The November 2016 issue of Vegetarian Living is now available and features my latest column of seasonal cooking ideas, tips, recipes and more. This month is all about vegetarian Korean food... and not just kimchi! Koreans follow the oriental rule of five tastes: salt, sweet, sour, hot and bitter. Salt comes from soy sauce and bean paste, sweet from sugar and sweet potatoes, sour from vinegar, hot from chilli peppers and mustard, and bitter from ginger. In addition to the five tastes, they follow an arrangement of five traditional colours of red, green, yellow, white and black when preparing dishes, which will ensure a nutritious variety of ingredients. This article explores vegetarian Korean cuisine through recipes such as bibimbap, kimbap, and kimchi stew.
Click on the link below to read the article in full:
More than just kimchi..., Vegetarian Living, November 2016