Kimchi is an acquired taste. There isn't much like it in Western diets and it's…
This flavour-filled vegan noodle soup has the perfect balance of heat and sweetness. It makes the perfect easy dinner and can be ready in under 30 minutes.
Jjamppong is a traditional and spicy Korean seafood noodle soup. Originally a Chinese dish it has been adapted by the Koreans. But I've tweaked the recipe to turn it into a veg-packed vegan alternative. Obviously, I've removed the seafood and changed the vegetable to make a filling and tasty alternative. Suitable for vegans and non-vegans alike.
What is Jjamppong vegan noodle soup?
Jjamppong is a spicy korean vegan noodle soup, it contains soft noodles steeped in a tasty spicy broth. In my version I've replaced the seafood with mushrooms, sliced courgettes and leeks.
Although the dish itself derived from the Chinese Shandong-style, the name itself comes from a Japanese Chinese dish. The inclusion of gochugaru (chilli powder) to jjamppong began sometime in the 1960s.
Jjamppong is one of the most popular dishes in Korean-Chinese cuisine.
This dish was originally created by Chinese immigrants to Japan in the 1940s.
How to make Jjamppong (Korean Vegan Noodle Soup)?
This dish is quick and very easy to make. Traditional Jjamppong uses an anchovy based stock so I've replaced this with a vegetable stock.
The key elements that give this dish its heat are gochujang (Korean Chili Paste) and gochugaru (Korean chili powder). With the advancement and popularity of Korean cuisine, these ingredients are readily available. Check out the world foods section of your local supermarket or if they don't have it try your local oriental supermarket.
For my version, I've used rice noodles but you can use whichever ones you'd like. We stir the vegetables with the Korean chili paste and powder and then add the stock to it.
Once spicy stock is boiling, add the noodles till they are soft. It really is that easy!
Ingredients for my vegan noodle soup
- Rice noodles
- Gochugaru - Gochugaru is also known as Korean chilli powder.. The name gochugaru means 'chilli pepper powder' .Gochu = "chili pepper" and garu = "powder". This chilli powder is bright red in colour, and the heat level can vary dependant on whether you're using fine powder or flakes. Gochugaru has a unique taste with spicy, sweet, and smoky flavours.
- Gochujang - Gochujang otherwise known as Korean red chilli paste is a savoury, slightly sweet fermented condiment made from chilli powder, glutinous rice, fermented soybean powder, barley malt powder and salt. The sweetness is provided by the rice and the spiciness from the chilli. It is traditionally made in an earthernware dish called a jangdok.
- Vegetable stock
- Soy sauce
How to make it
On a low heat, heat up your chilli oil. Add the chilli flakes and paste and minced garlic.
Stir for 1-2 minutes.
Add the courgettes, mushrooms, onions.
Thoroughly mix until vegetables are well-coated.
Add the vegetable stock to the pan and bring the soup to a boil.
Add soy sauce, rice wine and salt and pepper to taste, let cook for 7-8 minutes until vegetables are tender.
In a separate pan, cook your ramen noodles according to instructions.
Spoon noodles into a bowl and ladle over the soup base and vegetables.
Super easy and super delicious.
Ramen noodles are my preference for this dish but you can also use wheat noodles or instant noodles for this vegan noodle soup. Just check that they're vegan.
I've used leeks, courgettes and mushrooms in my noodle soup but feel free to swap these out for other items - beansprouts, mange tout, green beans, spring onions and tofu all work well in the dish. Feel free to toss in whatever vegetables you'd like.
If you don't have any vegetable stock you can just use water. It will give you a less, full taste though so my preference would be to use vegetable stock.
If you don't have the palate for spicy foods just omit the gochugaru or reduce the amount.
- Don't overcook the noodles. Too soft and they'll turn into a mush. Not a good taste. Noodles only require a few minutes cooking time.
- These can be stored in the fridge for up to 3 days. I wouldn't advise freezing as it'll make the noodles mushy.
- Don't skip the gochugaru or gochujang as these are vital to creating the sweet, spicy taste of this noodle soup.
- Feel free to load the soup with extra varieties of vegetables or even silken tofu.
- For a more umami flavor, feel free to add a small amount of white miso paste.
- Any leftover soup can be stored in the fridge for a few days, sans noodles. Reheat in a saucepan on your stove.
If you like this, you'll love my Korean kimchi recipe!
Korean Vegan noodle soup
- 8 oz ramen noodles
- 2 tablespoons chilli oil
- 3 cloves garlic minced
- 1 onion sliced
- 3 tablespoons gochujang Korean Chili Paste
- 3 tablespoons gochugaru Korean chili powder
- 4 cups vegetable broth/stock
- 4 oz sliced courgette
- 4 oz mushrooms sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- salt and pepper
- On a low heat, heat up your chilli oil. Add the chili flakes and paste and minced garlic.
- Stir for 1-2 minutes.
- Add the courgettes, mushrooms, onions.
- Thoroughly mix until vegetables are well-coated.
- Add the vegetable stock to the pan and bring the soup to a boil.
- Add soy sauce, rice wine and salt and pepper to taste, let cook for 7-8 minutes until vegetables are tender.
- In a separate pan, cook your ramen noodles according to instructions.
- Spoon noodles into a bowl and ladle over the soup base and vegetables.