Vegan Korean Fried Chicken Nuggets

Mary Kim
Ingredients
Dry Dredge
- Flour1 : 1 : 1 ratio
- Cornstarch1 : 1 : 1 ratio
- Panko1 : 1 : 1 ratio
Seasoning
- 1tbsp Sugar
- 2tbsp Ketchup
- 2King oyster mushrooms
- 2tbsp Gochujang
- 1tbsp Cornstarch
- 2tbsp Ketchup
- 1tbsp Garlic powder
- 1tbsp Soy sauce
- 1tbsp Flour
Instructions
1
Prepare Mushrooms
-Slice mushrooms into 1/2” slices and sweat them. Set aside for a little while
-Squeeze out extra liquid and pat dry
2
Season Mushrooms
- Add gochujang, ketchup, honey, garlic powder, soy sauce, sugar, flour, and cornstarch to your mushroom mixture
3
Frying
- Add mushrooms one at a time and fry at around 360F
- When the mushrooms have a good brown crust, remove and cool on rack
- Eat immediately
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Prepare Mushrooms
-Slice mushrooms into 1/2” slices and sweat them. Set aside for a little while
-Squeeze out extra liquid and pat dry
Galbi Jjim (Braised Beef Short Ribs)

Mary Kim
Ingredients
- 2tbsp garlic
- 1tbsp dashida (beef bullion powder)
- 1/4cup soy sauce
- 3-4shitake mushrooms
- 4-5potatoesuse new potatoes or fingerlings to keep shape
- 3lbs beef short ribs
- 1cup water
- 1tbsp honey ginger marmaladeor substitute 1 tbsp honey and 1/2 tbsp ginger
- green & red chilies
- carrots
- 1/4cup brown sugar
- 1package apple sauceapprox. 1/2 cup
- 2tbsp mirin
- green onions
Instructions
1
Ingredients
3 lbs beef short ribs
1 cup water
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp mirin
2 tbsp garlic
1 tbsp dashida (beef bullion powder)
1 tbsp honey ginger marmalade (or substitute 1 tbsp honey and 1/2 tbsp ginger)
1 package apple sauce (approx. 1/2 cup)
green onions
4-5 potatoes (use new potatoes or fingerlings to keep shape)
carrots
3-4 shitake mushrooms
green & red chilies
Step 1: Meat Prep
- Cut ribs into individual pieces
- Soak ribs in water overnight or do a parboil and boil meat for about 5 minutes (this is to get rid of scum)
- Rinse off meat and transfer to clean pot
2
Step 2: Sauce
- Combine all of the ingredients and pour over meat
- Add shitake mushrooms
- Cook on medium heat for about 45 minutes
3
Step 3: Veggie Prep
- Start cutting up potatoes, carrots, green onions, chilies
Make sure to round off edges so they don’t break apart in the braise
- Once meat has been partially cooked, add potatoes and carrots to pot. Cook for another 20 minutes
Baste liquid onto ribs and potatoes and carrots occasionally.
If sauce is reducing too much, add water. Make sure not to burn.
- About 5 minutes before serving, add chilies and green onions and gently stir
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Ingredients
3 lbs beef short ribs
1 cup water
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp mirin
2 tbsp garlic
1 tbsp dashida (beef bullion powder)
1 tbsp honey ginger marmalade (or substitute 1 tbsp honey and 1/2 tbsp ginger)
1 package apple sauce (approx. 1/2 cup)
green onions
4-5 potatoes (use new potatoes or fingerlings to keep shape)
carrots
3-4 shitake mushrooms
green & red chilies
Step 1: Meat Prep
- Cut ribs into individual pieces
- Soak ribs in water overnight or do a parboil and boil meat for about 5 minutes (this is to get rid of scum)
- Rinse off meat and transfer to clean pot
Yangnyeom Chicken (Sweet & Spicy Fried Chicken)

