Out Of This World Raw Korean Food

Clockwise from 1:00:  cucumber pickle, kim chi, asparagus namul, shitake namul,
lotus root, zucchini namul, center: daikon/cashew rice

My first Korean food experience was with my college room-mate Jee-Yeoung.  She brought in the most amazing food one day and I was instantly hooked (even on those little dried fish!). There are no animal food products in our home today, but my heart couldn't take it if I couldn't have Korean food, so I looked for vegan and raw options.  And then I found the perfect book by Ani Phyo named Ani's Raw Food Asia (find it here), which teaches us how to create delicious raw Asian food, with loads of Korean recipes.  I was a happy girl that day. 

This was my first stab at it and I was not disappointed...the textures and flavors varied and I had a fun time massaging all of these vegetables in quintessential Asian marinades.  The rice was made out of cashews and daikon, the whole meal was complete with kim chi and even raw, simple and easy Gochujang sauce. 

Enjoy all the tastes and delights and go out and by her book! It is well worth it.

Raw Vegan and Super-simple Gochujang Sauce

Radish Flowers Anyone?

Radish flowers are a beautiful thing...something happened in the dirt this summer/spring (perhaps too much heat) and the radishes didn't grow very well.  A very very sad experience since I truly love radishes in every way and this spring I wanted to independently provide my own crop for our eating.  


Probably out of 5 square feet of land, I managed to find about 10 bulbous babies, and the rest were more fibrous inedible versions. I decided not to make it a complete washout, but rather eat the beautiful white and purple flowers that arose from the long stems of furry leaves....and they had the pungent spicy nature of the radishes themselves. Beautiful to look at, and no regret in my mind, the plant worked diligently to produce a good crop....she did work hard.  In the end, I ended up with a beautiful edible bouquet.  


Enjoy yours.  And if you don't get any radishes, pick yourself up by the boot strap, and eat the flowers.  They'll put a smile on your face. 

An adventure with a Korean Melon...

Insert the U2 song "ooh, oh, the sweetest thing" as you read this, since honestly this melon does taste like....well...the sweetest thing. 

I dedicate this post to Okee, my new pal and "Kim Chi Guru" from Institute for Integrative Nutrition, who advised me to get one (or two) at this Korean market I visited this past weekend.  I didn't know what to think, honestly.  People left and right were telling me how to judge a "good one" and what to do when I'm home...do I let it sit, do I eat it right away, do you peel it or not, can you eat the seeds? I was in a whirlwind when I left, but I followed the sage advice of my new wonderful friend Jay who led us through the store with poise and patience... the best advice ever (thank you Jay!).  I let it sit a few days, sliced it open, and took a big bite, including the seeds.  

And then a came the song.  Oh, oh, the sweetest thing.  Wow, pow, bam.  It was like a marriage of cantaloupe and honeydew and just out of this world deliciousness.  

You open it up and it's pure white with the smallest seeds...almost looks like a cucumber.  The peel is a vibrant yellow and smells sweet, and works well to indicate ripeness. I highly recommend it in any way you can get it - in smoothies, fruit salads, blended, solid, right side up, upside down, any which way.  You'll fall in love with it like I did for sure.  

I might even venture into freezing it and making a Korean melon sorbet.  Stay tuned, as I might be crazy enough to try it....

Now, walk quietly and softly towards the door, and go out and get one.  And call me in the morning...