I like to make a more veg version of yuk gae jang than the traditional recipe. It’s really tasty, and I can fool myself into believing it’s healthy! You can substitute ingredients at will, but the Korean red pepper paste is really a must-have. But it’s hot, so start slowly.
2 quarts beef broth (I prefer low-sodium versions if I’m not using homemade.)
2 quarts water
4-5 large soup bones
8 oz. assorted sliced mushrooms (button mushrooms are fine, but the exotic blends are really delicious here)
3 cups Napa cabbage, thinly sliced
4 large scallions, cut into 2-inch segments
1 teaspoon salt and/or Accent (MSG), to taste
1 tablespoon chopped garlic
Red pepper powder to taste
1 tablespoon sesame oil, or to taste
A few tablespoons of Korean hot pepper paste (gochujang)
1/2 package firm tofu, drained and sliced 1/4-inch thick
1 small package rice noodles
Bring beef broth, water, and soup bones to boil in a large pot. Reduce heat, cover, and simmer for 45 minutes. Remove soup bones, add mushrooms and Napa cabbage to pot, stir, and continue simmering.
Prepare rice noodles according to package directions. While noodles are soaking, combine scallions, salt, garlic, red pepper powder, and sesame oil in small bowl. Mix well, and stir these seasonings into the soup. Add hot pepper paste and stir until dissolved.
Drain and roughly chop the softened rice noodles and add to pot along with tofu and simmer for 15-30 minutes, depending on how long you can stand to wait.
Adjust seasoning and serve.