- 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
- 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