LEARN HOW TO MAKE AN EASY VEGAN RAMEN WITH A GOCHUJANG KOREAN CHILI PASTE BROTH!
LAY HO MA! You know that I absolutely love noodles and ramen! After enjoying a delicious Soondubu Jjigae (Korean spicy tofu stew) one night, I figured it would be fantastic to make a delicious bowl of ramen inspired by that amazing gochujang broth. Join me in this episode and learn how to make an easy gochujang vegan ramen recipe! Let’s begin
GOCHUJANG (Korean Chili Paste) INGREDIENTS:
2 tbsp cane sugar
1/2 cup water
1 tsp pink salt
4 tbsp Korean pepper powder (also called Gochugaru)
1 tbsp dark or red miso paste
1 tbsp rice vinegar
1 tbsp sesame oil
GOCHUJANG RAMEN INGREDIENTS:
drizzle of olive oil
3 broccolini
small bunch shimeji mushrooms
4 baby corn
1 portion ramen noodles (
2 cups veggie stock (
5g kombu
generous tbsp gochujang
1 1/2 tbsp soy sauce
1 stick green onion
1 tbsp Korean chili pepper threads
1 cashew ramen egg (
1 tbsp chili oil (
1/2 tbsp white sesame seeds
GOCHUJANG DIRECTIONS:
1. Heat up a small saucepan on medium heat
2. Add the cane sugar and water when the pan is hot
3. Add the rest of the ingredients and stir for a few minutes until the paste is thickened (keep in mind that the paste will thicken more when cooled in the fridge)
GOCHUJANG RAMEN DIRECTIONS:
1. Bring a pot of water to boil for the noodles
2. Heat up a sauté pan (or stock pot if making more than one portion) on medium high heat. Drizzle some olive oil
3. Sauté the broccolini, mushrooms, and corn for 5-8min. Then, set them aside
4. When the water comes to a boil, cook the noodles to package instructions (if using the handmade noodles from my previous episode, they will cook in 7min). Use chopsticks to loosen the noodles occasionally
5. Heat up the veggie stock in the sauté pan (or stock pot). Add the kombu to it
6. In your serving bowl, add a generous tbsp of gochujang, soy sauce
7. Remove the kombu when the stock comes to a boil. Then, pour the hot stock into the serving bowl. Give the bowl a whisk
8. When the noodles are cooked, strain them out and add them to the serving bowl
9. Top the ramen with the broccolini, corn, mushrooms, fresh chopped green onion, chili threads, cashew egg, chili oil, and white sesame seeds.
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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