I love traditional yuk gae jang, which relies heavily on beef, and searched for a plant-based version that would still taste authentic. We tried this recipe by Chef Seonkyoung Longest: https://seonkyounglongest.com/vegan-yukgaejang/ This soup tasted remarkably similar in flavor to genuine yuk gae jang. We followed the broth recipe instructions exactly, but we tweaked other parts of the recipe.
Our modifications: first, for the 1.5 lb vegetables, we used 8 oz fresh mixed mushrooms (shiitake and cremini), stems removed, halved and then sliced into 1/4″ width; Ha Vista brand soy tofu slices (textured yuba shreds, which we did not need to cut further), about 1/3 of a 10.6 oz package; Nature’s Soy brand fried bean curd sheet (thin dry sheets, cut in half and then shredded into 1/2″ width); 8 sheets, which was almost 1/2 of a 3.5 oz package; and Nature’s Soy marinated pressed tofu (dense, brown, moist-pack tofu blocks, cut in half and then sliced into 1/4″ width), using 4 oz of an 8 oz package (2 blocks). (See Note below.)
Second, for the scallions in this mixture, we reduced to 10 stalks (from 25). Third, for the reconstituted dried shiitakes, we drained from the soup pot, removed the stems, and then cut in half before slicing into 1/4″ width. We also discarded mushrooms that had not fully reconstituted (e.g., still hard in the center), as they would have been unpleasant to chew.
Fourth, to manage sodium in the marinade, we reduced the soy sauce and the yondu to 4 Tbsp each (from 5 Tbsp each). We also reduced the Korean red pepper flakes to 3 Tbsp (from 5 Tbsp). However, we still found the final soup too spicy and had to balance out at the end with 1.5 Tbsp white sugar. (The next time, we’ll start the marinade with 2 Tbsp Korean red pepper flakes, then when tasting the final soup, we may add more red pepper flakes to taste.) After mixing the vegetables, three types of tofu, and reconstituted mushrooms with the marinade, we let sit for 10 mins to let the flavors meld.
Finally, we separately cooked sweet potato noodles (1 bundle for 3-4 servings), drained, and then placed in a large soup bowl before pouring the soup overtop. We also served with rice. (Dec. 2022)
Note: We weren’t familiar with different types of dried and fried tofu, so we experimented with three types. The second type of tofu (Nature’s Soy fried bean curd sheet) resulted in soggy shreds, so the next time we will use only a mix of the first and third types of tofu – 1/3 of a package Ha Vista soy tofu shreds (yuba shreds) and 3-4 blocks of Nature’s Soy marinated pressed tofu.
Cooking Adventures 