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Vegan recipes & cooking classes from the Cinnamon Snail food truck.

🏆 The 5 Korean Recipes That’ll Ruin All Others For You

Published 5 months ago • 2 min read

You could order takeout. Wait 45 minutes. Hope they get your order right. Pray it’s actually vegan (because why is there fish in everything?!). And then cross your fingers the crispy stuff is still crispy when it gets to you.

Or… you could make the best gosh darned Korean food of your life, Reader... exactly the way you want it, in your own kitchen—hot, fresh, and ready now.

We’re talking five bold, next-level Korean bangers that are impossible to eat politely. Crispy, saucy, spicy, and designed for full-contact eating. Double-dipping? Encouraged. Leftovers? Unlikely. There’s crispy, golden Korean fried “chicken” that even your non-vegan friends are swiping, braised tofu that goes from “oh, that’s just seitan” to “holy WHAT, that’s seitan?!” in 15 minutes of prep, a shortcut kimchi that brings the funk in record time, and two snappy, punchy salads you’ll be eating straight from the bowl… zero shame, zero regrets.

You in? These recipes and your bangin’ K-pop playlist… that’s all it takes to turn your kitchen into the hottest Korean joint in town.

🔥🥢 Fire up the wok—it’s K-food time!

Vegan Korean Fried Chicken Recipe

Crispy, crunchy, and sticky in all the right ways. Wheat meat gets the full KFC (Korean Fried Chicken) treatment—double-dredged, deep-fried (or air-fried), and dunked in a gochujang-spiked, garlicky-sweet glaze that clings to every nook and cranny. It’s got that shatteringly crisp exterior, a meaty bite, and a finger-licking finish—everything you want in fried chicken… except the chicken.

Kkakdugi (Vegan Radish Kimchi Recipe)

Kkakdugi is for the people who love kimchi but don’t want to stare at a fermenting jar for two weeks. It’s all the spicy, tangy, umami-packed goodness of classic kimchi, but in bite-sized cubes that don’t make you wait an eternity. Bonus: The radish stays snappier than a K-drama plot twist, delivering the perfect hit of heat, garlic, and refreshingly crisp snap in every bite.

Vegan Korean Scallion Salad (Pa Muchim)

Wake up. You’ve been living in the world of bland salads for too long. If your salad prep is a gosh darned snooze fest, this Korean Scallion Salad is your crispy, spicy escape. Ready in 15 minutes, and you’ll want to eat it with everything. Rice, noodle bowls, or straight-up—don’t say I didn’t warn you.

Korean Braised Tofu (Vegan Dubu Jorim)

Crispy-edged tofu swimming in a deep, umami-packed, spicy-sweet braise? Yes, please. No marinating, no waiting—just straight to the good part. It’s fast, it’s foolproof, and it makes everything—rice, noodles, your life—better. The only real problem? Running out too soon.

Korean Carrot Salad Recipe (Morkovcha) 

Crispy, garlicky, and just the right amount of spicy—Korean Carrot Salad (Morkovcha) is what happens when carrots decide to stop being boring. Crunchy julienned carrots soak up a tart, sesame-packed dressing with a little kick from gochugaru. It’s a 10-minute side that’s fresh, bold, and dangerously snackable. Highly recommend making extra unless you enjoy fighting over the last bite.

Let the double-dipping, sauce-dripping, and shameless finger-licking commence—bonus points if you pause mid-bite for a dramatic, tear-filled K-drama stare. 🎭🔥

❤️ - Your vegan cooking buddy, Adam

Vegan recipes & cooking classes from the Cinnamon Snail food truck.

Chef Adam Sobel (Cinnamon Snail)

I share exciting plant-based recipes from all over the world, and teach dishes and secrets from my award wining vegan food truck and restaurants.

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