Vegetarians, what are your favorite substitutes for pork in jjajangmyeon and jjajangbap?

I know that it could be made without, but I was thinking that aside from flavor, the pork would provide an additional texture other than sauce and vegetables? The idea of crumbling tofu seems strange to me, like it would be too soft, even if it were extra firm? I was wondering what your favorite other ingredients are to add to jjajangmyeon/bap.

submitted by /u/burnt—–toast
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