WS Memories & Recipes 21.03.2026

Thank you so much for joining today's event :)

I had so much fun exploring traditional flavors along with many new toppings.

We created colorful, nutrient-rich lunch bowls! It was such a creative session.

Our idea of using instant falafel mix as a mandu filling turned out great.

We simply mixed the falafel powder with water, about a cup of chopped green onion, around 1 tbsp each of ginger and garlic, and the same amount of roasted sesame oil.

Although we mostly cooked spontaneously, some of you asked for the recipes—so here they are, reconstructed from my sharp memory.

Gochujang Sauce for Everything

We served the toppings with several variations of gochujang sauce.

Base: gochujang, dark soy sauce, a little water, and a pinch of sugar.

Optional additions: minced garlic, minced ginger, and peanut butter or sesame oil.

Apple Gochujang sauce for Tempeh

Fry 400g of non flavored tempeh slices in a little sesame oil until golden.

Mix the sauce:

30g apple purée, 50g garlic teriyaki soy sauce, 35g hot water, and 15g gochujang.

Pour the sauce over the tempeh and let it coat well.

Finish with chopped green onion on top.

Apple Gochujang sauce

Crispy Tofu Cubes(left) Tempeh (right)

Cut 200g extra-firm tofu into cubes. Coat them with 2 tbsp corn starch and 2 tbsp chickpea flour, then fry in rapeseed oil until golden and crispy.

Steamed eggplant with onion chili oil

Boiled Bok Choy Boil bok choy briefly until tender. Drain well, then season with a pinch of salt, a little garlic, and a drizzle of sesame oil.

Mixed whole grain rice

Mixed Whole Grain Rice

Rinse 100g purple rice, 100g red jasmine rice, and 200g brown rice.

Add 800ml water and simmer for about 40 minutes, until the grains are tender and the water is absorbed.

Chili Cucumber

Misaki's instant Kimchi (Easy, Tasty but Not Authentic)

Garlic Ginger Eggplant

We also made some beautiful sautéed mushrooms with a soy flavor, carrots,

a simple tomato salad, crunchy sugar peas, edamame,

and a mango & pineapple pea almond milk smoothie, though I don’t have detailed recipes for these.

I truly appreciate everyone’s creative ideas and collaboration—it made today’s cooking event so much fun.

Thank you all for joining, and have a relaxing night! 😌🍵

See you soon,

Misaki