Empty My Fridge
Vegan Yukgaejang How to Make Korean Spicy Beef & Vegetable Soup Plant-based
Ingredients
- Vegetable broth16 cups
- Kombu · dried10×10
- Garlic · chopped1 bulb + 10 cloves
- Peppercorn1 tbsp
- Shiitake mushroom · dried14–16
- Scallion · chopped½ cups + 20–25
- Chili flake · flakes5 tbsp
- Sesame oil5 tbsp
- Soy sauce5 tbsp
- Mushroom5 tbsp + 1 ½ lb
- Saltto taste
- Black pepper½ tsp
- Bean sprout12 oz
- Noodle
Instructions
- Put the broth ingredients in a large pot, cover and bring to a boil. Once boiling, remove the dasima, lower to medium and simmer for 20 minutes.
- Turn off the heat and take out the solids. Keep the shiitake mushrooms, let them cool, then slice them.
- Mix all the chili sauce ingredients in a large bowl and set aside.
- Add the sliced shiitake, your chosen mushrooms, tofu and green onions to the chili sauce and mix by hand for 5 to 10 minutes to marinate.
- Turn the broth back on to high, add the marinated vegetables and beansprouts, stir, and bring to a boil. Reduce to medium and simmer for 5 to 10 minutes until the vegetables are soft.
- If using noodles, cook the dangmyeon or rinse the kelp noodles while the soup simmers. Put them in the bowls, then ladle the soup over them.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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GarlicScallionMushroomShiitake mushroomBean sproutKombu
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