Pajeon and japchae: Joo Won’s recipes for Korean-style vegetarian starters
Rather than being relegated to side orders, vegetables take centre stage in everyday Korean cooking, as these pancake and noodle dishes show Vegetables play a
Rather than being relegated to side orders, vegetables take centre stage in everyday Korean cooking, as these pancake and noodle dishes show Vegetables play a central role in Korean cuisine, and they form the backbone of everyday meals, rather than simply acting as side dishes.
They provide balance, nutrition, colour and variety, often through preparations such as kimchi, namul and seasonal banchan. Our vegetable cooking focuses on simplicity and preserving natural flavour, often using techniques such as blanching, light sauteeing, fermenting and pickling, and typically seasoning with garlic, sesame oil, soy sauce and fermented pastes such as doenjang and gochujang.
This approach reflects Korea’s long tradition of plant-focused cooking shaped by seasonality, resourcefulness and the need for preserved foods. Together, vegetables create harmony and contrast
within a meal. Continue reading...
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