4 Longevity Recipes--Foods That Help You Live Longer.

Hi all! Here are the #longevity #recipes featured in this week's video:

Kimchi Bindaetteok:

2 cups Split Mung Beans
1 ounce dried ferbrake
1 tsp baking soda
1 cup cooked bean sprouts
1 cup kimchi plus juice
9 oz, Scallions, cut into 2-inch pieces
3 cloves Garlic, minced
2 teaspoons Soy sauce
1 tablespoons Sesame oil
0.50 teaspoon Salt
1 teaspoon Black pepper
2 tbsp Olive oil
2 tbsp Potato Starch
5 shiitake mushrooms, sliced

1. Soak mung beans in 5 cups filtered water for at least 4 hours. Soak gosari in 2 cups filtered water for at least 2 hours.
2. In the meantime, cook your mung bean sprouts in boiling water for about 4 minutes (until they turn translucent). Drain and rinse under cold water. Set aside.
3. When your gosari has been rehydrated, cook them in boiling water together with baking soda (this helps with the woodsy taste) for about 6 minutes. Drain and rinse under cold water.
4. Add kimchi, bean sprouts, scallions, mushrooms, garlic, gosari, soy sauce, and sesame oil in a bowl. Mix them together and set aside for about 1 hour.
5. When mung beans have been rehydrated, drain any excess liquid. Then add the soaked mung beans, potato starch, soy sauce, salt, pepper, kimchi juice, and 1/2 cup of water to a blender. Blend on high (you may need to add a little more water, 1 tbsp at a time, to get the blades to turn) until you achieve a lumpy batter, kind of like oatmeal.
6. To a small pan (8-inches) over medium heat, add just a little oil. Place some of the marinated kimchi mixture onto the pan and then pour the batter over the veggies--enough to cover all the vegetables and reach the edge of the pan. Cook for about 3 minutes and using your spatula, flip the pancake. Cook for another 3 minutes.

Longevity Japchae:

1 tablespoon extra virgin olive oil
1/4 cup julienned red onion
1/4 cup julienned purple cabbage
1/4 cup julienned mushrooms
1/4 cup julienned red bell pepper
1/4 cup julienned carrot
1/4 cup julienned yellow bell pepper
1/4 cup julienned green cabbage
1/4 cup julienned green bell pepper
2 cups cooked glass noodles
2 tablespoons soy sauce
1 1/2 tablespoon brown rice syrup (or maple syrup)
1/2 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon sesame oil
1 tablespoon sesame seeds
black pepper

Saute the veggies in olive oil. Add cooked noodles and then all liquid ingredients. Garnish with toasted sesame seeds and black pepper.

Kimchi Minestrone Soup:

1 3/4 cup chickpeas
1 1/2 tbsp extra virgin olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp dried oregano
Salt & pepper
1/2 cup diced red onion
3 cloves garlic, minced
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced potato
1/2 cup chopped kimchi
1 tbsp gochujang
1 cup crushed tomatoes
1 3/4 cup white beans
6 cups vegetable broth
1 cup spinach
4 to 5 basil leaves

Preheat oven to 450 F. Mix together 1/2 cup chickpeas with paprika, garlic powder, and 1 tbsp oregano, as well as 1/2 tbsp of olive oil. Spread out on a baking sheet and bake for about 11-15 mins until they are dark brown. Remove and set aside. To a large pot or Dutch oven, add 1 tbsp of olive oil. Next add onion, garlic, carrot, and celery. Stir until onions begin to grow translucent (3 mins). Season with a little salt and pepper. Add potatoes, kimchi (with juice), and gochujang, together with another tablespoon of oregano. Stir until all veggies are evenly coated with gochujang. Add crushed tomatoes, remaining chickpeas (not those in the oven), and vegetable broth and bring to boil. Reduce heat to simmer and cook until potatoes are fork tender (~15 mins). Throw in fresh spinach and cook for another minute. Garnish with fresh basil and a twist of black pepper.

Bibim-Oats:

https://thekoreanvegan.com/easy-heart-healthy-savory-oatmeal-recipe/


Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others.

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