Vegan Korean Spicy Beef Stew Yukgaejang 육개장 is traditionally made with tons of beef briskets and spicy red pepper flakes gochugaru. This delicious Yukgaejang recipe with mushrooms still has a meaty texture you crave while being keto-friendly, vegetarian, wholesome and plant-based!
Jump to:
- What Is Authentic Yukgaejang 육개장?
- How To Make Vegan Mushroom Yukgaejang?
- Korean Spicy Beef Stew Ingredients and Substitutions
- Where To Buy Buy Korean Red Chili Pepper Flakes
- How To Cook Spicy Korean Beef Stew
- What To Serve With Spicy Korean Beef Soup
- Vegan Korean Spicy Beef Stew (Yukgaejang) 육개장
- MORE VEGAN RECIPES:
What Is Authentic Yukgaejang 육개장?
Yukgaejang is a Korean spicy beef soup. It is one of my favourite comfort Korean food to make on a cold day. The spicy soup instantly warms you up!
The main ingredient of this traditional Korean dish is beef brisket, beef flank steak, and beef stock.
Similarly, if you substitute chicken for beef, the soup is called Dakgaejang 닭개장.
This Korean spicy beef soup resembles a lot like the spicy tofu soup Sundubu Jjigae 순두부 찌개.
How To Make Vegan Mushroom Yukgaejang?
To turn this spicy Korean beef stew recipe vegan style, we use lots of mushrooms in place of beef. It is the perfect Korean Keto food!
Mushrooms have a nice earth flavor with lots of umami. It is a great way to enjoy that meaty texture while staying plant-based in this savoury broth.
I recommend using different types of mushrooms to add more complexity to flavour profiles. Feel free to add enoki mushrooms and king oyster mushrooms.
Since you do not need to boil and tenderize the beef meat, it does not take a lot of time to cook. In fact, spicy yukgaejang with mushrooms cooking time only requires 30 minutes.
Korean Spicy Beef Stew Ingredients and Substitutions
- Oyster Mushrooms
- Shiitake mushrooms
- Tofu
- Leaks
- Green onions
- Onion
- Gojuchang (Korean red pepper paste) or
- Gochugaru (Korean hot pepper flakes)
- Dark Soy Sauce
- Sesame Oil
- Garlic
- Vegetable Broth
- Kosher Salt
- Bok Choy (optional)
- Kimchi (optional)
- Mung Bean Sprouts (optional)
- Egg (add an egg for extra protein and to make this spicy beef stew vegetarian)
Where To Buy Buy Korean Red Chili Pepper Flakes
You can find Gojuchang (Korean red pepper paste) or
Gochugaru (Korean hot pepper flakes) at any Korean markets or Asian grocery stores.
How To Cook Spicy Korean Beef Stew
This vegan spicy tofu soup with mushrooms should become a household staple. The spicy and savoury broth is addictive. I recommend you make a big batch every time!
Add Gochugaru (Korean red pepper flakes) or Gojuchang (Korean red pepper paste), Dark Soy Sauce, and Sesame Oil in a small sauce bowl. Mix well. Set aside.
Use a sharp knife to carefully cut around the firm stem to remove the individual mushroom caps. Clean oyster mushrooms with the tip of a sharp knife.
Resuscitate shiitake mushrooms quickly by following the instructions HERE.
Slice mushrooms into bite-size pieces.
Wash and prep vegetables and aromatics such as leaks, green spring onions, onions and garlic cloves.
Separate the green and white parts of the leaks and green scallions. Use the white parts for cooking and the green parts for garnishing.
Heat vegetable oil in a large pot over medium-high heat. Once the oil is hot, add aromatics (leaks, lots of green onions, onions, and garlic).
Once you smell the aromatics become fragrant, stir in mushrooms to the large pot. Saute for a few minutes to elevate the natural mushroom flavours.
Add two cups of broth and 2 cups of cold water or boiling hot water to the stock pot.
Add the remaining ingredients, sliced tofu pieces, and seasoning sauce, and continue boiling for 20 minutes.
Salt and black pepper to taste.
Serve and enjoy with a bowl of rice and homemade kimchi.
What To Serve With Spicy Korean Beef Soup
Serve and enjoy with a bowl of rice and homemade kimchi.
- Padak Crispy Korean Fried Chicken 파닭
- Korean Green Onion Salad Pamuchim 파무침
- Korean Jolly Pong Cereal Latte 퐁크러쉬
- Bibimbap Rice Bowl 비빔밥
If you are a Korean food lover, I recommend adding this vegan mushroom Korean soup to your healthy meal prep for the week! It is low in carbs and packed with plant based proteins.
If there are enough reserved stock, I can quickly turn it into a Korean beef noodle soup by adding yam noodles or glass noodles.
One thing I love about Korean cooking is that it is even tastier the next day as leftovers. The flavours develop deeper overnight.
