Gochujang Vegan Ramen Recipe | Korean Chili Paste + CASHEW EGG!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Make the gochujang: heat a small saucepan on medium. Add the cane sugar and water once hot, then add the remaining gochujang ingredients (pepper powder, miso, rice vinegar, sesame oil, pink salt) and stir for a few minutes until thickened. It will thicken more when chilled.
2. Bring a pot of water to a boil for the noodles.
3. Heat a sauté pan (or stock pot for more than one portion) on medium-high and drizzle in olive oil.
4. Sauté the broccolini, mushrooms and baby corn for 5 to 8 minutes, then set them aside.
5. When the water boils, cook the noodles according to the package (handmade noodles from the previous episode take 7 minutes), loosening them occasionally with chopsticks.
6. Heat the veggie stock in the sauté pan (or stock pot) and add the kombu.
7. In the serving bowl, add a generous tablespoon of gochujang and the soy sauce.
8. Remove the kombu once the stock boils, then pour the hot stock into the serving bowl and whisk.
9. Drain the cooked noodles into the bowl.
10. Top with the vegetables, chopped green onion, chili threads, cashew egg, chili oil and white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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