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The Korean Vegan

MainsPasta and Noodles

Mushroom Gochujang Pasta

This Mushroom Gochujang Pasta, like many things, was an borne out of a need. And that need was to not waste all the mushrooms I had. You know the drill—you see something on Pinterest full of mushrooms and you KNOW that you can do it, so you go all out at the grocery store (when that was a thing…) and buy every variety of mushrooms known to man, because you are SO going to do that Pinterest mushroom recipe thing.

But then, life—i.e., the kids’ soulless fetish for Mac ‘N Cheese—gets in the way and your mushroom dreams look a little grim. Well, here’s your chance to redeem yourself!! Actually, this was really more about my own redemption, guys, not gonna lie.

But, you are the happy beneficiaries of my funghi soul searching! So, don’t let this be that pinterest post that dies on the vine—whip out those shrooms and try this amazing Mushroom Gochujang Pasta!

Mushroom Gochujang Pasta

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Ingredients
  

  • 10-15 each mushrooms sliced
  • 3/4 medium white onione sliced
  • 3 cloves garlic minced
  • salt
  • pepper
  • 1 1/2 Tablespoons gochujang
  • 1 1/2 Tablespoons soy sauce
  • 1/2 Tablespoon maple syrup
  • 1 Tablespoon hummus
  • 1 Tablespoon extra virgin
  • 1 cup mushroom broth can sub any broth or water
  • 1/2 cup cooked chickpeas
  • 1 box pasta cooked according to directions on box
  • 1 cup pasta water

Instructions
 

  • Make sauce by mixing together gochujang, soy sauce, maple syrup, and hummus. Set aside.
  • Add extra virgin olive oil to pan over medium high heat. When oil starts to shimmer, add mushrooms to pan. Do not mess with them for about 1 minute. Give them a stir with a wooden spoon or tongs and then let them sit for another 1 minute without bothering them.
  • Next add onions and garlic. Similarly allow them to sit with the mushrooms without messing with them for about a minute. Add salt and pepper to taste.
  • Add sauce mixture to cooked veggies, along with broth/water. Bring to a quick boil and then reduce to a simmer. Add cooked chickpeas.
  • When pasta is ready, add to pan with sauce and veggies, along with a little pasta water (2 tbsp at a time) if sauce is too dry.
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Mushroom Gochujang Pasta was last modified: October 14th, 2020 by the.krn.vegan@gmail.com
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I veganize Korean food. I Koreanize everything else.

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The Korean Vegan, Esq.
This is one of my earlier TikTok videos, back when This is one of my earlier TikTok videos, back when this sandwich was on trend. Reposting it because sometimes I need to listen to my own advice. ❤️
Advice from 고모: Heartbreak. Advice from 고모: Heartbreak.
Earlier today, I watched a video of a white man en Earlier today, I watched a video of a white man encourage his 3 year old son to “make fun of his Asian uncle” by pulling the corners of his eyes back into slits.  When confronted by a number of Asians explaining how offensive the video was, he grew defensive, claiming it was “just a little fun.”
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Several years ago, someone asked me what the big deal was about white people making fun of my eyes.  He claimed, “people make fun of my appearance all the time, I guess I’m just not as sensitive as you.” Being bullied for one’s appearance is always wrong and can definitely be traumatic no matter what. But when that appearance is tied to your ethnicity, and when that ethnicity is outnumbered, that kind of bullying can take on a different level of harm. If someone makes fun of my nose, I may spend the rest of my life hating my nose. But if someone makes fun of my eyes—an attribute tied to my Koreanness—then I not only hate my eyes, I also hate my Koreanness.
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Bottom line, I never thought that in 2021, I’d have to explain why making “Asian eyes” to an Asian is offensive, inappropriate, and insensitive.  But apparently, it’s a message that continues to be in demand. In lieu of yelling at people, though, I thought I’d just share a story.
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Finally, a couple translations: “Dominick’s Language” is what I used to call English, because it was the gibberish my Dad spoke at the grocery store. “Sohknehbok” is Korean underclothing, something my grandmother made me wear in summer, lol, because she was always afraid I would catch my death.
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You can find the recipe for Tteokbokki (or its popular sister recipe, Rabokki) on my blog.
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