I Cooked & Ate Only KOREAN FOOD For 24 Hours (VEGAN)! What I Ate in a Day Korean Food Edition

dried seaweed

🥗Healthier: fresh seaweed

💰Cheaper: spinach

Fresh seaweed offers a different texture, while spinach is more accessible.

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu reduces calories and adds plant-based protein, while chicken is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, and tamari is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly substitute.

Start by rinsing short grain white rice and brown rice in a rice cooker.

Cook the rice in the rice cooker until done.

Prepare to make Korean seaweed soup (Miyukguk).

Mix kelp powder with water to create a kelp broth.

Chop onions, carrots, and cabbage.

Add chopped vegetables to the kelp broth and bring to a boil.

In a separate bowl, mix Korean red pepper paste, soy sauce, minced garlic, agave nectar, and Korean red pepper flakes to create the sauce.

Once the broth is boiling, add Korean rice cakes and the sauce to the pot.

Bring the mixture back to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes.

Let the dish sit for about an hour to allow the sauce to infuse into the rice cakes.

Add ramen noodles to the dish before serving if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens