Vegan Recipe Collection Over 800 Vegan Recipes

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1/4 cup soy sauce
1/4 tsp Korean red pepper powder or 1/8 tsp cayenne
1 green onion, minced
In a medium pan, heat the water, rice and salt to boiling. Reduce the heat to low and simmer until the
liquid is absorbed, about 20 minutes.
After the rice is cooked and still warm, add the rice vinegar and sugar. Mix thoroughly. Scoop up 1
heaping tbsp rice, place a piece of one of the suggested fillings in the center of the rice and form a ball
around the filling. (It’s easier to form the rice ball if the rice is warm and your hands are wet). While the
rice balls are still moist, roll them in the crushed pine nuts or chestnuts.
Mix the dipping sauce ingredients in a small bowl.
Serve the rice balls and dipping sauce at room temperature.
Kongnamul Kuksu (Bean Sprout Noodles)
1/2 lb fresh soybean or mung bean sprouts
4 cups boiling water
1/2 tsp salt
3 green onions, chopped
1 clove garlic, minced
1/2 cup soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp Korean red pepper powder or 1/4 tsp cayenne
1 1/2 tsp sesame oil
1/2 lb wheat or spaghetti noodles, cooked according to package directions and drained
1 tsp toasted sesame seeds
place the bean sprouts in a pan of boiling water to which the salt has been added. Cover the pan and
cook for 1 minute. Rinse in cool water and drain, squeezing out the excess water.
In a large bowl, mix together the onions, garlic, soy sauce, vinegar, sugar, red pepper powder and
sesame oil. Add the bean sprouts and noodles, and gently toss to mix thoroughly.
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