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Vegan Yukgaejang with Mushroom

spicy mushroom yukgaejang soup (vegan version)
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You now can enjoy the Korean spicy beef soup vegan style! This spicy and meaty vegan mushroom yukgaejang is a perfect meal for cool weather!

Ingredients

Scale
  • 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 grapeseed 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)
  • 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

Instructions

  1. In a large container, pour boiling water over glass noodles. Let it soak for 10 to 12 minutes. Drain and rinse under cold water. Set aside. 
  2. Place the water for the soup near the stove. 
  3. While the noodle is soaking, add sesame oil, grapeseed oil, and green onion to a large-size pot. Turn on the heat and cook the green onion with frequent stirring, about 3 minutes. You should smell the green onion as it cooks. 
  4. Add the gochugaru/Korean red pepper flakes to the pot. Stir continuously until the oil turns bright red in color. 
  5. Once the oil turns red and you can see the oil bubbles (about 45 to 60 seconds), add the water right away so the pepper flakes are not burning. 
  6. Add the mushrooms and minced garlic to the pot. 
  7. Bring the soup to a boil. 
  8. Add the soy sauce, Yondu, and bean sprouts to the soup. 
  9. Continue to boil the soup on medium-heat for additional 5 minutes. 
  10. Place the noodle and cook for a minute or two. 
  11. Taste the soup and add salt and pepper to your liking.
  12. Serve with a bowl of rice and kimchi. 

Notes

  • If you don't have Yondu, you can add more soy sauce (1 tablespoon). But you can easily purchase Yondu on Amazon. 
  • If you are vegetarian, you can also add eggs to the soup. Whisk two eggs in a small bowl and when you add the noodle to the soup, add the egg to the soup and give it a quick stir. 

Find it online: https://www.myeclecticbites.com/vegan-yukgaejang-with-mushroom/