Vegetarianinkorea

Vegan Restaurants in Seoul

Korea IS vegetarian friendly, and even- if you are willing to really look around- Vegan friendly.

Loving Hut is a Vegan chain restaurant with locations scattered around Asia (and many other countries!). You can read a past review of mine here. 

Sanchon (Buddhist temple eating) is in Insadong (take Anguk Station) and is a fantastic spot for a large Vegan-friendly meal.

Sticky Fingers Bakery (in the Shinsagae mall)

New Start in Gangnam- they have some delicious looking dishes on their website!

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For other Vegan and Vegetarian restaurants in Korea, check out the Happy Cow website!

And check out the Seoul Veggie Club on Facebook. They meet up about 2 times a month and their restaurant choices are vegetarian and vegan-friendly.

Interview with a Vegan

We couldnt have Vegan Week with hearing from a real Vegan! I asked Mipa Lee of AliensDayOut to help us out and answer some questions on Veganism. Mipa runs a great site about her life, and her Vegan lifestyle.  Her posts are humorous, informative and often sprinkled with fantastic pictures.
Thanks Mipa!

Where are you from?

My nationality is Korean, I grew up in several countries.... England, Scotland, Ghana, Ivory Coast, the US, and Korea.

How long have you lived in Seoul?

3.5 years!

What is veganism?
This is how Donald Watson who came up with with word 'vegan,' defined it. He put it much more eloquently than I could: "[T]he word "veganism" denotes a philosophy and way of living which seeks to exclude — as far as is possible and practical — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.^"

Basically, veganism means trying your best not to contribute to the unnecessary harm and suffering of animals. It's not just a diet, but a lifestyle and philosophy.

How long have you been a vegetarian? Vegan?

I was vegetarian for 2 years before going vegan about 1.5 years ago.

Why did you choose this dietary plan for yourself?

The more I learned about the suffering that goes on in the meat, dairy and egg industries, the harder it was for me to justify the action of eating animals and their products. I realized that there is no point in having values such as compassion, kindness, and peace, if I do not practice and live according to them. Ultimately, compassion for all living creatures is the main reason why I am vegan. Of course, there are also a host of other secondary reasons, such as better health and having a smaller environmental footprint.

Assuming you have eaten meat before, is there anything you miss, or having cravings for? 

I do miss certain meat dishes, but mainly only for the happy memories that are associated with those foods. I might miss something for nostalgia's sake, but that doesn't mean I actually want to eat it. For example, I might miss 'chicken pot pie' because that was one of my favorite childhood dishes, but that doesn't mean I actually want to eat chickens in a pot pie. I guess animal products just don't register in my brain as food to me anymore. I also have cravings, but they're more like general cravings for sugar, or salt, or fat, and I can always find vegan ways to satisfy them. If my mind is saying that I'm craving cheese, then it's usually my body just craving fat and salt. Moreover, if there is a specific meal that I'm jonesing for, such as pizza or a burger, I just make my own that's animal-free. I always try to have my cravings satisfied!

What advice would you have for someone that wants to start living a vegan life but feels it might be too tough, or too constricting?

I understand the fear because I had those exact thoughts when I was thinking of veganism. Yes, it might be tough at first, but any kind of life-change is going to have its difficult moments. There's a learning curve with anything new, but as time passes, and the more delicious vegan meals you learn to create, the easier things get and the more confident you feel about your choice. All good things are worth working and fighting for!

 

As for veganism being too constricting.... Personally, veganism has opened my life up to so much more than I thought possible, rather than limiting it. My diet has become completely diversified in that I eat a variety of foods that would otherwise be displaced by meat. Foods that I used to detest (ie, tofu, beans, kale, eggplants, chestnut jelly...) have now become new favorites, and I have also come to know a number of ingredients that I never even knew existed, such as quinoa, nutritional yeast, or agave syrup. Not only have my food options expanded, but I feel that I have opened myself up and allowed myself to feel more. I think that when we eat meat, we block ourselves off from feeling compassion towards the animals we eat. We say, "Don't tell me what's going on, I don't want to know" and turn a blind eye, because we are afraid that we might actually want to change. However, I think that that is the more constricting way to live. I would rather live in a way that celebrates life- not just my own, but that of other sentient beings as well. To me, that is an expansion of living.

What are three of your favorite vegan dishes?

