Seaweed Grits

Posted on 2023-05-31

Loosely based on Eric Kim’s “Gochugaru Shrimp and Roasted-Seaweed Grits” from Korean American.

Adapted to be vegan while still keeping the richness and umami.

Ingredients

• 1/2 cup quick-cooking grits
• 1 cup soy milk
• 1/2 cup water
• 1 packet gim, torn into small pieces
• 1/2 tsp vegetable bouillon base
• 1/2 tsp doenjang
• 1 tbsp olive oil
• 2 scallions
• Salt and black pepper

Instructions

1. Bring soy milk and water to a boil.
2. Reduce to low, mix in grits, and cook for 5 minutes, stirring occasionally.
3. Mix bouillon, doenjang, olive oil, and gim into the grits.
4. Cook for another 2 minutes, remove from heat.
5. Cut scallions along the bias and stir into the grits.
6. Thin the grits if needed with water, salt and pepper to taste.
7. Serve.