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🍀 Korean Stir Fry Potatoes, Gamjabokkeum Written Recipe & Nutritional Facts
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✨ In This Video…
Boos Cutting Board
Portable Gas Stove
Vegetarian Oyster Sauce
Mushroom Soy Sauce
Music by Goat – Singing for the Holidays –
Music by Dylan Rockoff – Around You (O Christmas Tree) –
🍀 Vegan Jjamppong
7 cups veggie broth (I like to add 1 tbsp yondu 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
2 tbsp vegetarian oyster sauce
4 to 5 tbsp gochugaru, korean red pepper flakes
1 tbsp smoked paprika
1 tsp Korean mushroom seasoning, optional
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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