Vegan Yukgaejang (Korean Spicy Mushroom Soup in 30 Minutes)

Name: Vegan Yukgaejang (Korean Spicy Mushroom Soup in 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 70 grams sweet potato noodles/glass noodles/dang-myeun; 5 to 7 green onion, cut into 2-inch pieces; 3 tablespoons sesame oil; 1 tablespoon neutral tasting oil; 1 to 2 tablespoons gochugaru/Korean red pepper flakes (use 1 tablespoon if you don't want it too spicy); 5 cups of water; 4 to 6 ounces oyster mushroom, shredded with hands; 4 to 6 ounces shiitake mushroom, stems removed and thinly sliced; 2 ounces Enoki mushroom (optional but highly recommended); 3 to 4 cloves garlic, minced; 3 tablespoons low sodium soy sauce (if you are not using low sodium, use 2 tablespoons of regular soy sauce); 1 tablespoon Yondu (Korean liquid vegetable base)(See NOTE); 1 to 2 cups bean sprouts; Salt and black pepper to taste

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Enjoy yukgaejang, a classic Korean spicy soup, in a vegan version made with mushrooms. Bold, hearty, and done in just 30 minutes.

Close-up of vegan yukgaejang in a black bowl topped with sliced mushrooms, bean sprouts, and green onions

Yukgaejang (육개장) is a bold and spicy Korean soup traditionally made with shredded beef, vegetables, and chili oil. In Korea, it is often served at funerals to nourish mourners, which is why many people consider it the ultimate comfort food. I remember eating this soup in those settings, where its warmth and depth felt like both care and sustenance. My version is a vegan yukgaejang that replaces the beef with mushrooms while keeping the broth rich, savory, and satisfying. Ready in just 30 minutes, this Korean mushroom soup is hearty enough for a main dish and perfect for fall or winter days when you need something comforting.

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Traditional vs Vegan Yukgaejang
Ingredients for Vegan Yukgaejang (Korean Mushroom Soup)
How to Make Yukgaejang in 30 Minutes
Pro Tips for Success
Common Questions about Vegan Yukgaejang
Vegan Yukgaejang (Korean Spicy Mushroom Soup in 30 Minutes)

Traditional vs Vegan Yukgaejang

Traditional yukgaejang is famous for its depth of flavor, but that usually means hours of simmering beef and vegetables. My vegan version relies on mushrooms and Yondu for the same rich taste in a fraction of the time. Here’s a quick look at how the two compare:

Feature	Traditional	Vegan version
Protein	Beef (flank steak or brisket)	Mushrooms (oyster, shiitake, enoki)
Broth base	Beef stock simmered for hours	Broth flavored with mushrooms and Yondu
Vegetables	Korean radish, fernbrake (gosari), taro stems, green onion	Green onion, mushrooms, bean sprouts
Cooking time	2–3 hours to simmer beef and extract flavor	About 30 minutes start to finish
Egg	Often whisked in at the end for thicker broth	Omitted for a vegan-friendly broth
Flavor profile	Deep, hearty, beefy with spice	Umami-rich, savory, spicy, mushroom-based

Wooden platter of mushrooms, green onions, and gochugaru for making Korean spicy mushroom soup

Ingredients for Vegan Yukgaejang (Korean Mushroom Soup)

Mushrooms: Oyster, shiitake, and enoki (optional). You can also use maitake, portobello, or button mushrooms.
Vegetables: Green onion and bean sprouts are the base, but daikon or regular onion can be added for extra depth.
Sweet potato noodles (dangmyeon): Chewy and hearty. To make this recipe gluten free, you can swap with rice noodles.
Flavor base: Sesame oil, gochugaru (Korean chili flakes), garlic, soy sauce, and Yondu (a Korean vegetable seasoning). For more Korean pantry staples, see my [Korean Pantry Guide].
Substitutions: If you don’t have Yondu, use more soy sauce or try vegetarian mushroom sauce (vegan oyster sauce). Make sure your soy sauce is gluten-free if needed.
Seasoning: Salt and black pepper to taste.

Check out my Korean Pantry Essentials post and Vegan Essentials for Korean cooking for more details on these staple ingredients.

Yondu - Korean vegetable umami seasoning sauce — Yondu - Vegetable umami seasoning sauce

How to Make Yukgaejang in 30 Minutes

Soak the noodles: Place sweet potato noodles in hot water and let them soak until softened (about 10–12 minutes). Drain and set aside.
Build the flavor base: In a large pot, heat sesame oil and neutral-tasting oil. Add green onion and cook until fragrant, then stir in gochugaru to release its color and flavor.
Add mushrooms and garlic: Pour in water, then add mushrooms and garlic. Simmer for a few minutes so the mushrooms release their flavor.
Season the soup: Stir in soy sauce, Yondu, and bean sprouts. Continue to simmer on medium heat for about 5 minutes.
Finish with noodles: Add the softened sweet potato noodles and cook briefly until tender. Taste and adjust with salt and black pepper.
Serve hot: Ladle into bowls and serve immediately with rice and kimchi.

Green onions and chili flakes sizzling in oil to bloom the gochugaru for yukgaejang broth

Pot filled with mushrooms simmering in spicy red broth for vegan yukgaejang

Ladle lifting glass noodles from spicy Korean mushroom soup

Bowl of vegan yukgaejang with mushrooms, vegetables, and noodles in rich red broth

Pro Tips for Success

Soak noodles in boiling water for 10–12 minutes at the very beginning so they’re ready when the soup is done.
Build flavor with green onion: sautéing it in sesame oil lays the foundation for that signature yukgaejang taste.
Bloom gochugaru off the heat: move the pot away from the burner when adding chili flakes. Once it bubbles and releases chili oil, return to heat and add water right away to prevent burning.
Mix mushrooms for texture: enoki gives a light crunch, while oyster and shiitake add meatiness and depth to the broth.
Taste and adjust at the end since soy sauce, chili flakes, and mushrooms can all vary in intensity.

Common Questions about Vegan Yukgaejang

What does yukgaejang taste like?

It is savory, spicy, and full of umami. The mushrooms create a meaty depth while the chili oil adds a gentle heat that lingers.

How spicy is it, and can I adjust the heat?

Yukgaejang is traditionally spicy, but you can reduce the gochugaru for a milder soup or add extra if you prefer more heat.

What mushrooms work best?

I recommend mixing different types for both flavor and texture. Oyster and shiitake bring meatiness, enoki adds a light crunch, and button, shimeji (seafood mushrooms), or king oyster mushrooms all work beautifully. The key is variety — it gives the broth more depth and makes each bite interesting.

How long does it keep, and can I reheat it?

Vegan yukgaejang will keep in the fridge for 3 to 4 days. Store the noodles separately, since they soak up the broth if left in the soup. Both the soup and the soaked noodles keep for about the same time, and you can reheat gently on the stove before serving.

Yukgaejang has always been more than just soup - it is comfort in a bowl, whether served to nourish mourners in Korea or simply enjoyed at home on a chilly day. This vegan version brings the same warmth and depth in a quicker, weeknight-friendly way.

Serve it with a big bowl of rice and kimchi for a classic Korean meal. You can also round out the table with side dishes like Spicy Braised Potatoes (Gamja Jorim), Shishito Pepper and Mushroom Stir Fry, or Teriyaki Tofu. For more cozy soups, try my Doenjang Jjigae or Soft Tofu Soup.