Vegan Chaegaejang with Oyster Mushrooms, Shiitake and Sprouts (4 Servings)

Soak glass noodles in cold water for 10–15 minutes. Tear oyster mushrooms, slice shiitake, rinse sprouts, and cut scallions into long diagonal pieces.

Heat neutral and sesame oils over medium-low heat and sauté scallions for 2–3 minutes. Turn off the heat briefly, stir in chili flakes, and keep them from scorching.

Immediately add 1.2 L water or unsalted vegetable stock and bring to a boil. Add both mushrooms and garlic; simmer for 8–10 minutes until the mushrooms are cooked through.

Add mung bean sprouts and soy sauce; simmer 4–5 minutes until sprouts are thoroughly cooked and tender. Taste before adding a small amount of salt, if needed.

Add drained soaked noodles and cook another 3–5 minutes, following the package and checking until translucent and tender throughout. Serve hot.