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🍀 Vegan Yukgaejang eWritten Recipe & Nutritional Facts
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✨ In This Video…
My Knife amzn.to/2WqSiGd
My Wok amzn.to/3sT2bYS
Portable Gas Stove amzn.to/3tj5LLE
Yondu amzn.to/3mTlqiy
Dasima amzn.to/3DaHO0F
Dried Shiitake amzn.to/3SkuISR
Mushroom seasoning amzn.to/3VO6Iu8
Kelp Noodles amzn.to/3CWlvuc
Gochugaru (Coarse) amzn.to/2W44kCT
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🍀Yukgaejang
Ingredients
For the Broth
16 cups vegetable broth (I like to mix 1/2 tbsp Yondu per cup of water)
10x10 dasima, dried kelp
1 bulb of garlic, cut into half
1 tbsp black peppercorns
14 to 16 dried shiitake mushrooms
For the Chili Sauce
1/2 cup chopped green onion
10 cloves garlic, chopped
5 tbsp gochugaru, Korean red pepper flakes
5 tbsp sesame oil
5 tbsp soy sauce
5 tbsp yondu or 3 tbsp mushroom seasonings
Salt to taste
1/2 tsp black pepper
For the Vegetables
1 1/2 lb of your choice of mushrooms such as enoki, portobello, oyster, shimeji, etc & your choice of protein (I like to use fried tofu, sliced into bite sizes)
20 to 25 green onions, cut into 3” long pieces
12 oz beansprouts
Some dangmyeon (Korean glass noodles) or kelp noodles, optional
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