Did you make this Lazy Keto-Friendly Low Carb Korean Spicy Beef Stew Recipe? I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS
Print
Vegan Korean Spicy Beef Stew (Yukgaejang) 육개장
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4-6 persons 1x
- Category: Soup
- Method: Boil
- Cuisine: Korean
- Diet: Vegan
Description
Vegan Korean Spicy Beef Stew Yukgaejang 육개장 is traditionally made with tons of beef briskets and spicy red pepper flakes gochugaru. This delicious Yukgaejang recipe with mushrooms still has a meaty texture you crave while being keto-friendly, vegetarian, wholesome and plant-based!
Ingredients
Korean Spicy Beef Stew
- 150g Oyster Mushrooms
- 150g Shiitake mushrooms
- 250g Medium Tofu or Firm Tofu, sliced
- 1 Leak
- 4 stalks Green onions (green and white parts separated; green parts finely chopped)
- 1 Medium Onion, quartered
- Garlic
- Vegetable Broth
- Kosher Salt
Spicy Korean Soup Seasoning Sauce
- 1 to 2 tablespoon Gojuchang (Korean red pepper paste) or
- Gochugaru (Korean hot pepper flakes), depending on heat preference
- 1 tbsp Dark Soy Sauce
- 1 tbsp Sesame Oil
Optional
- Enoki Mushrooms
- King Oyster Mushrooms
- Bok Choy
- Kimchi
- Mung Bean Sprouts
- Egg (add an egg for extra protein and to make this spicy beef stew vegetarian)
- Fernbrake
- Yam Noodles
- Glass Noodles (sweet potato starch noodles)
- White Jasmine Rice
Instructions
- Add Gochugaru (Korean red pepper flakes) or Gojuchang (Korean red pepper paste), Dark Soy Sauce, and Sesame Oil in a small sauce bowl. Mix well. Set aside seasoning sauce.
- Use a sharp knife to carefully cut around the firm stem to remove the individual mushroom caps. Clean oyster mushrooms with the tip of a sharp knife.
- Resuscitate shiitake mushrooms quickly by following the instructions HERE.
- Slice mushrooms into bite-size pieces.
- Wash and prep vegetables and aromatics such as leaks, green spring onions, onions and garlic cloves.
- Separate the green and white parts of the leaks and green scallions. Use the white parts for cooking and the green parts for garnishing. Finely chop green onions.
- Heat vegetable oil in a large pot over medium-high heat. Once the oil is hot, add aromatics (leaks, lots of green onions, onions, and garlic).
- Once you smell the aromatics become fragrant, stir in mushrooms to the large pot. Saute for a few minutes to elevate the natural mushroom flavours.
- Add two cups of broth and 2 cups of cold water or boiling hot water to the stock pot.
- Add the remaining ingredients, sliced tofu pieces, and seasoning sauce, and continue boiling for 20 minutes.
- Salt and black pepper to taste.
- Garnish with finely chopped green onions.
- Serve and enjoy with a bowl of rice and homemade kimchi.
Notes
- I love to make this easy vegan Korean food for meal prep. If I have enough reserved stock, I can quickly turn it into a Korean beef noodle soup by adding yam noodles or glass noodles.
- One thing I love about Korean cooking is that it is even tastier the next day as leftovers. The flavours develop deeper overnight.
Nutrition
- Serving Size: 1 pot
- Calories: 203
- Sugar: 2.9 g
- Sodium: 517.8 mg
- Fat: 5.2 g
- Carbohydrates: 31.1 g
- Fiber: 3.5 g
- Protein: 9.8 g
- Cholesterol: 0 mg
Keywords: Korean, Mushroom, Soup, Gochugaru, Gojuchang, spicy beef stew, vegan, vegetarian, plantbased, Korean Recipe, tofu
Pin the above image to your Vegan Recipe Pinterest Board to bookmark this page. We are so excited to share our recipes with you!
MORE VEGAN RECIPES:
- Osmanthus Flower Jelly with Goji Berry 桂花糕
- Double-Steamed Snow Pear with Fritllaria Bulb Recipe 川貝燉雪梨
- Hawthorn Goji Berry Tea 山楂杞子茶
- Air Fryer Salt and Pepper Tofu
- Vegan Okonomiyaki Cauliflower Bites
- Anti-Inflammatory Vegan
- Hojicha Oat Milk Nice Cream (No Churn, Egg Free, Dairy Free)
- No Mayo Apple Vinegar Coleslaw
This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.
Remove Ad-Block to view shopping guide!
Choclette says
I like the sound of the vegan mushroom version. Love Korean flavours so I know I'm going to love this.
★★★★★
Tavo says
Great stew; it really resembles beef, and the flavor was fantastic.
★★★★★
Ana says
I like that this recipe is low carb. Super flavorful and easy to make too.
