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Vegan Korean Spicy Beef Stew (Yukgaejang) 육개장

Vegan Korean Spicy Beef Stew Yukgaejang
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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

Scale

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

 

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

  1. 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.
  2. 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.
  3. Resuscitate shiitake mushrooms quickly by following the instructions HERE.
  4. Slice mushrooms into bite-size pieces.
  5. Wash and prep vegetables and aromatics such as leaks, green spring onions, onions and garlic cloves.
  6. 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.
  7. 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).
  8. 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.
  9. Add two cups of broth and 2 cups of cold water or boiling hot water to the stock pot.
  10. Add the remaining ingredients, sliced tofu pieces, and seasoning sauce, and continue boiling for 20 minutes.
  11. Salt and black pepper to taste.
  12. Garnish with finely chopped green onions.
  13. Serve and enjoy with a bowl of rice and homemade kimchi.

Equipment

Notes

  1. 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.
  2. One thing I love about Korean cooking is that it is even tastier the next day as leftovers. The flavours develop deeper overnight.

Nutrition

Find it online: https://www.nomss.com/vegan-korean-spicy-beef-stew/

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