Korean inspired garlic bread toast

AllSeasonalGrains and starchy veg based

8 Jun

Written By Minna Lai

Red lentil ‘kimchi’ pajeon

Rhubarb and pear spicy banchan

Creamy sesame tofu sauce

Garlic bread

S E R V I N G S : 2

A L L E R G Y : Gluten, mustard, sesame, soy ‍

Ingredients.

‘Pajeon’

½ cup dried red lentils (soak in water overnight)

3 tbsp water

½ tbsp soy sauce

2 tsp gouchugaru or 1.5 tbsp gouchujang

½ tsp paprika

½ red bell pepper

3 garlic

1 tsp garlic powder

Salt

Black pepper

1 small yellow/ red onion

1 rhubarb (sub with 1 tsp rice/ apple cider vinegar)

¼ hispi cabbage

3 scallions

½ nori sheet teared into small pieces

Optional - kimchi

Tofu sauce

100g silken tofu

1 tbsp toasted sesame seeds

Salt

Optional - some sugar

‘Banchan’

1 rhubarb (sub with cucumber/ daikon/ carrot)

½ pear

1 scallion

1 garlic grated/minced

2 tsp gouchugaru or 3-4 tsp gouchujang

1 tsp rice/ apple cider vinegar

½ tsp yellow/ wholegrain mustard

1/2-1 tsp sugar

1 tsp sesame oil

Salt

Toasted sesame seeds

Optional - kimchi

Garlic bread

1-2 garlic grated/minced

Fresh parsley/ coriander

Olive oil

Salt

Black pepper

Bread of choice

Preparations.

Blend silken tofu, toasted sesame seeds, salt and optionally some sugar until smooth, then refrigerate to let it thickens a bit
Slice the cabbage, onion, scallions and rhubarb, mix with some salt and sit aside
Blend the drained red lentils, seasonings, garlic, red peppers and water until smooth
Add the mixture to the vegetables as well as the nori pieces, and mix everything together
Shape into flat patties, place them on an oiled parchment paper and bake at 180C for ~25-30min, flip them when the surface starts to to brown, until both sides are browned
Let them cool down completely before serving (I find them taste the best after chilled for a while)
Thinly slice the rhubarb and mix with some salt, set aside for 15min
Sqeeze out excess moisture of the rhubarb, then mix with the rest of the ingredient. Let it marinate in the fridge for at least 15min
Mix grated/minced garlic, chopped fresh parsley/ coriander, olive oil, salt and black pepper, then spread it over the bread
Bake at 180 for ~15min or until golden brown and crispy
Spread the tofu sauce onto the garlic bread, then top with ‘pajeon’ and ‘banchan’

Notes / Chats.

I intended to not use any kimchi in this recipe so that anyone who couldn’t access to kimchi can also make it, but of course it would taste even better with some kimchi!!
I find the sourness of rhubarb kind of mimics the tanginess of kimchi
You cab also add more vegetables to the banchan, don’t forget to add more seasoning
Recommend using baguette for garlic bread

Inspired by Korean kimchi pajeon, kongguksu, banchan and naenyeon (which pairs with pear and mustard)!!