Korean Vegan Jjampong Recipe (Seonkyoung Longest)

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.

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.

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.

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.

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

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.

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.

Pour a generous amount of soup over the noodles and serve immediately.

Enjoy!