AI-generated imageMushroom Yukgaejang: Korean Spicy Soup without Beef (4 servings)
A Korean-style spicy mushroom yukgaejang variation using oyster and shiitake mushrooms, bean sprouts and sweet-potato glass noodles instead of beef. This is an adapted plant-based version, not the traditional beef soup.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak 70 g glass noodles in hot water for 10–12 minutes, then drain with a strainer; take care around hot water.
- 02
Clean the mushrooms and bean sprouts. Tear oyster mushrooms, thinly slice shiitake and cut the green onions into 4–5 cm pieces.
- 03
Warm 3 tbsp sesame oil and 1 tbsp neutral oil in a pot, then sauté the green onions until fragrant. Turn off the heat before stirring in 1 tbsp gochugaru; carefully add 1.2 L water to prevent scorching.
- 04
Add 140 g oyster mushrooms, 140 g shiitake, 4 minced garlic cloves and optional enoki. Bring to a simmer and cook until the mushrooms soften.
- 05
Add 3 tbsp lower-sodium soy sauce, 150 g sprouts and optional 1 tbsp plant-based seasoning. Keep simmering until the sprouts are thoroughly cooked. If omitting the seasoning, adjust the final salt level.
- 06
Add the soaked noodles and simmer until translucent and tender throughout. Add a little hot water if the broth becomes too thick.
- 07
Adjust with a pinch of pepper and salt if needed, and serve piping hot. Chill leftover broth and noodles promptly, preferably separately.
Helpful source links
Before you cook
Sesame oil contains sesame; soy sauce contains soy and may contain wheat. Check packaged vegetable seasonings for allergens and animal-derived ingredients. Cook sprouts, mushrooms and noodles thoroughly; add water cautiously around hot oil. Refrigerate leftovers in shallow containers within 2 hours at 4°C or below, use within 3–4 days and reheat thoroughly.
Allergens: SESAME_FROM_SESAME_OIL, SOY_FROM_SOY_SAUCE, WHEAT_POSSIBLE_IN_SOY_SAUCE_AND_PACKAGED_SEASONING
Image & source credits
AI-generated image.
Easy meals, made simple
Simple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Easy Korean Tuna and Tofu Jjageuli (2 Servings)
A home-style Korean simmered dish with tofu, canned tuna, and a spicy, reduced broth. Unlike potato jjageuli, it uses tofu as the main vegetable-based bulk.
