Korean Jjamppong is a spicy noodle soup known for its bold flavors and vibrant colors. Traditionally made with seafood, I’m excited to share a vegan version that tastes just as delicious! This recipe features fresh vegetables and mushrooms, creating a hearty and healthy meal. Whether you’re looking to eat healthier or simply want to try something new, you’ll love this Vegan Korean Jjamppong—especially if you’re a fan of noodles and spicy food!
Delicious Korean Spicy Noodles
Since I switched to a mostly vegan diet, I’ve been eager to recreate Korean Jjamppong without meat or seafood. I discovered a fantastic recipe online and made it my own, and now it’s one of my go-to dishes. I love enjoying this comforting Korean spicy noodle soup on cold, rainy days.
In my version, I removed all seafood except for anchovies in the broth and added a touch of fish sauce to keep a hint of that sea flavor. If you want it to be fully vegan, you can simply leave those out.
Instead of seafood, I use mushrooms, especially dried shiitake mushrooms, which have a chewy texture that mimics squid. You can also experiment with other types of mushrooms or add seafood if you prefer. One of the best things about Jjamppong is its versatility; you can enjoy it with noodles or serve it over steamed rice.
This Korean spicy noodle soup recipe is loaded with healthy veggies and is super easy to make, much like my soft tofu spicy soup. I typically prepare a big batch that yields about 4 to 5 servings. It stores well in the fridge, and the flavors actually improve when reheated, making it a favorite in my kitchen!
Vegan Korean Spicy Noodle Jjamppong Recipe
Stock Ingredients:
- 8 cups water
- 1 medium piece (about 4×4 inches) dried kelp (kombu)
- 10 dried anchovies (omit for a fully vegan version)
Ingredients:
- 4 large dried shiitake mushrooms
- 6 cups of Kelp-infused stock (prepared from above)
- 1 tablespoon vegetable oil or 1/4 cup of water
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 teaspoon grated ginger
- 2 cups shredded green or Chinese cabbage
- 4 ounces bok choy, chopped
- 2 ounces leek, cut into strips
- 1 small carrot, cut into strips
- 1/2 block (about 7 oz) firm tofu, cubed
- 5 tablespoons Korean red pepper flakes (adjust to taste)
- 1 teaspoon sesame oil
- 2 tablespoon fish sauce (omit for a fully vegan version or substitute with soy sauce)
- 1 tablespoon kosher salt (adjust to taste)
- Steamed rice or noodles of choice
Preparations:
Make the Kelp-Infused Stock: In a pot, combine 8 cups of water, dried kelp, and dried anchovies (if using). Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for 15-20 minutes to create a basic stock. For a richer flavor, you can simmer the stock on low-medium heat for about an hour. If you prefer, you can prepare this step in advance. After simmering, strain the stock through a fine-mesh sieve and set it aside.
Rehydrate the Shiitake Mushrooms: Place the dried shiitake mushrooms in a bowl and cover them with hot water. Let them soak for 20-30 minutes, or until they have softened. Once rehydrated, remove the mushrooms from the water and thinly slice them.
Prepare the Red Pepper and Sesame Oil Blend: In a small bowl, mix together 2 tablespoons of red pepper flakes and 1 teaspoon of sesame oil. Set this spicy sesame blend aside for later use in the soup.
Instructions for Korean Vegan Spicy Noodle "Jjamppong":
Sauté Aromatics: First, heat vegetable oil or water in a large pot over medium heat. Once hot, add minced garlic and grated ginger, sautéing for 2-3 minutes until fragrant.
Add Red Pepper Flakes: Carefully stir in 3 tablespoons of red pepper flakes, being cautious not to burn them, as overcooking can darken the soup and alter its flavor.
Add Vegetables: Next, add sliced mushrooms, cabbage, bok choy, leek, carrot strips, and onions. Stir gently for a few minutes until they begin to wilt.
Pour in the Broth: Pour in 6-8 cups of prepared broth. Then, cover the pot and bring it to a boil. Once boiling, reduce the heat and let it simmer on medium for about 10 minutes.
Incorporate Tofu and Seasonings: Next, stir in cubed tofu, fish sauce, kosher salt, and the reserved hot pepper and sesame oil blend.
Simmer Further: Allow the soup to simmer for another 10-15 minutes. In the last few minutes of cooking, add the green onions.
Cook Noodles or Rice: While the soup is simmering, cook your noodles or rice separately according to the package instructions.
Serve: Once everything is ready, serve the hot soup with steamed rice or noodles, and enjoy!
Note:
To make this vegan Korean Jjamppong recipe oil-free, simply substitute broth or water for the oil. Be sure to add extra liquid as needed to prevent sticking or burning.
For the noodles, while traditional Korean fresh noodles are recommended, you can use any type you prefer. This includes pasta or buckwheat noodles, which I often opt for when the traditional ones aren’t available.
Alternatively, steamed rice is a great substitute for noodles, offering flexibility and being just as hearty and delicious.
If you’re not a fan of spicy food but still love noodles, be sure to check out my vegan recipe for Korean noodle soup, “kal-guksu“! And if you’re in the mood for something spicy, don’t miss my recipe for the popular Korean dish, “Teokpoki“!
