Day 3 of 15 days 15 vegan recipes—KOREAN ARMY STEW aka BUDAE JJIGAE
Ingredients (3-4 servings):
Sauce:
3 tbsp gochujang
3 tbsp soy sauce
1 tbsp mushroom seasoning
3 tbsp Korean plum syrup/sugar
3 tbsp garlic
2-3 cups of water
Napa cabbage
Shiitake mushroom
1 bowl rice cake
1 bowl dumpling
Bean sprouts
1 block firm tofu
Kimchi
1 serving Kuan fen
1 ramen
3 fried beancurd skin
Vegan cheese
Spring onion
Sesame oil
Sesame seed
In a bowl, add the gochujang, soy sauce, mushroom seasoning, plum syrup, and garlic, mix well and leave it aside. In a pan, add napa cabbage, shiitake mushroom, rice cake, dumpling, bean sprouts, firm tofu, kimchi, kuan fen. Add the sauce in the center, along with the water. Start the fire, cover the pan, and bring it to a boil (~10-15 minutes). Once it’s boiling, add your ramen, vegan cheese, spring onion, cover the pan again, and simmer until the ramen is cooked to your liking (~5 minutes). Drizzle some sesame oil, garnish with more spring onion and sesame seeds, and enjoy!
Feel free to adjust the sauces according to your taste
📍Save this recipe for later (you’ll need it), don’t forget to tag @bakeyvakey if you are making it, I NEED to see your recreation!
COME BACK TOMORROW FOR DAY 4 RECIPE 🫶🏻
