Vegetarian Rice Cake and Dumpling Soup
1 tsp vegetable oil
sea salt and freshly ground black pepper
2 large eggs, lightly beaten with a splash of water
2 liters (3.5 pints) of Korean Vegetable stock (see below for recipe)
24 Veggie dumplings (recipe below)
125g wild mushrooms, such as oyster, enoki, shiitake, cremini, etc, sliced thinly
225g sliced rice cakes, soaked in cold water for 15-30 mins and then drained (depending on how fresh your rice cakes are)
Large handful of spring onions thinly sliced on an angle
Large handful of julienned roasted seaweed (kim)
Roasted sesame seeds
In a medium non stick frying pan, heat the oil over medium heat. Beat a pinch of salt into the eggs and add them to the pan, swirling to evenly coat the base. Cook for 2 minutes, without touching until the egg is set but just barely browned on the base. Flip and continue to cook for a further 15-20 seconds until the base is set, again trying not to get too much color on the egg. Slide onto a chopping board, cut into thirds and cut crossways into thin strips. Set the egg aside.
In a large pot, bring the veggie stock to the boil over high heat. Add the dumplings stirring gently so they don’t stick to one another and simmer for 4 minutes (a little longer if the dumplings are frozen). Add the mushrooms and rice cakes and simmer for a further 2 minutes until the dumplings are cooked through and the rice cakes are soft. They should both float to the top of the soup. Season the soup with salt and pepper but not too aggressively, as the dumplings have a lot of flavor.
Divide the soup, rice cakes, dumplings and mushrooms among 4-6 bowls. Top with the egg strips, spring onions, seaweed, and sesame seeds. Serve immediately.
Korean Vegetable stock:
2.5 litres water
1 6×6 inch piece of kombu seaweed or dashima
5 dried shiitake mushrooms
3 scallions, roughly chopped
5 cloves garlic, smashed
1 small onion, roughly chopped
1 2 inch knob of ginger, peeled and roughly chopped
1 Tablespoon black peppercorns
Place all of the ingredients in a pot and bring to a boil over high heat. Reduce to a simmer, and allow to simmer for another 10 mins. Remove the seaweed, and simmer for another 15 mins. Strain through a fine sieve, discarding the vegetables and reserving the liquid.
Korean Veggie Dumpling (makes about 50 dumplings)
315g (11oz) pressed crumbled fresh frim tofu
1-2 tsp cooking oil (vegetable oil)
250g (8.8oz) finely shredded Chinese cabbage
125g (4.4 oz) julienne carrot
125g (4.4 oz) sliced leeks
190g (6.7oz) shitake mushrooms
1 Tbsp ginger, finely chopped
2 Tbsp garlic, finely chopped
75g chopped scallions (about 5 medium scallions)
4.5 Tbsp soy sauce
2 Tbsp sesame oil
2 tsp sesame seeds
2 Tbsp sugar
190g (6.7oz) chopped cooked sweet potato noodles (jap chae)
For the dumplings: 50 thin round eggless wonton wrappers / vegetable oil for frying
Drain the tofu well and place on a large plate lined with paper towels. Place another paper towel on top and then place a heavy cutting board on top to press the tofu. Let sit for at least 30 mins to remove excess water. Drain and set aside.
In a large heavy bottomed pot, over medium heat, heat up a bit of the vegetable oil and sauté the cabbage until wilted, but not colored. Place a sieve in the sink, and drain the cabbage, pressing down with a wooden spoon to remove any excess liquid. Place the drained cabbage in another sieve set over a bowl. Return the pot to the stove and repeat with the carrots and leeks, pressing any excess liquid out and adding them to the cabbage. Add a little more vegetable oil to the pan, and sauté the mushrooms with the garlic and the ginger. Sauté until softened and then add the scallions. Sautée until softened, but not browned. Pour into the sieve to drain the excess liquid. Turn off the heat, and return to the pot and add the cabbage, carrots and leeks. Mix to incorporate and add the soy sauce, sesame seeds, and sugar. Crumble in the tofu and the cooked chopped sweet potato noodles. Season with salt and pepper to taste. Mix well.
Make dumplings by laying the wrapper on a flat clean surface. Place a small scoop of the stuffing mixture in the middle, and dip a forefinger into water and run it along the edge of the wrapper to moisten the surface. Fold the dumpling in half and press firmly to seal, starting a the top of the half circle and working your way down. Press firmly to close. Place on a tray lined with kitchen towel, do not let the dumpling touch each other as they will stick. Repeat until all of the stuffing is used.
Makes three 7-inch pancakes
[3/4] cup rice flour
6 tablespoons self-rising flour
2 tablespoons doenjang (Korean soybean paste)
[1/2] teaspoon freshly ground black pepper
3 large pinches of kosher salt or sea salt
10 jumbo shrimp, peeled, deveined, halved lengthwise, and patted dry
4 large diver sea scallops, muscle removed, thinly sliced horizontally, and patted dry
5 scallions, julienned
2 large cloves garlic, grated or minced
2 fresh Korean red chiles or Fresno chiles, cut into long, thin strips
1 fresh Korean green chile or jalapeno, cut into long, thin strips
Vegetable oil, for frying
Pancake Dipping Sauce (see recipe), for serving
In a large bowl, gently whisk together the rice flour, self-rising flour, soybean paste, pepper, salt, and 1[1/3] cups cold water until smooth. Add the shrimp, scallops, scallions, garlic, red chiles, and green chile and stir the batter until thoroughly combined.
In a large nonstick skillet, heat 3 tablespoons of oil over medium-high heat. Spoon in one-third of the batter and spread it evenly to form a pancake about 7 inches wide. Fry until golden brown and crispy on the bottom, 3 to 4 minutes. Carefully flip and cook until the other side is golden, 3 to 4 minutes more. Transfer to a paper towel–lined plate to drain. Repeat with the remaining batter, adding more oil to the skillet as needed.
Cut the pancakes into wedges and transfer to a serving platter. Serve immediately, with the dipping sauce.
Pancake Dipping Sauce
Makes about [1/2] cup
[1/4] cup soy sauce
1[1/2] tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon crushed roasted sesame seeds
1 tablespoon gochugaru (Korean chile flakes)
2 scallions, very thinly sliced on an angle
In a small bowl, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.
The Psy Sour
Makes 1 drink
7 teaspoons 41% soju, preferably Hwayo
5 teaspoons yuja juice or fresh lemon juice
1 tablespoon Kamm & Sons Ginseng Spirit
1 tablespoon Korean ginseng drink with honey or Honey Syrup (below)
1 large egg white
Dash of lavender bitters (optional)
1 strip lemon peel, for garnish (optional)
1 piece ginseng candy, for garnish (optional)
Combine the soju, yuja juice, ginseng spirit, ginseng drink, egg white, and bitters in a cocktail shaker and shake for 10 seconds. Fill the shaker with ice and shake hard for 15 seconds more. Strain into a cocktail glass and garnish with the lemon peel and/or ginseng candy, if desired. Drink the cocktail before and after eating the ginseng candy to experience the difference in flavor.
Makes about 4 teaspoons
2[1/2] teaspoons honey
1[1/2] teaspoons hot water
In a small bowl, stir together the honey and hot water until the honey has dissolved.