Wow, so many to choose from! I would say that I love bibimbab (minus the egg and meat). It's my favorite Korean dish and I would be happy eating it every day. I also love banana chocolate chip muffins. And burritos. And pizza. And Indian curry. And pancakes... They're pretty much the same as anyone else's favorite dishes, just veganized. Vegan food really isn't anything mystical or in its own separate category- it's just vegetables, fruits, grains, nuts.... food that everyone already eats!

How hard is it to find vegan food at a restaurant?

I think it depends on what kind of restaurant you're at. I usually eat at places that I know are veg-friendly, such as Korean restaurants with bibimbab or lots of veggie side dishes, Indian restaurants, Mexican restaurants, or vegan buffets. I would say that most restaurants have at least one thing I can order or ask to be veganized. I tend to avoid Korean bbq or seafood restaurants because it's doubtful that there will be anything vegan, and they're also environments that I'd just rather not be in.... As a vegan in Korea, eating out does take a little more planning and patience, such as researching and suggesting veg-friendly places to your friends, or asking the cook to modify a dish. It does have its challenges, but it gets easier with practice. It also helps to remember that being vegan isn't about being perfect or beating yourself up over accidentally eating an animal product. Accidents and mistakes happen. The best thing to do is just remember for the next time and move on.

A good friend of mine told me "Vegans lie". By that she means that vegans claim their vegan baked goods etc are just as good  or better than non-vegan foods, but in reality they take like bricks of flour. What is your response?

Obviously, she hasn't tried MY vegan baked goodies. ;)

touché  Mipa, touché...

Cooking Vegan

(I've proclaimed this VEGAN WEEK! Come along as we learn more about Veganism)

For my birthday this year (I turned 30, I know you were curious), I received a copy of Tal Ronnen's  The Conscious Cook - a vegan cookbook. Have I attempted to make anything in the book? No. 

However, my good friend MamaSeoul also has the cookbook and she invited me over to try out one of the recipes!

 

With marinated tofu as its "meat" and a cast of other fantastic ingredients ranging from cucumbers to sweet chile sauce, the sandwich sounded pretty promising.

(Even if it didnt have any cheese on it! Haha!)

Prepping...

 

 

The finished product...

 

Yes, yes, that is mayonnaise slathered on the french bread. Veg-onnaise was not locatable.

(Vegans? Do you know where to find Veg-onnaise in Korea?)

This sandwich was FANTASTIC. The tofu was pressed to get rid of excess moisture, then marinated, then baked. Darn good tofu.

Not one to leave a sandwich as a stand-alone, MamaSeoul whipped up some rice and spinach as side items.

 

Outstanding.

I think I should choose a recipe from Tal Ronnen's cookbook and invite MamaSeoul over next week.

Your favorite English Blog in Korea?

While I have no dreams of winning (there are sooo many great Korea blogs out there!), Id love to be a contender!

If VegetarianinKorea is your Go To blog for the English perspective in Korea, go vote here!

Vegan Week

I am pronouncing this week VEGAN WEEK!

All week long here on VegetarianinKorea we will focus on Veganism.

• what is Veganism
• where to find great vegan meals
• cooking vegan at home
  
• even an interview with a vegan!

So, lets kick VEGAN WEEK off with a definition:

Veganism is...

1. The practice of eating neither  meat nor other animal products, such as  fish, milk and milk products, eggs and honey.
2. A way of life which strictly avoids use of any kind of animal products and services that are based on exploitation of animals.

Seems to me (and no- I am not a Vegan) that you could eat a Vegan diet but not live a Vegan lifestyle.

But what do the Vegans out there think?

Vegetarian street food

What? Cotton Candy is Vegetarian!

Doing right by your produce

I like to arrange lemons and oranges in a glass trifle bowl and set it in the middle of my dining room table.

And while I know lemons have a multitude of uses, I buy them because they are pretty in a glass bowl.

Of course, when you buy produce for artistic value, its going to turn on your eventually. It will start to get green and fuzzy and smelly.

No good at all.

My friend Kristin is a fantastic cook. She always has a beautiful arrangement of fresh produce sitting out on her kitchen counter.

 

Kristin's produce never molds.

The difference between Kristin's produce arrangement and mine is that she didnt set it out for artistic reasons.

She set it out to actually use it.

OK Kitchen needs to be renamed AMAZING Kitchen

A few weeks ago I had lunch with (World Famous) Dan Gray of SeoulEats.com. He suggested OK Kitchen in Itaewon, and having never had the pleasure, I said yes. I love trying out new places.

