Vegan Yukgaejang How to Make Korean Spicy Beef & Vegetable Soup Plant-based

🍀Visit for Written Recipes & Nutritional Facts! 🛎 GET NOTIFICATION: Subscribe to my channel & check the “Bell“ button next to the subscribe button to get notifications when I upload a new video and go on LIVE & New Recipes Published!! #AsianAtHome #SeonkyoungLongest #Koreanfood 🍀 Vegetarian JapchaeWritten Recipe & Nutritional Facts 📚📖🌱Get My Cookbook Eat The Good Life! ?PyC=yt-04 Website Facebook Instagram Tik Tok @SeonkyoungLongest4Real Pinterest 🌺 Get My Merch and let your [nu:ders] on! ✨ In This Video… My Knife My Wok Portable Gas Stove Yondu Dasima Dried Shiitake Mushroom seasoning Kelp Noodles Gochugaru (Coarse) 🌈 Music Music by Anja Kotar - October - Music by Anja Kotar - March - Music by Anja Kotar - April - 🍀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 FTC: This video is not sponsored. Some of the links above are affiliate links, which means I may earn a small commission if anyone purchases through the links. This helps support my channel so I can continue to create videos for you!