Mary Kim
Ingredients
- frying oil
- msgoptional
- 3-4lb chicken thigh
- 1/2cup potato starch
- 1/2tbsp salt
- 1tbsp garlic powder
- 1cup flour
- 1cup water
- 1/2cup glutinous rice flour
- 1tbsp baking powder
- salt and pepper
- 2tbsp soy sauce
- 2tbsp garlic
- 2tbsp starch syrup
- 2tbsp gochujang
- 2tbsp sugar
- 2tbsp ketchup
Instructions
1
Frying Chicken
3-4 lb chicken thigh
Wet Batter
1 cup flour
1 cup water
1 tbsp garlic powder
1/2 tbsp salt
Dry Dredge
1/2 cup glutinous rice flour
1/2 cup potato starch
1 tbsp baking powder
salt and pepper
msg (optional)
frying oil
Cut chicken thighs into 2-3” chunks
Season with garlic powder and salt
Combine flour and water to create wet batter
In a separate bowl, combine glutinous rice flour, potato starch, baking powder, salt and pepper, and msg
Mix chicken into batter, then slowly carefully coat it in the dry dredge
Heat oil to 350°F and drop a few pieces of chicken at a time
After about 5-7 minutes, remove and let cool on a rack
Once everything is fried once, heat oil to about 375°F and fry the chicken once again for about 2-3 minutes, or until golden brown
Remove and let rest before adding into sauce
2
Yangnyeom Sauce
2 tbsp garlic
2 tbsp gochujang
2 tbsp soy sauce
2 tbsp sugar
2 tbsp ketchup
2 tbsp starch syrup
Heat a drizzle of oil and cook garlic with gochujang
Add soy sauce to perimeter of the pan (add a splash of water if needed)
Add sugar, ketchup, and starch syrup
Cook down until it thickens, then add fried chicken
Garnish with sesame seeds or nuts and enjoy!
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Frying Chicken
3-4 lb chicken thigh
Wet Batter
1 cup flour
1 cup water
1 tbsp garlic powder
1/2 tbsp salt
Dry Dredge
1/2 cup glutinous rice flour
1/2 cup potato starch
1 tbsp baking powder
salt and pepper
msg (optional)
frying oil
Cut chicken thighs into 2-3” chunks
Season with garlic powder and salt
Combine flour and water to create wet batter
In a separate bowl, combine glutinous rice flour, potato starch, baking powder, salt and pepper, and msg
Mix chicken into batter, then slowly carefully coat it in the dry dredge
Heat oil to 350°F and drop a few pieces of chicken at a time
After about 5-7 minutes, remove and let cool on a rack
Once everything is fried once, heat oil to about 375°F and fry the chicken once again for about 2-3 minutes, or until golden brown
Remove and let rest before adding into sauce
Kimchi Jjim (Braised Kimchi)

Mary Kim
Ingredients
- 3-4lbs Pork Belly
- 1Onion
- 1-2Green Chilies
- 1/2 headAged Kimchi
- 2-3Green Onions
- 2tbsp Sesame Oil
- 2tbsp Minced Garlic
- 4tbsp Kimchi Juice
- 1tbsp Sugar
- 1-2cups Water
- 1tbsp Doenjang
- 2tbsp Soy Sauce
Instructions
1
Prep Ingredients
3-4 lbs Pork Belly
1 Onion
2-3 Green Onions
1-2 Green Chilies
1/2 head Aged Kimchi
Cut pork belly into 2-3" pieces
Layer on bottom of braiser or stock pot
Add layer of onions
Add kimchi on top
2
Sauce
4 tbsp Kimchi Juice
2 tbsp Soy Sauce
2 tbsp Minced Garlic
2 tbsp Sesame Oil
1 tbsp Doenjang
1 tbsp Sugar
1-2 cups Water
Mix the ingredients together and add to pot
Adjust water to pot size and to personal taste
Cook over medium high heat for about 45 minutes
Add water as needed
When the kimchi is easily able to rip apart and the pork belly is completely cooked, the dish is ready
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Prep Ingredients
3-4 lbs Pork Belly
1 Onion
2-3 Green Onions
1-2 Green Chilies
1/2 head Aged Kimchi
Cut pork belly into 2-3" pieces
Layer on bottom of braiser or stock pot
Add layer of onions
Add kimchi on top
Baechu Kimchi

