Main ingredients
fresh noodlesking oyster mushroomoyster mushroomskonjacfried tofularge green oniononioncarrotbok choyminced garlicminced gingergochugarusoy saucevegetarian oyster saucesmoked paprika
Seonkyoung Longest Vegan Jjamppong
A spicy vegan jjamppong with mushrooms, konjac, and fried tofu in a kelp broth, infused with scallion-garlic oil and smoked paprika for a deep, smoky heat.
Ingredients needed 2 servings
Recipe
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.
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