Friday, March 23, 2012

Hearty Korean Platter!

I first tasted korean fare at a friend's place. She tried some recipes from a korean recipe book. After having that lunch that day, I was so inspired by the korean cuisine that I immediately noted down the recipes. I have made the dishes a number of times now, and finally get to post it at my favourite place. 

I made a few changes to the original recipes to suit my taste buds and according to the ingredients available here in Munich. The extensive use of sesame, garlic and soya sauce obviously adds a great flavour to the dishes. I haven't used any salt in the dishes, as the salty taste of soya sauce is just perfect.

Hobak Chon (Rice wrapped in Salad leaves)

original recipe calls for pumpkin leaves but I used Savoy cabbage, one can also use chinakohl or pak choi.

1/2 cup - cooked rice
savoy cabbage 1 cup - mixed herbs, finely chopped (I used dill, parsley and chives)
1 tbsp - finely chopped onions
2 1/2 tbsp - sesame oil
1 tsp - sesame seeds roasted
2 -3 cloves of garlic, finely chopped
1 tbsp - soya sauce (I used light soya sauce)
1 - green chili, finely chopped


  1. Wash the savoy cabbage. Cut into long, broad stripes (5-6 cm broad, 15-20 cm long). Slightly blanch the cabbage stripes and pat dry the leaves with a kitchen towel or in a salad spinner. 
  2. Mix together the finely chopped herbs, onions, sesame oil, sesame seeds, garlic, green chili and soya sauce. Keep aside.

Sambal Oelek Paste

For this chili paste I used sambal oelek but one can also make the sauce with pureed fresh red chillies. 

2 tsp - sesame oil
1 tsp - roasted sesame seeds
2 tsp - honey
4 tsp - light soya sauce
2 big cloves of garlic, finely chopped
1 1/2 tbsp - sambal oelek

Add all the ingredients in a bowl and mix well. Keep aside.

Kong Chorim (Buttered Beans)

130 grams - french beans
a blob of butter
3/4 tsp - roasted sesame seeds
5-10 pieces - whole black pepper
1 tsp - light soya sauce

  1. Wash the beans and chop off the tops and the tails. Blanch for 3 minutes. Drain the water. 
  2. Heat a non stick pan, add the butter and the black pepper. Add the blanched beans and cover the lid. Cook for approx 10 minutes, or until the beans are soft. Do not forget to stir the beans occasionally. 
  3. Sprinkle the roasted sesame seeds before serving. 

Oyi Seng Tshe ( Spicy Sesame Cucumber Salad)
I used zucchini instead of cucumber.

1 - zucchini, very thinly sliced
1 - green chili, finely chopped
1 tbsp - sesame oil
1 tbsp - roasted sesame seeds
2 big cloves of garlic, finely chopped
1 tsp - light soya sauce
1 tbsp - coriander leaves, finely chopped
1 tbsp - dill, finely chopped
a pinch of salt
pepper to taste

Mix all the ingredients in a bowl.

Place all the prepared dishes on the table. Take the savoy cabbage strip, place some rice in the centre of the cabbage strip. Add the Sambal oelek paste (according to your taste) on the rice and top it up with some mixed herbs. Roll the salad leaf from both the ends and enjoy this with the buttered beans and Zucchini salad.

It's hearty fare indeed. Both my hubby and I, enjoyed the meal on a beautiful sunny spring afternoon. And, yes, we ended up the meal with a cup of korean green tea ( a gift by the same friend who introduced me to this cuisine)

Mashikeh- mogoseyo - that's Korean for "enjoy your meal"!


  1. Nice! I love trying new cuisines, but hasn't been easy finding vegetarian options. There was just one pure vegetarian Japanese restaurant back home I used to go, they used mock-meat as substitutes too.
    Never tried Korean food, except a scallion-filled paratha a Korean classmate demonstrated in class (10 years ago).
    These seem like a nice & light meal (not heavy like our Indian food, hehe), though hearty.
    Thanks for sharing!

  2. wow this plate of fud is so inviting n u did a gr8 job dear!

  3. wonderful. platter looks fantastic with so many different items

  4. Never tried Korean..uve inspired me to do so...fab platter

  5. So light and healthy! Love the sambal that adds a punch to the meal!

  6. Never tried Korean food, this looks so awesome..

  7. I really like this, difficult to find vegetarian Korean food in restaurants (it is mostly meat, and there is fish flavourings in many vegetables) so I am happy to have something that I can make at home :-).

    Thank you for sharing

  8. WOW! So exotic! To taste something new is always exciting but as others have said, its always difficult to find a vegetarian alternative many a times. You have done a fabulous job with the Korean dish, Rachana.. Looks so yum, just shows your brilliance in the field of cooking! :)

  9. wow...
    awesome spread :)
    Thx. for sharing .

  10. Wow.. Looks too good and tempting.. Yummy !!
    Indian Cuisine

  11. Looks so tempting and interesting!

  12. looks really yumm.n nice too.....tempting plate......Thanx 4 this recipe..

  13. interesting plate... love it that it is all veg too...
    lovely! yummy!

  14. I have been wanting to try something like this for a long time. Looks like a great recipe. Have bookmarked it.

  15. Delicious Love to try them. I had once a fried noodles thats all my venture of Korean dish.

  16. wow thts quite a platter, looks light and refreshing ! Congratulations !! u have also won the giveaway on my blog

  17. Loved this long post. Its interesting how different cuisines blend little things from other cuisines in to their own. I remember thai cuisine for the sambal olek paste is it also siracha? remmembered the japanese sushi when i see the ruce wrapped in the leaf!

    Lovely pics.


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  19. Pass me that platter :-)..looks so inviting Rachana..I have made Tak Toritang( spicy chicken with potato) but never tried vegetarian recipes, in fact never knew we can do vegetarian as well..thanks for these delicious vegetarian recipes..hugs and smiles

  20. oh, everything look so tempting and delicious..we like Korean foods as well.

  21. I love korean food but it's so hard to find places with good vegetarian options. Solution - make it at home! Love this.

  22. yummy flavors...looks wonderful..;)
    Tasty Appetite

  23. I love Korean food and this looks like a great feast to me. Interesting that you are using sambal oelek which I reckon it is more Malaysian as part of your ingredients.

  24. What a delicious spread of Korean food.i too use sambal oleck in many chicken dishes.

  25. healthy...

  26. Very beautiful Pictures, Rachana!

  27. wat a lipsmacking it..;P
    Tasty Appetite

  28. Mouthwatering here,

  29. de superbes saveurs qui me donnent très envie!
    bonne soirée

  30. Heaven in a few simple bites

  31. Vegetables are allover in this recipes !!

  32. Spicy yummy...

  33. Full credit to you for preparing such a lovely platter. Lot of effort in that and then arranging everything so beautifully. Excellent. Rolling it up and virtually eating it ;)

    Too cool.



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