Mary Kim
Ingredients
- 3 cupswater2:1 water to salt ratio
- 1 1/2 cupKosher Salt1/4 cup per pound of cabbage
- 1 cupGarlicminced
- 2 tbspDashida
- 1/4 cupGingerminced
- 1/4 cupFish Sauce
- 2 tbspShrimp Brine
- 2 cupsGochugaru
- 1/4 cupSugar
- 1 cupApple Sauce
- 4 cupsWater
- Green Onion
- Daikon Radish
- Carrots
- Chives
Instructions
1
Curing Cabbages
1 1/2 cup Kosher Salt (1/4 cup per pound of cabbage)
3 cups water (2:1 water to salt ratio)
- Weigh cabbages
- Cut whole cabbages in half
- Cut a slice in the halves (like you are going to quarter, but not all the way)
- Rinse cabbages to prepare for brine
- Brine cabbages in 1/4 C salt to 1 lb of cabbage.
- Water level should be at least 2:1 water to salt
If the cabbages are not properly cured, your kimchi has the tendency to go bad faster.
I typically like to do a extra salty brine to ensure a proper cure. On the flip side, my kimchi sauce is typically unsalted to balance out the overall flavors. This method has worked out well for me, and I am able to keep the the fermentation process going at a steady rate.
If your cabbages end up being too salty, soak them in fresh water until the salt levels are good.
2
Making the paste
4 cups Water
2 cups Gochugaru
1 cup Garlic (minced)
1 cup Apple Sauce
1/4 cup Ginger (minced)
1/4 cup Sugar
1/4 cup Fish Sauce
2 tbsp Dashida
2 tbsp Shrimp Brine
- Mix water and glutinous rice flour together in a microwave safe bowl
- Cover with saran wrap (with a small vent hole) and microwave at 2 minute increments until a thick paste/glue forms.
- Make sure to mix the glue in between each heating to evenly distribute the rice flour.
- Also, take care to not overflow the mixture, because it can bubble up near the end of the heating cycle.
- Mine took about 8 total minutes
- Cool the glue before adding any of the aromatics
- Add in your korean red pepper flakes, garlic, apple sauce, ginger, sugar, fish sauce, dashida, and shrimp brine
- Make sure to finely chop shrimp brine before adding to avoid having big chunks in your final kimchi
- Mix well and store in air tight container - this should keep for a little while and can be used for more kimchi batches in the future!
3
Filling
Daikon Radish
Green Onion
Carrots
Chives
- Finely julienne your radish, carrots, green onions, and chives into about 2” long pieces
- If your green onions are too thick, slice them lengthwise to get rid of some bulk
- Make as much as you want - but if your kimchi is too salty, you can add more veggies to compensate
- Add a couple of cups of sauce to your veggies and make a sauce mixture.
- Take a handful of mixture and paint onto your cabbages, making sure to deposit some sauce in between each cabbage leaf.
- If you want to make a more “aesthetically pleasing” kimchi, to keep your veggies to the inner portions of your cabbage and don’t let them stick out the side. You want your cabbages to look as clean as possible
- Once your cabbages are well seasoned, take the outer leaf and wrap it around the front to tuck everything in neatly.
- Place them into an airtight container belly up (not too airtight - you don’t want the jar to explode).
- Make sure not to overfill your container (no more than 60% full), because as the kimchi ferments, it will continue to create liquid. The worst thing to deal with is spilled kimchi juice on our countertop.
- If you want to kickstart the fermentation process, leave it on your countertop for a couple of days before placing into your fridge. Make sure to occasionally baste your kimchi so your cabbages are evenly seasoned
- If you want to keep the fermentation process slow and steady (if you made in bulk and want your kimchi to be at a good funk in a few months), place it directly into your fridge.
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Curing Cabbages
1 1/2 cup Kosher Salt (1/4 cup per pound of cabbage)
3 cups water (2:1 water to salt ratio)
- Weigh cabbages
- Cut whole cabbages in half
- Cut a slice in the halves (like you are going to quarter, but not all the way)
- Rinse cabbages to prepare for brine
- Brine cabbages in 1/4 C salt to 1 lb of cabbage.
- Water level should be at least 2:1 water to salt
If the cabbages are not properly cured, your kimchi has the tendency to go bad faster.
I typically like to do a extra salty brine to ensure a proper cure. On the flip side, my kimchi sauce is typically unsalted to balance out the overall flavors. This method has worked out well for me, and I am able to keep the the fermentation process going at a steady rate.
If your cabbages end up being too salty, soak them in fresh water until the salt levels are good.