★★★★★
Jacqui says
This recipe is simply genius! I love that it is vegan friendly and so wholesome. It makes a big batch feeding us for several days!
★★★★★
Nancy says
Totally! we always big batch this for meal prep!
Katie says
Such a perfect vegan stew! Full of flavor and easy to make!
★★★★★
Nancy says
Enjoy! So happy to hear!
ruth grindeland says
I love your vegan versions. I can't wait to try this recipe.
★★★★★
Nancy says
can't wait to see how it turnS out!
Emily says
This was SO good! I recently bought gochugaru so I'm glad I came across this delicious recipe! We loved the flavors and texture of the meaty mushrooms too! As you said, it's even better the next day!
★★★★★
Nancy says
Isn't gochugaru such a lovely spice? I love the smokiness!
Brianna says
Such a comforting stew, low the amount of spice.
★★★★★
Natalie says
I loved this soup. Me and my dad both enjoy a hot spycy soup that warms us up. I love it even during the hot days, thanks!
★★★★★
Lucas says
This recipe is soo comforting! I love the favour of it! Thanks for sharing.
★★★★★
Nancy says
Thanks Lucas! It is a wonderful heart warming soup for sure!
Kayla DiMaggio says
This korean spicy beef stew was so delicious! I loved how easy it was to make!
★★★★★
Nancy says
It is totally a lazy way to cook while being totally packed with flavour!
Katie says
Love all the mushroom variety in this recipe!
★★★★★
Nancy says
can't go wrong with mushrooms!
Sue says
I love all the mushrooms in this!
★★★★★
Nancy says
me too!!
Rosanna says
This was delicious. Thank you so much for the recipe!
★★★★★
Nancy says
Thanks Rosanna! So happy that you liked it!
Nora says
This beef stew sounds delicious! Can’t wait to try it out! Thanks for sharing!
★★★★★
Nancy says
You will love it for sure!
Megs says
So easy and so much flavour! Thanks again for a recipe that everyone enjoys.
★★★★★
Nancy says
yay!! Easy meals for the whole family!
Andrea says
this stew is delicious! love how easy it is to make too!
★★★★★
Nancy says
high five to that!
Gina Abernathy says
A lovely beef stew recipe with wonderful ingredients.
★★★★★
Nancy says
Thanks Gina!
Jessica says
This sounds so delish!
★★★★★
Nancy says
just wait till you taste it!
Oscar says
Love that this is a vegan stew and those mushrooms sure give a lot of flavour. Great recipe.
★★★★★
Nancy says
All the different mushroom varieties makes it super packed with umami!
Crystal V Yentzen says
This is one of my favorite meals! I love to add bok choy and mung bean sprouts. Thanks so much for the recipe!
★★★★★
Nancy says
I love how they carry out all the soupy goodness too!
Alexandra says
I love mushrooms and the delicious flavours in this dish. So good to have such a hearty vegan option!
★★★★★
Nancy says
plenty of meaty bites!
Jan says
turned out so yummy!
★★★★★
Nancy says
isn't it wonderful?
Jane says
such a wholesome recipe, I love shiitake and this vegan beef stew is something I enjoy to make for dinner
★★★★★
Nancy says
so soothing and super easy to make! It almost makes itself!
Judith says
Such a tasty dish and so different from other vegan recipes I’ve tried. Will definitely make it again.
★★★★★
Nancy says
So happy you love it!
Nancy says
I had been looking for a vegan version for so long. Your recipe did not disappoint. It was a big hit and I will be making it again this weekend.
★★★★★
Nancy says
Thanks Nancy!! I'm so glad it lived up to your standards 🙂
Janice says
What a clever way to convert a beef recipe for a vegan diet. It looks amazing.
★★★★★
Nancy says
mushrooms are my go to for vegan recipes 🙂
Helen says
This sounds absolutely delicious! I am always a bit hesitant around Korean food because I don't eat meat, so I love that you've made this vegan while keeping all the delicious flavours.
Thanks for joining in with #CookBlogShare 🙂
★★★★★
Nancy says
I totally agree with you!! Sometimes, it gets really heavy. But this VEGAN version is amazing!! totally 100% plant based!
Jean says
it has the right spiciness and I'm glad its vegan. I love the texture of the mushroom in this recipe. Will have to make again this weekend.
★★★★★
Nancy says
How spicy to you go? I tried to limit myself if i know i will be serving it with kimchi too! 🙂
Andrea says
So wholesome and delicious! Love it!
★★★★★
Nancy says
I love it as leftovers too!
MyYellowApron says
I don’t eat beef but I’m sure I can substitute chicken for beef
Nancy says
you totally can sub for chicken and my vegan version uses mushrooms so it is 100% beef -free!
Peggy says
Thanks for such a clear, easy-to-follow recipe!
★★★★★
Nancy says
yay!! so happy to hear it turned out deliciously easy!