Vegan Haemul Pa Jeon

Delicious and full of mushrooms. This would be a bit healthier too, if it weren't (pan) fried. But then it wouldn't be the delicious sea-food pancake would it? Besides - would it be that wonderful crispiness? Probably, but I felt like doing it slightly more traditionally.

(Vegan Haemul Pa Jeon Ingredients)

• 2 Large Portabella Mushrooms (cleaned and cut into 1/2" chunks)
• 5 Large Reconstituted (Dry) Shiitake Mushrooms
• 2 Minced Green Onions
• Reconstituted Chinese Seaweed
• 1 Cup of All-Purpose Flour
• 1/2 Cup of Whole Wheat Flour
• 1 tsp Iodized Salt (+ more for Sprinkling)
• A dash of Paprika
• Neutral-Flavored Oil (a few tablespoons per pancake)
• Cold Water (enough for a thin pancake batter)

(Directions)

• Mix the flour, paprika,teaspoon of salt and water together to make a thin pancake batter and set it aside in a cool place.
• Meanwhile, chop your vegetables and place your mushrooms into a small pan with some neutral-flavored oil.
• Saute. Sprinkle them with a bit of salt and let the water come out of them. Once they have decreased in size and look cooked, add them to a small bowl with the green onions.
• Mix the mushrooms and green onions together and heat up your pan once more.
• Once the pan is hot, put some more oil in and drip some of the batter in.
• Place some of the mushrooms, onions, and seaweed on top of the batter.
• Flip when you can slide the spatula underneath and it looks golden brown.
• Once the pancake is crispy, place it onto a paper towel to soak in some of the oil.
• Serve warm and feel free to make a sauce of gochujang, sesame seeds and soy sauce.
• Enjoy!

That's Bulgogi!

I promise -  next time I'll move onto grainier pastures. But this dish is sweet, spicy, savory and delicious with the slightest hint of rice vinegar. Combined with a mountain of steamed white rice and enough kimchi to swim in, the essence of good Korean food is brought out. And boy is this delicious essence right here, everything is well balanced and tasty, and the fresh green onions add a nice fresh taste to the meal. I did not create the sauce recipe, but I did take a few extra steps on making and pre-cooking the seitan.

(Seitan Bulgogi)

• 1 and 1/4 a Cup of Vital Wheat Gluten (I used Arrowhead Mills)
• 3/4 a Cup Cold Shiitake Broth (hot water and five mushrooms)
• 1/2 tsp of Garlic Powder
• 1/2 tsp of Iodized Salt

(Bulgogi Sauce)
Original post - http://getsconedpdx.com/2010/04/08/grilled-seitan-bulogi/


(Directions)

• Combine the dry ingredients and add the broth afterwards.
• Steam the seitan for about 15 minutes just so that they would be already par cooked.
• Let them cool down and let them marinate in the sauce for about 45 minutes to an hour, but allow as long as possible so that the flavors can permeate the seitan.
• Afterwards, pan-fry the seitan on each side and baste each cutlet with the sauce until the pan was smoky and hot.
• Then, transfer the seitan cutlets to an oiled grill in one direction, waiting for the grill marks to appear. Once they do, simply turn the cutlets about 90 degrees so that they could get the beautiful diamond shape seen most prominently on the far right cutlet.


• Served with fresh green onions, sesame seeds, steamed rice and kimchi.
• Enjoy!