Korean Vegan Jjamppong Recipe

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My Knife https://amzn.to/2WqSiGd
Boos Cutting Board http://amzn.to/2pdUrj8
Portable Gas Stove https://amzn.to/3tj5LLE
My Wok https://amzn.to/3sT2bYS
Yondu https://amzn.to/3mTlqiy
Vegetarian Oyster Sauce https://amzn.to/39iZpSd
Mushroom Soy Sauce https://amzn.to/3oz5nJm

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🍀 Vegan Jjamppong
7 cups veggie broth (I like to add 1 tbsp yondu https://amzn.to/3mTlqiy per 1 cup of water to make quick veggie broth)
1 oz dasima, dried kelp
5 tbsp cooking oil (I like to use avocado oil)
5 to 7 cloves garlic, chopped
2 tsp chopped ginger
1 cup chopped green onion
1 lb baby bok choy, cut into quarters
1/2 large onion, sliced
1 oz julienned carrot (approximately 1/2 of medium size carrot)
2 tbsp mushroom soy sauce or regular soy sauce https://amzn.to/3oz5nJm
2 tbsp vegetarian oyster sauce https://amzn.to/39iZpSd
4 to 5 tbsp gochugaru, korean red pepper flakes https://amzn.to/2W44kCT
1 tbsp smoked paprika
1 tsp Korean mushroom seasoning, optional https://asianmart.com/products/daesang-mushroom-seasoning-gamchimi-0-66lb-300g
1 package (9 oz) konnyaku, sliced
6 oz mushrooms (I like to use king oyster mushrooms and oyster mushrooms for this recipe)
2 oz yubu or aburaage, fried bean curd
Your choice of noodles – dried/fresh wheat noodles or dried/fresh ramen noodles

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