Serves 3-4 people of Cruelty-free, vegan, Buddhist-friendly, and non-GMO, Omnipork® Vegan “Beef” Tapsilog. Comprised of a proprietary blend of plant-based protein from pea, non-GMO soy, shiitake mushroom, and rice for complete protein. It is also free from cholesterol, added hormones, or antibiotics.
Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins
Soup base
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
Stew
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
Noodles
2 servings instant ramen noodles (optional)
For serving
More chopped spring onions or onion leeks, for topping (optional)
Vegan kimchi
1
Mix together the soup base mix. Set aside.
2
Pan-fry the Omnipork Luncheon meat on a non-stick pan for 3-4 minutes on each side until lightly browned. Set aside.
3
Heat a medium or large-sized pot over medium heat.
4
Once hot, add in the kimchi. Saute the kimchi for 1-2 minutes. Afterward, add the sauce base mix.
5
Assemble the mushrooms, tofu, Omnipork luncheon meat, and sliced sausages around the pot.
6
Pour in the vegetable broth and top with the green onions. Cover the pot and leave the jjigae to come to a boil. Once it boils, allow the mushrooms to cook down. Taste the soup and feel free to season with salt, to taste, if needed.
7
If using noodles, add in the noodles until ready to enjoy, and then cook until chewy.
8
Budae jjigae is meant to be served hot-pot style so if you have a portable gas range, you can serve this at the dining table and cook it when ready to enjoy.
2 tbsp mirin or other rice wine or choice (optional)
1 tbsp soy sauce
Stew
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
Noodles
2 servings instant ramen noodles (optional)
For serving
More chopped spring onions or onion leeks, for topping (optional)
Vegan kimchi
Directions
1
Mix together the soup base mix. Set aside.
2
Pan-fry the Omnipork Luncheon meat on a non-stick pan for 3-4 minutes on each side until lightly browned. Set aside.
3
Heat a medium or large-sized pot over medium heat.
4
Once hot, add in the kimchi. Saute the kimchi for 1-2 minutes. Afterward, add the sauce base mix.
5
Assemble the mushrooms, tofu, Omnipork luncheon meat, and sliced sausages around the pot.
6
Pour in the vegetable broth and top with the green onions. Cover the pot and leave the jjigae to come to a boil. Once it boils, allow the mushrooms to cook down. Taste the soup and feel free to season with salt, to taste, if needed.
7
If using noodles, add in the noodles until ready to enjoy, and then cook until chewy.
8
Budae jjigae is meant to be served hot-pot style so if you have a portable gas range, you can serve this at the dining table and cook it when ready to enjoy.
