The Korean Vegan
  • About.
    • Events
  • Recipes.
  • Writing.
  • Partner With Me.
  • Contact Me.
  • Free E-Book
  • Stuff I Love
  • About.
    • Events
  • Recipes.
  • Writing.
  • Partner With Me.
  • Contact Me.
  • Free E-Book
  • Stuff I Love

The Korean Vegan

Bread and BreakfastTraditional Korean Recipes

Naan Bread, Cuz Carbs.

Naan bread anyone?

I could literally eat carbs all day long.  That is one of the best parts about going plant-based–unabashed carb fests every single fucking day.  Paleo, shmaleo and Atkins can kiss my @$$.  I haven’t gained any fat since coming home to rice and potatoes (in fact, I’ve actually lost 1% of body fat since going vegan!), and so  my affections for carbs remain unflagging.

The other night, I decided to make some curry with the veggies I had around the house.  And it seemed sort of offensive to make curry without naan bread.  And more offensive still would be buying said naan bread.  So I made my own and the results were out-fucking-standing.  I think I’m going to spread some almond butter and bananas on it this morning for breakfast.  YUP
Cooking Time: 105 minutes
Recipe Difficulty: Easy
Servings Amount: 12

Recipe Lead: Think fried pizza dough. Amazing heaven balls.

Ingredients
  • 2 1/4 cup bread flour
  • 1 tsp instant yeast (you can also use active dry yeast, but you will want to proof it first)
  • 1 cup water
  • 1 1/2 tbsp almond milk
  • 2 tbsp aquafaba (juice from can of chickpeas–whipped to a froth)
  • 1/8 cup sugar
  • 2 tbsp olive oil
  1.  Mix all dry ingredients together.
  2. Add AF and milk.  Stir in water until dough starts to form.
  3. Knead dough for a few minutes and then cover.  Let rise for at least one hour, until doubled in size.
  4. Punch dough to release gas.  Knead and divide into 10-12 pieces, rolled into golf balls.  Cover with plastic wrap and let rise for 45 minutes.
  5. Flatten dough ball with back of hand.  Place on grill or hot skillet over medium heat.  Flip and cook until both sides are crispy golden brown.

 

Naan Bread, Cuz Carbs. was last modified: June 4th, 2017 by the.krn.vegan@gmail.com
0 comment
0
Facebook Twitter Google + Pinterest

You may also like

Rabokki

Banana Bread. [I don’t share.]

Best Vegan Blueberry Muffins and My Proposal...

Gluten Free Kimchi Pancakes for the Korean...

Kimchi Soondooboo Chigae

Cauliflower Congee

Easy Focaccia Bread

Easy Peasy Panzanella

Butternut Squash and Mochi Ball Soup

Pumpkin Spice Sesame Scones.

About Me

About Me

I veganize Korean food. I Koreanize everything else.

Keep in touch

Facebook Twitter Instagram Pinterest Youtube

the.korean.vegan

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.”
.
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.
.
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.
.
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.
.
You can find the recipe for Tteokbokki (or its popular sister recipe, Rabokki) on my blog.
Load More...

Sign Up For Your Copy of Our FREE E-Book!

Recipes

  • Bread and Breakfast
  • Desserts
  • Entrees
  • Food
  • Gluten Free
  • Life
  • Mains
  • Pasta and Noodles
  • Sauces
  • Soups, Stews, and Side Dishes
  • Stuff I Love
  • Traditional Korean Recipes
  • Uncategorized

Popular Posts

  • Stuff I Love: On The Stovetop

    November 4, 2020
  • Spicy & Crunchy Garlic Tofu (Kkanpoong Tofu)

    July 13, 2020
  • Kimchi Chigae Reigns Supreme.

    August 13, 2017
  • Your Favorite Tofu Recipe EVAR.

    October 13, 2016
  • Savory Pancakes – Gluten Free!

    May 15, 2018
  • Tteokbokki (Spicy Korean Rice Cakes)

    August 13, 2016
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Youtube
  • Snapchat
Footer Logo

@2020 The Korean Vegan. All Right Reserved. Site Design by The Denizen Co.


Back To Top