Seonkyoung Longest Vegan Jjamppong

Cooking tips 💡

• Adding gochugaru directly to hot oil can burn it easily, so add it right after pouring in the broth to achieve a clean, spicy flavor without burning.
• A touch of smoked paprika adds a smoky wok-hei characteristic of Chinese-style cooking, even without meat or seafood.
• Slicing king oyster mushroom into scallop-like rounds and scoring konjac in a crosshatch pattern adds visual appeal and a pleasantly chewy texture.

Recommended for 🙋

• ⭐Those looking for a refreshing, spicy noodle soup without seafood or meat.
• ⭐Those who want to enjoy a restaurant-style spicy, smoky jjamppong at home in a vegan version.
• ⭐Those who want a satisfying one-bowl meal with chewy mushrooms and konjac.