Vegan Jajangmyeon (Korean Black Bean Noodles)
Vegan jajangmyeon, a tasty and savory Chinese-Korean dish, for the ultimate comfort meal
Servings 4
Ingredients
- 8 oz dry wheat noodles
- 1 tablespoon vegetable oil
- ½ medium onion (thinly sliced)
- 12 oz shiitake mushrooms (sliced)
- 2 medium zucchini (quartered)
- ½ medium cabbage (chopped)
- 1 scallion (chopped)
- ¼ large cucumber (julienned)
Jajang Sauce
- 6 tablespoon black bean sauce
- 2 tablespoon granulated or brown sugar
- 1 cup water or vegetable broth
- 2 tbsp cornstarch (mixed with 4 tablespoon water)
- Salt and pepper (to taste)
Instructions
- Boil pot of water and cook dry noodles. When thoroughly cooked, drain, rinse with cold water, and set aside.
- Heat up a skillet with vegetable oil. Stir-fry onions for 1 minute or until translucent.
- Add sliced shiitake mushrooms and stir-fry for 1 minute. Then add the zucchini and cabbage until both cook down, about 3-4 minutes. Lastly, add the scallions and stir-fry for another 30 seconds. Set aside in a separate plate.
- In the same skillet at medium heat, add Korean black bean paste and sugar until the sugar has dissolved. Then, add 1 cup of water or vegetable broth. Lower heat to simmer.
- Make cornstarch slurry with 1 part cornstarch 2 parts water. Add to black bean sauce mixture.
- Add vegetables to black bean sauce and stir until vegetables are evenly coated.
- Place noodles in a bowl and top with black bean sauce.
- Julienne cucumbers and slice pickled radish to serve on the side.