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Navratri is a time when food choices are guided by tradition, with many people avoiding onion, garlic, grains, and legumes. The satvik diet followed during this period encourages balance, purity, and simplicity. At the same time, contemporary cooking allows scope for innovation, where familiar recipes can take influence from global cuisines. Korean food, known for bold flavours and fermentation, may appear difficult to adapt to a fasting plate. However, by understanding its components, one can see that the core principles can align with satvik cooking when reinterpreted carefully.
Gochujang, the famous Korean chilli paste, usually contains soy and rice powder that may not be suitable for fasting. Yet its idea of a balanced paste made from chilli, a touch of sweetness, and depth of flavour can be recreated with fasting-friendly ingredients. Kimchi, Korea’s most iconic fermented preparation, is based on cabbage and radish. Its method of preservation and tang can be mirrored using vegetables permitted during fasting, without garlic or soy-based sauces. These adaptations make it possible to introduce Korean inspiration into Navratri meals while still respecting satvik guidelines.
1. Samak Rice Bibimbap Bowl
Bibimbap is a well-known Korean dish that brings together rice, assorted vegetables, and a sauce. During Navratri, samak rice works perfectly in place of regular rice. Cooked samak can be placed at the centre of a bowl and topped with sautéed pumpkin, boiled potatoes, grated cucumber, and spinach leaves. A fasting-friendly chilli paste can be prepared using red chillies, sendha namak, a little honey, and roasted peanuts blended into a smooth mixture. The final touch is a spoonful of curd for creaminess. This creates a balanced bowl with Korean influence that remains within Navratri rules.
2. Kimchi-style Fermented Pumpkin And Cucumber
Traditional kimchi relies on napa cabbage, radish, garlic, and fish sauce, which are avoided during fasting. For a satvik alternative, thin slices of pumpkin and cucumber can be salted lightly and left to release water. A paste made with dried red chillies, ginger, rock salt, and lemon juice can coat the vegetables. These are then placed in a clean jar and allowed to ferment for two to three days. The result is a tangy, crunchy preparation that brings kimchi-style flavour to the fasting table without breaking dietary guidelines.
3. Sweet Potato Tteokbokki-style Curry
Tteokbokki is a popular Korean dish of rice cakes in a spicy sauce. During Navratri, sweet potato slices can replace rice cakes, offering a soft and starchy base. The sauce can be created with red chilli paste, jaggery, and roasted sesame seeds ground into a smooth mixture. The sweet potatoes can be simmered gently in this sauce until coated and tender. The dish provides warmth and depth of flavour, echoing the comfort of Korean street food within a satvik framework.
4. Buckwheat Pancakes With Sesame Dipping Sauce
Buckwheat flour, or kuttu ka atta, is commonly used during fasting to make rotis and pakoras. A Korean-inspired approach is to turn the batter into small savoury pancakes. Grated bottle gourd or courgette can be mixed with buckwheat flour, seasoned with sendha namak, and cooked on a tawa with ghee until crisp. For a dipping sauce, roasted sesame seeds can be blended with lemon juice, a little honey, and chilli flakes. This combination gives a nod to Korean jeon-style pancakes but with fasting-friendly adjustments.
5. Paneer Bulgogi-style Skewers
Bulgogi traditionally uses marinated beef grilled to smoky perfection, but the essence lies in the sweet and savoury glaze. During Navratri, paneer can take centre stage. Cubes of paneer can be marinated in a mixture of honey, chilli paste, lemon zest, and roasted sesame oil made from fasting-permitted seeds. The skewers can be grilled or pan-roasted until the edges are golden. The result is a festive starter that carries the spirit of Korean bulgogi in a vegetarian satvik form.
6. Sama Rice And Apple Kheer With Korean Pear Twist
Desserts also find a place in Korean cuisine, with fruits and syrups used for natural sweetness. A fasting-friendly kheer can be made by simmering sama rice in milk until thickened, sweetened with jaggery, and flavoured with cardamom. A unique addition is grated Korean pear or regular pear, which adds natural sweetness and fragrance. The kheer can be garnished with chopped nuts for crunch. This adaptation blends the familiar comfort of a Navratri sweet with a gentle Korean influence.
