With how popular Korean culture is today, it is not strange that people want to experience every part of Korean culture. One of the biggest parts of this culture is the Korean cuisine. This cuisine is known across the world for its vibrant colours, rich textures and bold flavours. However, many vegetarians are still unsure about trying this cuisine because most Korean dishes use meat or seafood in their ingredients. But you do not need to worry much because there are lots of plant-based meals you can try and enjoy Korean food culture.
- Kimchi
When people talk about Vegetarian Korean food, the first dish anyone would name is Kimchi. It is made by fermenting fresh vegetables, usually napa cabbages, after slathering them with spicy paste. This paste is made with chilli, garlic, ginger, and other spices. Traditional spice for kimchi often uses shrimp paste or fish sauce, but you can find vegetarian versions without them. Fermentation not only gives it its signature tangy and sour taste but also helps to promote gut health as it has lots of probiotics. Koreans use Kimchi in almost every meal. It can be enjoyed as a side dish or cooked to make fried rice or stews.
- Bibimbap
Bibimbap is a rice dish. It literally means mixed rice which consists of a wide array of sauteed or pickled vegetables. Seasonal vegetables like carrots, spinach and bean sprouts are used when available to prepare this dish. The dish is also mixed with Korean chilli paste called Gochujang to make it extra spicy. Some sort of meat and fried egg is also added on top but it is optional. To make the vegetarian version, you can just omit the meat product and eggs. This is a highly nutritious dish that is packed with flavour.
- Tteokbokki
Tteokbokki is the most popular Korean street food. The dish uses rice as a base but instead of using whole rice, it is beaten and mashed into a chewy texture to be made into small cakes. Then the rice cakes are cooked in sweet and spicy gochujang-based sauce. Although the normal version would also contain fish cakes alongside rice cakes, you can make a vegetarian version of Tteokbokki. You can replace fish cakes and other meat items with tofu and mushrooms while adding lots of seasonal vegetables. You can pair it with fried seaweed rolls for an extra layer of texture and flavour in Tteokbokki.
- Japchae
Japchae is one of the most famous noodle dishes from Korea. It is a glass noodle made from sweet potato starch, which is stir-fried with an assortment of vegetables like spinach, mushrooms, onions and carrots. Soy sauce and sesame oil are used to add flavour to the noodles. This gives the Japchae its signature nutty, sweet and savoury flavour which makes it loved by people. Japchae can be consumed hot or cold as per your taste. It can be the main dish as well as the side one. You can even add tofu for extra protein.
- Kimbap
Kimbap is often compared to Japanese sushi. However, what sets it apart from sushi is that kimbap doesn’t use raw fish. Instead, kimbap is made with seasoned rice filled with a variety of fillings of spinach, tofu, carrots and pickled radishes. After that, it is wrapped in a sheet of seaweed. Using sesame oil gives it its signature flavour. Kimbap is the perfect food for when you are in a rush or taking snacks in picnics and lunchboxes.
- Sundubu Jjigae – Soft Tofu Stew
Sundubu jjigae is a stew made with soft tofu. The stew is pretty hearty and flavorful with tofu, vegetables and gochujang or gochugaru as its main ingredients. While normally, Sundubu Jjigae includes meat or seafood in its ingredients, you can find the vegetarian version where vegetables like zucchini, mushrooms and seaweed. This makes the dish very rich and comforting. You can combine it with steaming hot rice and kimchi to make it a hearty meal.
- Pajeon – Korean Scallion Pancakes
Generally, pancakes like sweet and fluffy. However, Pajeon is a savoury pancake. It is made with wheat flour, rice flour, lots of green scallions and eggs. There is also a variety such as kimchi pajeon and vegetable pajeon for change in taste. In these pancakes, vegetables are the base of the taste. While some may use animal products like eggs to enhance the taste and texture of pajeon, you can skip it to make it the complete vegetarian version. Pajeon can be eaten as a snack or appetizer during your cravings. Or you may pair it with makgeolli to get that authentic Korean experience.
- Doenjang Jjigae – Fermented Soybean Paste Stew
Doenjang Jjigae is a stew made from fermented soybean paste. It also includes ingredients like tofu, onions, mushrooms and zucchini to give it an added flavour. Doenjang jjigae is a staple dish in Korean households. It is known for its deep and rich flavour that carries a hint of an earthy tone. It is usually paired with steamed rice and kimchi not only to balance the flavor but also nutritious factors.
Final Thoughts
Despite being heavily reliant on meat and seafood for most of their dishes, they can easily be altered or customized to cater to vegetarian palates. They would still be full of the bold flavors and rich textures that Korean cuisine is famous for. You just need a little understanding of Korean food culture and creativity to enjoy meat-free Korean dishes.