I accidentally ordered this in South Korean, BUT it inspired this RAMEN RECIPE

LEARN HOW TO MAKE AN EASY VEGAN COLD RAMEN RECIPE AT HOME! LAY HO MA! If you've been following the channel for some time now, you know I love ramen - so much so, I even published a vegan ramen cookbook! This is a companion video for one of the unique ramen recipes in the cookbook. When I was in South Korea, I had this delicious cold ramen and was blown away at how simple and yet how complex the flavours were, I knew I had to try and recreate it. Join me in this episode and learn how to make an easy Korean inspired cold vegan ramen recipe right at home! QUICK GOCHUJANG INGREDIENTS: 1/4 cup cane sugar 1 cup water 2 tsp salt 2 tbsp dark miso paste 1/2 cup gochugaru (Korean pepper powder) 2 tbsp rice vinegar 2 tsp toasted sesame oil (correction, not tbsp) KOREAN INSPIRED COLD RAMEN INGREDIENTS: 1 1/2 cups veggie stock (/watch/)cn67srgyS8Gy6 5g kombu 90g ramen noodles (/watch/)8mpDk5wLvPvLp 1 generous tbsp gochujang 1 tsp cane sugar 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sake 1 chili pepper (optional) 1/2 cup nappa cabbage 45g enoki mushrooms few sprigs cilantro 1 stick green onion 1/4 bean sprouts 1 tbsp chili oil (/watch/)MkVEsfsWBkIWV Directions: 1. Make the gochujang by heating up the cane sugar, water, salt, dark miso paste, and gochugaru in a small saucepan on medium heat. Stir continuously and cook for a few minutes 2. Add the rice vinegar and toasted sesame oil. Turn the heat off and give it a good stir. Set the pepper paste aside 3. Bring a pot of water to boil for the noodles 4. In another pot, pour in the veggie stock and add the kombu. Cover the pot and bring to a boil 5. Cook the noodles to package instructions (in this case about 4min). Stir the noodles occasionally to prevent them from sticking 6. When the noodles are done, strain and rinse them in cold water 7. In the serving bowl, whisk together the gochujang, cane sugar, soy sauce, rice vinegar, sake, and finely chopped chili pepper 8. When the veggie stock comes to a boil, remove the kombu and pour into the ramen bowl 9. Add in a few ice cubes and whisk. Add in a few more ice cubes if the broth is still warm. Whisk to dissolve 10. Finely chop the nappa cabbage. Then, add the noodles to the broth and assemble the veggies. Drizzle over some chili oil and serve YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: /watch/EqCC5RN6NGg6C

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