GOCHUJANG VEGAN RAMEN RECIPE | KOREAN CHILI PASTE + CASHEW EGG!

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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 (https://youtu.be/vPvLw5kDpm8)
2 cups veggie stock (https://youtu.be/AgvFmD6sz9I)
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 (https://youtu.be/VG3Mo2oKILI)
1 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
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.

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
https://www.yeungmancooking.com

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

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.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

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Comments

Balaji Mahadev says:

do you use any specific brand of black v neck tees?

Charlotte Zanatta says:

Lake this ! Good.

Elsje Massyn says:

Love all your recipes 😘once again a fantastic recipe. It deserves 1 million likes

Linda Mon says:

I luv u but EGGS ARENT VEGAN.

M RYU says:

고추장 라면 in Korean!

Gochujang Ramen!

Wow~ this is Awesome! You really know how to eat spicy food~

The quality of your video is the top notch!

👍🏻🇨🇦

Lina Bharave says:

I like your cooking sessions as am veg and i like peanut also . You talk like my lecturer a hard voice. 🙂🙂🙂 Thanks you for the recipes 😊😊😊😊

Soulpanda says:

Hey, how many serving does the gochujang recipe make? And is the sugar necessary? Thanks for the well produced and highly informative videos!

Chris Hinton says:

Hey Wil, a sincere thanks for sharing your flavorful recipes with us. I made this today and it turned out wonderful. You've given this beginner cook from Pittsburgh, Pennsylvania the confidence he needed in the kitchen.

Buzzing with Basant says:

REALLY INSPIRING Vegan Recipies Dude #BuzzingwithBasant

Donald Ashworth says:

Incredible!

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