sexta-feira, 16 de fevereiro de 2018

"RECEITA VEGANA DE BAEK-KIMCHI OU KIMCHI BRANCO NÃO PICANTE” - Episódio 11- 2ª temporada - SABORES DO JAPÃO - as mini-séries originais da BIOVEGANPORTUGAL ® 2016 - 2018
SEASON 2: THE KOREAN EPISODES.
  
 
  
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

SEASON 2 - EPISODE 11:

 "KOREAN VEGAN FOOD: WHITE & NON-SPICY BAEK-KIMCHI"

As some people can not eat spicy food, there is another traditional and popular variation of fermented cabbage kimchi in Korea called Baek-Kimchi (or white kimchi), that is made without using spicy red Gochugaru chilies.

To learn how to make white kimchi this vegan Korean recipe made by Maangchi is quite easy and complete, as we believe that it can be made by everyone with common ingredients possible to be found almost everywhere. Below is the list of the ingredients as described in the recipe, and to see how to make it  step by step, best way is by watching the video or visiting her website at: 

https://www.maangchi.com/recipe/baekkimchi

 WHITE & NON-SPICY BAEK-KIMCHI - VEGAN RECIPE:

Ingredients (US measures):

1 large napa cabbage (3 pounds’ worth)
⅓ cup, 1 tablespoon plus 2 teaspoons salt
½ pound Korean radish (or daikon) cut into matchsticks
¼ cup carrot, cut into matchsticks
¾ cup buchu (Asian chives), cut into 1 inch pieces
3 jujubes (Korean dates, or any dates) seeded, cut into thin strips
2 fresh chestnuts, peeled and cut into thin strips
2 tablespoons pine nuts
½ of red bell pepper (⅓ cup’s worth), cored, seeded, and cut into thin strips
1 medium Korean pear (2 cups’s worth), peeled and cored
4 garlic cloves
½ cup onion
1 teaspoon ginger
All video and recipe credits to:

MAANGCHI

At Youtube:

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Thanks for watching,

BIOVEGAN PORTUGAL ® 2018 
The original BIOVEGAN ® Trademarks.
 

segunda-feira, 5 de fevereiro de 2018

"RECEITA VEGANA DE KIMCHI COREANO VERMELHO (PICANTE)” - Episódio 10 - 2ª temporada - SABORES DO JAPÃO - as mini-séries originais da BIOVEGANPORTUGAL ® 2016 - 2018
SEASON 2: THE KOREAN EPISODES.
  
 
 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

SEASON 2 - EPISODE 10:
 
"KOREAN VEGAN FOOD: SPICY & RED VEGAN KIMCHI"
 
For the ones that would like to try to make homemade for the first time, we included two or three different vegan recipes in these new episodes. Although Kimchi be not very difficult to prepare, it's quite difficult to find Korean radish and Korean chili powder (Gochugaru) in some countries.

RECIPE ONE: SPICY & RED VEGAN KIMCHI:

For learning how to make a vegan version of spicy Baechu-Kimchi (the official Korean name for spicy red kimchi using red Gochugaru chilies and napa cabbage) we think that this original recipe made by Mary Lin from Mary's Test Kitchen is quite complete, since it also includes a way to make a kind of "fish broth" that replaces the fish sauce. Below is the list of ingredients as they are described. To see the full recipe and a step by step description on how to make it best way is by watching the video or visiting her website at:


INGREDIENTS:

STEP ONE: FOR PREPARING AND SALTING THE CABBAGE:

900gr or 2lbs napa cabbage (loose/discolored leaves removed)
120ml or 1/2 cup rock salt (you can also use kosher salt)

STEP TWO: FOR THE VEGAN 'FISH' SAUCE SLURRY:

180ml or 3/4 cup hot water
1 dried shiitake mushroom
pinch wakame
15ml or 1 tablespoon light soy sauce
10ml or 2 teaspoons salt
10ml or 2 teaspoons glutinous rice flour

STEP THREE: FOR THE REST OF THE INGREDIENTS:

300gr or 10oz daikon (Korean radish) (about 6" length)
200gr or 7oz carrot (one large carrot)
100gr or 3.5oz scallions (about 8)
40gr or 1.4oz garlic (8 cloves)
60gr or 2oz onion (about 1/2 small onion)
6gr or 1/4" slice ginger
120ml or 1/2 cup gochugaru (Korean red pepper flakes/powder)

All video and recipe credits to:

MARY'S TEST KITCHEN // VEGAN COOKING

At Youtube:
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Thanks for watching,

BIOVEGAN PORTUGAL ® 2018
The original BIOVEGAN ® Trademarks.

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