Korean RAW Food

Taeyoung Han surfed my couch 3 weeks ago, and we got all into rawfood together. In Korea, people want traditional healthy korean style rawfood, not the western often nutty, fatty, sweet rawfood. She translated the korean rawfoodblogs, f. ex. 뀨 Gjus, http://blog.naver.com/tladpskwmf  for me.

The food was out of this world OTW delicious : ) , I just wanted to eat it all the time, so I went 100% raw. It was so easy, my body just wanted to keep doing it.

Here are the recepies that changed my life:

Cucumber Noodle  비빔 냉면  Bi Bim Naeng Myun

Bi Bim Naeng Myun  비빔 냉면  mixed cold noodle

It's a Namul - a side dish

You need 1/2 cucumber sliced with a potato peeler - for the most savoury slices

1/2 onion thinly sliced verticallly

some wild greens, dandelion, yarrow, plantain or spinach, a bit chopped

Korean hot, mild, sour, salty and sweet sauce:

3 T(ablespoons) Red Korean ☆ Chili Powder

2 T apricot extract (3 soaked apricots miwed with a bit agave syrup)

2 T balsamic or raw rice vinegar

2 T sesame powder or whole sesameseeds

1 T tamari

1 T lemon juice

1 T ginger finely chopped

1 T garlic finely chopped

a pinch of pepper and seasalt

agave to taste

per person

Mix

With this we made

Nori Roll 김밥 Kim Bap  

Place 2 unheated black nori sheets on top of each other on a nori rolling mat

or 1 if it doesn't crack

Put 1 1/2 - 2 leaves of a good lettuce on the lower half - broken in pieces to fit

Put quartered cucumber along the middle of the lettuce horizontally

Put 1/2 carrot finely mixminced below the cucumber horizontally

Put 1/2 beetroot finely mixminced above the cucumber horizontally

Then roll the nori roll slowly and pressing down into the middle tightly as you roll

Put water on the last centimeter to glue it together and let it rest on the splice

 The magic is in the sauce that goes with it

make the sauce that goes on each nori piece, as much as you can pile on top of it

3/4 Avocado per nori sheet roll - 8 pieces

1 T apricot extract (2 apricots mixed with 3 T water)

1 T balsamic or raw rice vinegar

1 T tamari

1 T lemon juice

1 pinch of ginger finelychopped

1 pinch of garlic finely chopped

seasalt to taste

Mix

Avocado is very expensive in Korea - 4 € a piece, non organic - so this can be western inspired

Cut the nori roll that now has settled into itself into 8 pieces with a sharpened knife

8 pieces for one person, or a side dish for 2 

Cabbage salad kimchee style 양 배 추 겉절이 Yang bae chu keot cheo lyi

cabbage briefly fermented on the surface

It's like the simplest cheapest climate smartest salad or snack ever

It travels easily in your backpack during the day

It's highly addictive - like kimchee

You chop fresh or regular cabbage into nice chunks and salt them lightly.

Add some chopped ginger and garlic - half and half

Shake it in a container and let it sit for 1/2 hour or a day

in room temperature or in the sun

to get the fermentation going

I added some Red Korean ☆ Chili Powder, for deliciousness

The longer you let it sit - the softer the cabbage

The salt softens the cabbage and draws out the cabbage juice

that mixes with the gingergarlic flavour creating a new taste

  Red Chili Powder 고 춧 가 루 Kochu Garu

Is absolutely necessary. It is sweet, mild, hot and very well rounded in taste.

It also adds a nice red color, more so than other chilipowders.

 Luntmakargatan 76, Stockholm

www.koreanfood.se

I will enjoy your meal! 잘먹겠습니다 Jal Muk Get Sup Ni Da

I will have a good meal - Thank you for the meal

I thank the farmer producer cook

I will eat well!

I will eat delicious!

Thanks, Taeyoung (Glorious) for sharing!

100 ☆ ☆ ☆  stars - very important in korean! :

Make and spread these recepies of deliciousness so they go around the world and truly change the world!