Korean BBQ for Vegans and Vegetarians (Plant-Based)
Components of a Korean BBQ:
1: MEAT: Omit completely.
2. GRILLING VEGETABLES: Basically, anything you would roast in the oven, just remember you want to eat it at the table so you want to slice or cut them into pieces that will cook quickly.
3. GREENS: Go crazy and grab all the seasonal stuff at the market.
The supporting base leaf should be substantial enough to hold all the food- large, flexible leaves are ideal. Red or green lettuce and Bibb lettuce are nicely sized. But you can add even more greenery like micro-greens or leafy vegetables.
Some common herbs used in SSAM may include Crown Daisy leaves (SSOOK-GAT) or garlic chives (BOO-CHOO). Sometimes, cabbage leaves are boiled until tender and that can be used as a wrap instead.
4. RICE: Korean rice is the sticky, short-grain rice. Also known as sushi-rice.
5. BANCHAN: Korean side dishes are a wonder in variety. Although there are technically many completely vegetarian/vegan compliant side dishes, be aware that the sauce to season them may not be. You will most likely not even have access to an ingredients list if you buy fresh side dishes at a Korean supermarket.
Keep in mind soy sauce used in restaurants and commercial kitchens (preparing those side dishes) most likely use inferior (read: cheap) ingredients. Inexpensive soy sauces may have additives for flavour which may include fish stock/flavours. They may also be prepared somewhere that is exposed to those ingredients.
Depending on how strict your dietary requirements are, cooking your own vegetable-only side dishes will avoid these issues altogether.
6. SSAMJANG: This is the Korean BBQ dip that brings everything together. Most SSAMJANG additives are from plant-based foods like garlic, ginger and peppers. But go by the ingredients list to make sure.
If in doubt, you can buy the plainest DOENJANG and GOCHUJANG (there are also Artisan products made very simply but come at a premium price) and mix those in equal amounts. Drizzle some sesame oil, chop in some fresh garlic/chili peppers if you like and that is basically SSAMJANG.
Another option for dip is to put some salt and pepper in a dish and drizzle some sesame oil on top. This is a liquid-y dip that just adds some seasoning.
You can of course, enjoy it just as it is.
A note about KIMCHI:
Be aware that kimchi recipes include some type of fermented fish or fish stock.
If you cannot eat fish sauce at all, the only solution would be to make some fresh kimchi GOTJORI (made to be eaten right away) without any.
Another option is to prepare some PAJORI, a spicy green onion (scallion) salad. This gives some much needed zest and kick from the greasiness of barbecued meats. But I’ve had this in a mushroom SSAM and it’s equally delicious. You won’t find it in the BANCHAN section of the market because this needs to be made when you are ready to wilt because the green onion will wilt too much.
Spicy Green Onion (Scallion) “Salad” aka pajori
-it’s more like an onion kimchi, honestly.
Shred a generous amount of green onions into thin ribbons. You may even find some pre-shredded for just this purpose at the market in a plastic container. You can also add a bit of Asian chives if you want it spicier.
Make a wet seasoning with soy sauce. To the amount of soy sauce you used, add 1/3 vinegar. Then eyeball that amount of vinegar you added to use in equal amounts for everything else: Chopped garlic, GOCHUGARU red pepper powder, sugar. Mix well and dress the green onion ribbons.
Be gentle and don’t crush the onions when mixing too much, you’ll find they will start to get soft and wilt fairly quickly.
Drizzle some sesame oil and garnish with toasted sesame seeds.
