Vegan Korean Fish Sauce Recipes
VEGAN KOREAN FISH SAUCE
Like regular fish sauce, this vegan version packs a subtle umami punch-but a little goes a long way.
Provided by Joanne Lee Molinaro
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine 3 cups water, the soy sauce, shiitakes, oyster mushrooms, shallots, garlic, dashima, mirin, balsamic vinegar, rice vinegar, mushroom sauce, and peppercorns. Bring to a boil over medium-high heat. Reduce the heat and simmer for 1 hour.
- Discard the vegetables and continue to simmer the sauce until it reduces by half, about 1 hour.
- Pour the sauce through a fine-mesh sieve or a cheesecloth and into a container to remove the small bits. Store in the refrigerator for up to 6 months or freeze for future use.
SUN'S KOREAN MARINATING SAUCE
Steps:
- Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
- In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
- In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
- Preheat the oven broiler.
- Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 22.8 g, Cholesterol 50.7 mg, Fat 10.1 g, Fiber 0.9 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 1846.2 mg, Sugar 19.4 g
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