Vegan Budae Jjigae (Korean Army Base Stew) – Recipes from PFFC

Ingredients

• 1.5 tbsp gochujang or Korean chili paste
• 1 tbsp gochugaru or Korean chili powder
• 2 tsp minced garlic
• 2 tbsp mirin or other rice wine or choice (optional)
• 1 tbsp soy sauce
• 1 cup vegan kimchi
• 150g fresh shiitake mushrooms, sliced
• 150g fresh king oyster mushrooms, sliced
• 200g extra firm tofu, pressed and sliced
• 150 g vegan sausage, sliced diagonally into 3/4-inch thick pieces
• 1 pack Omnipork Luncheon meat, 6 slices
• 4 cups vegetable broth or water
• 1 onion leek, sliced
• Salt, to taste
• 2 servings instant ramen noodles (optional)
• More chopped spring onions or onion leeks, for topping (optional)
• Vegan kimchi