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    Home » Vegetarian/Vegan

    Vegetarian/Vegan

    Napa cabbage Vegan kimchi in a brown kimchi container

    Vegan Kimchi

    Kongnamul Japchae (Japchae with soybean sprouts

    Kongnamul Japchae (Soybean Sprout Japchae)

    Buchujeon (Korean garlic chive pancakes)

    Buchujeon (Garlic Chive Pancakes)

    Miyeok muchim (seaweed salad)

    Miyeok Muchim (Seaweed Salad)

    Pa muchim (scallion salad)

    Pa Muchim (Scallion Salad)

    Korean water kimchi in a gallon size jar

    Nabak Kimchi (Water Kimchi)

    Dried sweet potato

    Dried Sweet Potato (Goguma Mallaengi)

    Chwinamul (aster scaber greens) recipe

    Chwinamul Bokkeum (Stir-fried Aster Scaber)

    sweet and sour julienned radish salad

    Musaengchae (Sweet and Sour Radish Salad)

    Vegan Kimbap served on a plate

    Vegan kimbap

    Braised Burdock root

    Ueong Jorim (Braised Burdock Root)

    Tofu bibimbap in a large bowl with gochujang sauce

    Tofu Bibimbap (Vegan Bibimbap)

    Eggplant rolls with colorful vegetables

    Eggplant rolls (Gaji Mari)

    Three boiled zucchini dumplings in square or star shape on a green rectangle shape plate

    Korean Temple Food and Hobak Mandu

    Korean-style dandelion salad served in a white plate

    Dandelion Salad (Mindeulle Muchim)

    Spicy Cucumber Side Dish

    Oi Muchim (Spicy Cucumber Salad)

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    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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