Vegan Korean Chickpea Recipe
It has been a hot minute since I last shared a recipe on this blog. So today, I decided to share my vegan Korean chickpea recipe. Off the bat, I want to let you know that this recipe is far from traditional. It’s something you probably won’t find in Korea or at a Korean restaurant. It’s my version of a protein filled Korean dish. Korean foods tend to have a lot of meat but since I don’t eat animal products I thought I would put my own spin on it. So, I used sauces and ingredients that are generally found in Korean dishes but decided to use chickpeas instead.
I make something similar with tofu, but I’ve been trying to eat less soy products recently due to thyroid related stuff. Soy isn’t good for those that have thyroid issues or are predisposed to have them due to genetics. So, even though I don’t love chickpeas like most vegans do, I thought I would give it a try. And it turned out amazing. This has become like a once a week dish now. And it’s so easy and quick to make. Like minimal effort required. And it’s also very low oil which I love.
- Two cups of canned or boiled chickpeas
- Soy sauce
- Gochugaru (Korean red pepper powder) but in case you can’t find this you can replace it with regular red pepper powder
- Garlic powder
- Two small or one large white onion
- Sesame seeds (optional)
- Spring/green onions (optional)
- Bake the chickpeas in the oven until they are darker and become hard. Make sure the chickpeas are boiled first but if you use canned chickpeas you don’t need to boil them. But you can if you like.
2. Next, cut up some white onions into slices as shown below.
3. Put a small amount of oil (1 tsp is more than enough) on your pan and switch on your stove to medium.
4. Add in the sliced white onions and let them cook till they are golden brown.
5. While they’re cooking, make the sauce. Add one tbs of gochujang, one tsp of gochugaru, four tbs of soy sauce, two tbs of water, half a tsp of garlic power and mix everything really well.
6. Once the white onions are golden brown and the chickpeas are done baking, add the chickpeas to the pan.
7. Next, add in the sauce we made and mix everything well so that both the onions and chickpeas are coated with the sauce.
8. Let the mixture boil till the sauce thickens up.
9. Serve the chickpeas with some rice and your favourite kimchi and don’t forget to garnish everything with some sesame seeds and cut up green onions(optional). Enjoy!
I hope you enjoyed my vegan Korean chickpea recipe and do let me know in the comments if you ever decide to try it. You can also watch the video version of this recipe on my YouTube channel:
Have you ever had Korean food? If so, did you like it? Are you a fan of Korean food? Let me know in the comments below because I would love to hear from you. Or simply stop by and say hi!
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