Korean Vegan Jjampong Recipe (Seonkyoung Longest)

Seonkyoung Longest
Ingredients
- 1cup water
- 1oz dasima
- 1tbsp yondu
- 7cups vegetable broth
- 5-7cloves garlic
- 2tsp ginger
- 1cup green onion
- 5tbsp cooking oil
- 1/2medium-sized carrot
- 1/2large onion
- 1lb baby bok choy
- 6oz king oyster mushrooms
- 1packet konnyaku9 oz
- 2oz yubu
- 2tbsp vegetarian oyster sauce
- 2tbsp mushroom soy sauce
- 4-5tbsp gochugaru
- 1tsp mushroom seasoning
- 1tbsp smoked paprika
- 1package dry/fresh noodles (wheat or ramen)
Instructions
1
I missed jjampong - Korean spicy seafood noodle soup so much that I had to make a vegan jjampong! Let’s get started!
2
Combine 7 cups vegetable broth and 1 oz dasima in a large mixing bowl and let it sit for 30 minutes. I like to mix 1 tbsp yondu per 1 cup water to make broth.
3
Chop 5-7 cloves garlic, 2 tsp ginger, 1 cup green onion. Add to a cold wok or large pot. Pour 5 tbsp cooking oil. Stir fry on low heat about 5-6 min.
4
Julienne 1/2 medium-sized carrot, thinly slice 1/2 large onion, and cut 1 lb baby bok choy into quarters. Slice 6 oz king oyster mushrooms.
5
Other ingredients that take this recipe to the next level are konnyaku and yubu (aburaage). Slice 1 packet konnyaku (9 oz) and 2 oz yubu.
6
Increase wok heat to high and add bok choy, onion, and carrot. Stir fry 1 minute. Add 2 tbsp mushroom soy sauce and 2 tbsp vegetarian oyster sauce. Stir fry 30s
7
Pour prepared veggie broth and discard dasima. Add 4-5 tbsp gochugaru, 1 tbsp smoked paprika, 1 tsp mushroom seasoning, konnyaku, mushrooms, and yubu. Mix/boil.
8
Bring another water pot to a boil. Cook 1 package dry/fresh noodles (wheat or ramen). Drain and rinse under warm water and place on a serving bowl.
9
Pour a generous amount of soup over the noodles and serve immediately.
10
Enjoy!
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I missed jjampong - Korean spicy seafood noodle soup so much that I had to make a vegan jjampong! Let’s get started!