Name: Vegan Jjamppong Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 5
Ingredients: 7 cups veggie broth (I like to add 1 tbsp yondu per 1 cup of water to make quick veggie broth); 1 oz dasima, dried kelp; 5 tbsp cooking oil (I like to use avocado oil); 5 to 7 cloves garlic, chopped; 2 tsp chopped ginger; 1 cup chopped green onion; 1 lb baby bok choy, cut into quarters; 1/2 large onion, sliced; 1 oz julienned carrot (approximately 1/2 of medium size carrot); 2 tbsp mushroom soy sauce or regular soy sauce; 2 tbsp vegetarian oyster sauce; 4 to 5 tbsp gochugaru, Korean red pepper flakes; 1 tbsp smoked paprika; 1 tsp Korean mushroom seasoning, optional; 1 package (9 oz) konnyaku, sliced; 6 oz mushrooms (I like to use king oyster mushrooms and oyster mushrooms for this recipe); 2 oz yubu or aburaage, fried beancurd; Your choice of noodles – dried/fresh wheat noodles or dried/fresh ramen noodles

Ingredients

Units Scale

7 cups veggie broth (I like to add 1 tbsp yondu per 1 cup of water to make quick veggie broth)
1 oz dasima, dried kelp
5 tbsp cooking oil (I like to use avocado oil)
5 to 7 cloves garlic, chopped
2 tsp chopped ginger
1 cup chopped green onion
1 lb baby bok choy, cut into quarters
1/2 large onion, sliced
1 oz julienned carrot (approximately 1/2 of medium size carrot)
2 tbsp mushroom soy sauce or regular soy sauce
2 tbsp vegetarian oyster sauce
4 to 5 tbsp gochugaru, Korean red pepper flakes
1 tbsp smoked paprika
1 tsp Korean mushroom seasoning, optional
1 package (9 oz) konnyaku, sliced
6 oz mushrooms (I like to use king oyster mushrooms and oyster mushrooms for this recipe)
2 oz yubu or aburaage, fried beancurd
Your choice of noodles – dried/fresh wheat noodles or dried/fresh ramen noodles

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Instructions

Combine veggie broth and dasima in a large mixing bowl and let it sit for 30 minutes.
Add cooking oil, garlic, ginger, and green onion in a cold wok or a large pot. Turn the heat on to low and stir fry until you can smell the aroma, about 5 to 6 minutes.
Increase the heat to high and add bok choy, onion, and carrot. Stir fry to combine all the ingredients, about 45 seconds to 1 minute. Add mushroom soy sauce and vegetarian oyster sauce around the wok. This way, the sauce will burn and create a beautiful smokey flavor. Stir fry everything for 30 seconds, pour the prepared veggie broth, and discard dasima.
Add gochugaru, smoked paprika, mushroom seasoning, konnyaku, mushrooms, and yubu. Mix everything well and bring it to a boil.
Bring another pot of water to a boil to cook noodles if you’re serving with noodles. (You can serve jjamppong with rice too!) Cook dry/fresh noodles by following the directions of the package you’re using. Drain and rinse the cooked noodles under warm water. Drain thoroughly and place on a serving bowl. Pour a generous amount of the soup over the noodles and serve immediately. Enjoy!

Prep Time: 30 mins
Cook Time: 18 mins