taste.
9
Enjoy!
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We all need to warm our bodies, soul, and we all need a big hug to our spiritual being. Trust me, this easy wonton soup will do it. Let’s get started!

Blanched Vegetables with Chojang Dressing (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 1
    lb your choice of vegetables
  • 1
    large pot water
  • generous amount of salt
  • 1/2
    lemon
  • 1
    tsp soy sauce
  • 1
    tbsp rice vin.
  • 2
    cloves garlic
  • 2
    tbsp raw sugar
  • 4
    tbsp sesame oil
  • 1
    tbsp gochugaru
  • 4
    tbsp gochujang
  • 2
    tbsp sesame seeds

Instructions

1
This is a simple Korean appetizer, side dish, or a light dinner idea on any given day! For blanched vegetables you can use any vegetable in your fridge.
2
First, boil 1 large pot water. Meanwhile, prepare 1 lb your choice of vegetables. Just cut vegetables into bite sizes.
3
When the pot of water is boiling, add a generous amount of salt and the prepared vegetables. Blanch for 1min. Drain vegetables and rinse with cold water.
4
Mix 4 tbsp gochujang, 2 cloves garlic, 1/2 lemon, 2 tbsp raw sugar, 1 tbsp rice vin., 1 tbsp gochugaru, 1 tsp soy sauce, 4 tbsp sesame oil, 2 tbsp sesame seeds
5
Pour the chogang dressing on top of the blanched vegetables and it’s done! This is amazing as an appetizer, side dish, or a light dinner idea on any given day!
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This is a simple Korean appetizer, side dish, or a light dinner idea on any given day! For blanched vegetables you can use any vegetable in your fridge.

Vegetarian Drunken Noodles (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 1
    tsp yondu or fish sauce
  • 1
    pinch pepper
  • 1
    clove garlic
    grated
  • 8
    oz tofu
  • 6
    oz bok choy
  • 1
    large shallot
  • 1-4
    Thai chilis
  • 8
    cloves garlic
  • 3
    tbsp chili oil
  • 1
    tsp dark soy sauce
  • 2
    tbsp agave nectar
  • 2
    tbsp veg. oyster sauce
  • 1
    lb rice noodles
  • 1
    tbsp yondu
  • 1
    pinch pepper
  • 1
    tbsp soy sauce
  • 1
    handful Thai basil leaves

Instructions

1
This vegetarian drunken noodles recipe is something you want to keep in your kitchen and cook over and over again for yourself or for loved ones.
2
Slice 8 oz tofu into 1/4” thin slices and marinate with 1 tsp yondu or fish sauce, 1 clove garlic (grated), and 1 pinch pepper. Let it marinate for 10 minutes.
3
Chop 8 cloves garlic, 1-4 Thai chilis, and slice 1 large shallot. Cut 6 oz bok choy into bite sized pieces. You can also use broccoli, kale, or other veggies!
4
Heat a wok over high heat, add your choice of 3 tbsp chili oil or cooking oil and swirl to coat. Add garlic, chili, and shallot and stir fry for 30s-1m.
5
Add the marinated tofu and sear them for 1-2 minutes on each side. Add 1 tbsp of oil at a time if needed.
6
Add vegetable, 1 lb rice noodles, 1 tbsp yondu, 1 tbsp soy sauce, 1 tsp dark soy sauce, 2 tbsp veg. oyster sauce, 2 tbsp agave nectar, 1 pinch pepper. Stir fry.
7
Turn off heat and add 1 handful Thai basil leaves. Toss everything together and serve immediately with a lime wedge. Enjoy!
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This vegetarian drunken noodles recipe is something you want to keep in your kitchen and cook over and over again for yourself or for loved ones.

Tempura Udon Noodle Soup Recipe (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 1/2
    cup sake or water
  • 2
    charred green onion and shiitake
  • 2
    taps mushroom seas.
  • 5x5"
    dasima
  • 1
    cup mirin and soysauce
  • 1
    onion
    slice
  • frying oil
  • 1
    sweet potato
    julienne
  • 2
    cups tempura flour
  • handful
    kkaetnip
    slice
  • 1 1/2
    cups water
  • 1
    tsp salt
  • 1
    oz rehydrated cut miyeok
  • 2
    packs frozen udon
  • 6
    tbsp tsuyu
  • 4
    cups water

Instructions

1
I couldn’t wait to share this Tempura Udon (Twigim Udong in Korean) recipe with you all, because it is one of the best tasting noodle soups I made recently!
2
Boil 1/2 cup sake or water. Add 1 cup mirin and soysauce, 5x5" dasima, 2 charred green onion and shiitake, 2 taps mushroom seas.. Remove dasima and simmer 15m.
3
Preheat frying oil to 350F. Combine 1 sweet potato (julienne), 1 onion (slice), handful kkaetnip (slice), 2 cups tempura flour, 1 1/2 cups water and fry 4-5m.
4
Boil 4 cups water, 6 tbsp tsuyu, 1 tsp salt. Add 1 oz rehydrated cut miyeok. Cook 2 packs frozen udon.
5
Combine noodles and broth. Add green onions, transfer to two serving bowls and top it with 2 pieces of vegetable tempura.
6
Serve immediately and enjoy!
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I couldn’t wait to share this Tempura Udon (Twigim Udong in Korean) recipe with you all, because it is one of the best tasting noodle soups I made recently!