Korean Vegan Jjamppong Recipe

Vegan Jjamppong Recipe

Vegan Jjamppong Recipe!

I missed jjamppong – Korean spicy seafood noodle soup so much that I had to make a vegan jjamppong! I did a couple of recipe tests and realized making the flavor is easy but imitating the seafood texture was the challenge. Luckily, trying a few different, I found the magic mixture of ingredients! I mean, you could use imitation vegan seafood if you want to, though! hahaha I was trying to create with the ingredients I already have in the fridge and what I can get from the island.

Vegan Jjamppong Recipe

It’s actually super easy & quick to make as all my recipes, so let’s get started!

Vegan Jjamppong Recipe; soaking dasima in veggie broth

Combine 7 cups vegetable broth and 1 oz of dasima in a large mixing bowl and let it sit for 30 minutes. I like to mix 1 tbsp yondu (Korean fermented vegetable sauce) per 1 cup of water to make a quick vegetable broth.

Vegan Jjamppong Recipe; chop garlic, ginger and green onionVegan Jjamppong Recipe; slow cook aromatic vegetables in oil

Chop 5 to 7 cloves garlic, about 2 tsp ginger, and 1 cup of green onion. Add them in a cold wok or a large pot. Pour 5 tbsp cooking oil. (I like to use avocado oil.) Turn the heat on to low and stir fry until you can smell the aroma, about 5 to 6 minutes.

Vegan Jjamppong Recipe; cut carrotVegan Jjamppong Recipe; slice onionVegan Jjamppong Recipe; slice baby bok choyVegan Jjamppong Recipe; slice mushrooms

Meanwhile, julienne carrot (approximately 1/2 of medium-sized carrot), thinly slice 1/2 of a large onion, and cut 1 lb baby bok choy into quarters. Slice your choice of mushrooms. I like to use king oyster mushrooms and oyster mushrooms for this recipe. Because king oyster mushrooms look like scallops when you slice them into a circle shape, oyster mushrooms add a lovely texture. So if you’re using them too, go ahead and slice king oyster mushrooms and rip oyster mushrooms with your fingertips.

Vegan Jjamppong Recipel; slice konnyakuVegan Jjamppong Recipe; slice yubu

The other ingredients that make this vegan jjamppong recipe to the next level are konnyaku and yubu (aburaage). You can find both ingredients very easily from Asian groceries near you. Konnyaku is made with Japanese maintain yum and nearly zero calories. It has a slightly fishy smell that definitely helps the “seafood noodles soup” flavor.

Yubu (aburaage) is a fried bean curd that works beautifully in soups. Slice konnayaku and yubu.

Vegan Jjamppong Recipe; stir fry veggiesVegan Jjamppong Recipe; add seasoningsIncrease the heat to high and add bok choy, onion, and carrot. Stir fry to combine all the ingredients, about 45 seconds to 1 minute. Add 2 tbsp mushroom soy sauce and 2 tbsp vegetarian oyster sauce around the wok. This way, the sauce will burn and create a beautiful smokey flavor. Stir fry everything for 30 seconds.

Vegan Jjamppong Recipe; pour the prepared brothVegan Jjamppong Recipe; add seasoningsVegan Jjamppong Recipe; add rest of all the ingredients Vegan Jjamppong Recipe; bring the soup to boil

Pour the prepared veggie broth, and discard dasima. Add 4 to 5 tbsp gochugaru, 1 tbsp smoked paprika, 1 tsp Korean mushroom seasoning (if you’re using it, it’s optional), konnayaku, mushrooms, and yubu. Mix everything well and bring it to a boil.

Vegan Jjamppong Recipe; cook noodlesBring another pot of water to a boil to cook noodles if you’re serving with noodles. (You can serve jjamppong with rice too!) Cook dry/fresh noodles by following the directions of the package you’re using. Drain and rinse the cooked noodles under warm water. Drain thoroughly and place on a serving bowl.

Vegan Jjamppong Recipe; assemble

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

Vegan Jjamppong Recipe

Enjoy!

Print

Vegan Jjamppong Recipe


  • Author: Seonkyoung Longest
  • Total Time: 48 mins
  • Yield: 5

Ingredients

  • 7 cups veggie broth (I like to add 1 tbsp yondu per 1 cup of water to make quick veggie broth)
  • 1 oz dasima, dried kelp
  • 5 tbsp cooking oil (I like to use avocado oil)
  • 5 to 7 cloves garlic, chopped
  • 2 tsp chopped ginger
  • 1 cup chopped green onion
  • 1 lb baby bok choy, cut into quarters
  • 1/2 large onion, sliced
  • 1 oz julienned carrot (approximately 1/2 of medium size carrot)
  • 2 tbsp mushroom soy sauce or regular soy sauce
  • 2 tbsp vegetarian oyster sauce
  • 4 to 5 tbsp gochugaru, Korean red pepper flakes
  • 1 tbsp smoked paprika
  • 1 tsp Korean mushroom seasoning, optional
  • 1 package (9 oz) konnyaku, sliced
  • 6 oz mushrooms (I like to use king oyster mushrooms and oyster mushrooms for this recipe)
  • 2 oz yubu or aburaage, fried beancurd
  • Your choice of noodles – dried/fresh wheat noodles or dried/fresh ramen noodles

Instructions

  1. Combine veggie broth and dasima in a large mixing bowl and let it sit for 30 minutes.
  2. Add cooking oil, garlic, ginger, and green onion in a cold wok or a large pot. Turn the heat on to low and stir fry until you can smell the aroma, about 5 to 6 minutes.
  3. Increase the heat to high and add bok choy, onion, and carrot. Stir fry to combine all the ingredients, about 45 seconds to 1 minute. Add mushroom soy sauce and vegetarian oyster sauce around the wok. This way, the sauce will burn and create a beautiful smokey flavor. Stir fry everything for 30 seconds, pour the prepared veggie broth, and discard dasima.  
  4. Add gochugaru, smoked paprika, mushroom seasoning, konnyaku, mushrooms, and yubu. Mix everything well and bring it to a boil. 
  5. Bring another pot of water to a boil to cook noodles if you’re serving with noodles. (You can serve jjamppong with rice too!) Cook dry/fresh noodles by following the directions of the package you’re using. Drain and rinse the cooked noodles under warm water. Drain thoroughly and place on a serving bowl. Pour a generous amount of the soup over the noodles and serve immediately. Enjoy!
  • Prep Time: 30 mins
  • Cook Time: 18 mins

https://seonkyounglongest.com/vegan-pho/

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Korean Vegan Jjamppong Recipe