Plant-Based Jjampong

Plant-Based Jjampong is a spicy Korean noodle soup brimming with vibrant vegetables and umami-rich seaweed, creating a satisfying and hearty dish. This vegan version captures the essence of traditional jjampong while being entirely plant-based, making it perfect for seafood lovers looking for a healthier option.

Ingredients

• Fresh udon noodles - 200 grams
• Vegetable broth - 500 milliliters
• Seaweed (kombu) - 10 grams
• Shiitake mushrooms (sliced) - 100 grams
• Carrot (julienned) - 50 grams
• Zucchini (julienned) - 50 grams
• Red bell pepper (sliced) - 50 grams
• Green onions (chopped) - 2 stalks
• Garlic (minced) - 2 cloves
• Ginger (minced) - 1 teaspoon
• Soy sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Black pepper - to taste
• Fresh cilantro (for garnish) - a handful

Steps

1. In a large pot, heat sesame oil over medium heat and sauté minced garlic and ginger until fragrant, about 1 minute.
2. Add sliced shiitake mushrooms, carrot, zucchini, and red bell pepper to the pot, cooking for another 3-4 minutes until slightly softened.
3. Pour in the vegetable broth and add the kombu seaweed, bringing the mixture to a boil.
4. Stir in soy sauce, gochujang, and black pepper. Reduce heat and let it simmer for 10 minutes.
5. While the soup is simmering, cook the udon noodles according to package instructions, then drain and set aside.
6. Remove the kombu from the soup and discard it. Adjust seasoning if necessary.
7. Divide the cooked udon noodles between two bowls and ladle the hot broth and vegetables over the noodles.
8. Garnish with chopped green onions and fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and seaweed.
• Provides a good source of fiber which aids digestion.

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