Coming from the Noksapyeong end of Itaewon, take the 1st available alley on your left. (After Agra, after BK). It's right there on the left side of the alley.

 

The interior is airy and well decorated. There are sections that are fairly private, there are sections that allow you to see the excitement in the kitchen.

 

It was elegant during the day, I imagine it is down right magical at night.
OK Kitchen has a menu, and a set menu. I would suggest ordering the set menu- your dollar will stretch much farther and the menu is changed out often so you wont get bored if you make this your new favorite dining spot.

(It's my new fav)

Maybe it is the American in me, but I love bread at meals. And OK Kitchen provides a plate of various breads (sweet and savory) and dipping oils.

 

The first course on the set menu was a apple/beet/blue cheese and walnut salad.

It was a masterpiece. 

Dan, being a meat-eater, had this little concoction as his1st course.

(Dont ask me what it was, I dont know!)

Then I had a mixed berry sorbet to cleanse my palate.

 

Next was the best omelet that I have ever had in my life.

Hands down.

It was soft, so so soft. And incredibly moist and delicate. Filled with goat cheese and herbs and topped with fresh grated Parmesan cheese. Edible with spoon, that's how delicate it was. 

Dan had this:

 

Again, I don't want to venture a guess, but doesnt it look fantastic as well? It's too bad I don't eat seafood because I bet these were some of the best seafood dishes around.

For dessert, we shared a slice of apple pie (not your mother's!) and a chocolate torte.

 

Although I've eaten with Dan on a number of occasions now, I still wasnt quite comfortable enough to lick the entire plate clean, which is so what I wanted to do. Just pick up the plate, and lick up the rest of the chocolate smears and pomegranate seeds. YUM. 

The 3 course (with the bonus of the sorbet!) meal is finished off with selecting the tea of your choice.

 

For only $20,000KRW (somewhere around $17 USD) for a fantastic 3 course lunch, I felt like I was STEALING food from the owner.

How many times have we all gone into a restaurant and paid $16,000KRW for a lunch plate of pasta? That didnt come with bread? Or a salad? (Or sorbet! Or desserts!). 

Check out the OK KItchen website here.

Oh, and be sure to call ahead for a reservation! Dan and I aren't the only ones that know how great OK Kitchen is!

Vegetarians in Seoul, banding together to take over the world!

(or maybe just a vegetarian restaurant...)

If you are vegetarian in Korea, and NOT already a member of the Seoul Veggie Club on FaceBook, sign up!

(search for Seoul Veggie Club on FB, and then just join!)

The group usually meets twice a month at a restaurant with a good vegetarian menu somewhere out in the city of Seoul. 

I wish I could tell you I have been on one of their outings, but I have yet to actually make it to one!

Sigh.  Soon. Yes.

Interview with a Chef: Harry Yi

1 on 1 with Chef Harry Yi

(article from February issue of Groove)

31 year old Harry Yi joined Macaroni Market in Itaewon as a chef in June of last year. Ten years as a professional chef, Yi has worked in North America, Australia and Korea. This past October Yi entered the 1^st Amazing Korean Table Competition. This competition brought together rising young chefs and world class chefs like Pierre Gagnaire and Mossimo Bottura. Preparing for the competition took extensive preparation. The final challenge had Yi's team preparing 6 dishes in 2 hours. How I would have loved to have been a taste tester when he served his seasoned rice wrapped in pumpkin leaves dish!

Yi entered the competition in order to exempt out of a required class at the University where he attends morning classes. Well, Yi got his wish and more when he won the Amazing Korean Table Competition. This Spring, Yi will collect on his grand prize as he travels to Paris to work in Pierre Gagnaire's restaurant for 3 months. Yi hopes to create fabulous new dishes as well as learn Gagnaire's secrets to maintaining one of the best restaurants in the world.

The experience Yi is about to embark on will be extraordinary but there is no doubt that Yi already hass a handle on creating fabulous food.

Having recently devoured his twist on the classic macaroni and cheese, its obvious Yi is comfortable catering to many different palates. While his mac 'n cheese is a popular dish on the Macaroni Market menu, Yi suggested duck confit and sundried tomato tartine for new patrons.

Harry Yi is rising fast in the culinary world. I can't wait to see what 2010 brings for Harry- and for all of us who love his creations in the kitchen!

(check out more info on YI, and pictures over at Dan Gray's site Seoul Eats)