Learning To Make Korean Food

 In our little kitchen, I've been starting to try my hand at Korean vegetarian recipes. There are these 5-Day markets here on the island, which happen roughly every 5 days. The one closest to us in Molsepo, which is the closest town south of us on the water and is open on days that end in 1 and 6.  It takes us about 15-20 minutes by bus to get to Molsepo. These markets are covered, open air and have vegetables, fruits, fish, meat, grains, clothes and other textiles.

When buying there, it's quite a bit in quantity, so I've had to figure out how to use all of it with just two of us.

Here are some of my culinary creations so far:

I've made this a few times now. The left dish is a eggplant and mild chili pepper stir fry and the right dish is a Korean BBQ Potato dish. The market had a grain variety of different rice varieties, barley, and millet, which is the back dish. Greg and I have really liked all three.

Vegan Kimchi! This is a cabbage, daikon version. Yummy!

Sweet Potato Glass Noodles with vegetables. This is a quick and easy meal to make to use up veggies.

My first Gimpab. Not too bad. It has carrots, egg, pickled daikon, pickled burdock root, scallions and rice. The second pick shows how I put one nori sheet down, spread rice on it, then put another nori sheet down and added the veggies. I love the way that looks! Koreans are very into presentation.

I've also made some delicious sides - a cucumber salad that had a little kick with it and fresh herbs; a bean sprout stir fry. I forgot to take pictures of these.

I encourage everyone to go find a Korean restaurant near them if you've never had it before. The food is delicious and man do you get a lot!