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.

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

Vegan Yukgaejang (Korean Spicy Mushroom Soup in 30 Minutes)

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Author: George
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Korean
Diet: Vegan

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 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

Cook Mode Prevent your screen from going dark

Instructions

Soak the noodles: Place sweet potato noodles in boiling water and 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. Remove from heat, stir in gochugaru until it bubbles and releases chili oil, then return to heat and add water immediately.
Add mushrooms and garlic: Stir in oyster, shiitake, enoki (if using), and garlic. Simmer for a few minutes to let the mushrooms release their flavor.
Season the soup: Add soy sauce, Yondu, and bean sprouts. Continue simmering for about 5 minutes.
Finish with noodles: Add 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.

Notes

For best flavor, use a mix of mushrooms. Oyster and shiitake add meatiness, enoki gives a light crunch, and button, shimeji, or king oyster mushrooms also work well.
If you don’t have Yondu, add more soy sauce or substitute with vegetarian mushroom sauce (vegan oyster sauce).
To make this gluten free, use rice noodles and gluten-free soy sauce.
Leftovers: Store the soup and noodles separately in the refrigerator for 3–4 days. Reheat gently on the stove before serving.

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