Homemade Vegan Kimchi Turnip Cakes (Lo Bak Go)

Filling

• 300 grams radishes/daikons (200 grams after peeled)
• 200 grams water
• 1 tablespoon cooking oil
• 2-3 dried shiitake mushrooms (soaked at least 6 hours & finely chopped)
• ½ onion (finely chopped - 120 grams)
• 2-3 fresh white button mushrooms (finely chopped)
• 1 large carrot (grated - 80 grams)
• 100 grams kimchi (cut into small pieces)
• 2 teaspoons rice wine
• ½ tablespoon vegan & gluten-free oyster sauce
• 1 tablespoon tamari
• ¼ teaspoon sea salt
• ¼ teaspoon ground white pepper

Batter

• 113 grams white rice flour (⅔ cup + 2 teaspoons)
• 12 grams tapioca flour (1 tablespoon + 2 teaspoons)
• 115 grams mushroom water or water (½ cup)
• ¾ teaspoon sea salt
• ½ teaspoon ground white pepper

1. 1

   Shred or grate half of the radish and squeeze over a bowl to remove excess moisture. Chop the other half into strips.

2. 2

   In a frying pan, heat ½ tablespoon of oil over medium-high heat. Fry the shiitake mushrooms until golden brown, then add the white button mushrooms and fry until they start to soften. Add the rice wine and stir-fry for about 30 seconds more. Transfer to a small bowl and set aside.

3. 3

   In the same pan, heat ½ tablespoon more oil. Fry the onions until fragrant, then add the carrots and fry until soft. Add the kimchi and mushrooms, give everything a quick stir, then stir in the oyster sauce, tamari, salt, and white pepper. Taste and adjust seasoning if needed — the filling should taste slightly stronger than usual, as it needs to flavor the batter. Transfer to a dish or bowl.

4. 4

   Grease a 4 x 7 x 1.5 inch rectangular pan with oil.

5. 5

   In a medium mixing bowl, whisk together the white rice flour and tapioca flour. Add the mushroom water/water, salt, and white pepper, and mix until smooth with no lumps. The batter should be thick, like muffin batter.

6. 6

   Clean the frying pan. Add the radishes and water and cook over medium-high heat until the radishes become soft and translucent. There should be some liquid remaining, as the radishes release moisture while cooking. This liquid will be used in the batter.

7. 7

   Transfer the radishes and liquid immediately into the mixing bowl with the batter while still hot. Stir to combine, then fold in the filling until evenly distributed.

8. 8

   Steam with a pot: use a pot that fits your pan for steaming. Bring plenty of water to a boil. Pour the batter into the greased pan. Place the pan inside a bamboo steamer and cover with the pot lid, or if you don't have a bamboo steamer, simply cover the lid with a cloth to prevent water from dripping onto the batter. Steam for 40 minutes over medium-high heat. Steam with a steam oven: preheat to 110°C (230°F). Pour the batter into the greased pan. Cover the pan with a cloth-covered lid. Steam for 40 minutes at 110°C in steam mode. Insert a toothpick in the center to check doneness — it should come out clean.

9. 9

   Remove the pan from the heat and let cool for about 30 minutes to set. Loosen the sides with a spatula and flip it upside down onto a cutting board. Slice into ½ to 1-inch pieces.

10. 10

    In a frying pan, heat a tablespoon of oil over medium-high heat. Pan-fry the turnip cake slices until both sides are golden brown and crispy. Serve with chili sauce/oil, tamari, hoisin sauce, or peanut sauce!