Featuring chewy noodles in a rich, umami-packed sauce, this vegan jjajangmyeon has all the flavors of the traditional dish! A Korean comfort food that is simple to make and ready in 30 minutes.
If you love to try more plant-based versions of Korean noodles, I recommend checking out my vegan tteokbokki or vegan japchae next.
Growing up during the K-drama craze, I had my fair share of instant jjajangmyeon in my teenage years. But these days, I would rather recreate it at home with fresh, wholesome ingredients.
I love pairing it with sides like my Asian cucumber salad, kimchi, or gochujang soup for a comforting yet satisfying dinner.
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💚Why you will love vegan jjajangmyeon
- A comforting noodle dish that is jam-packed with flavors
- Simple to make and ready in 30 minutes
- Highly versatile - feel free to use other vegetables and plant proteins
- Healthy and is made with wholesome plant-based ingredients
🧅What you will need
- Noodles - Fresh or dry jajangmyeon noodles work best, but can be substituted with udon, Chinese wheat noodles, or even ramen.
- Tofu - As a protein substitute for pork. Use pressed, extra-firm, or firm tofu. Can be substituted with seitan chicken, vegan roast beef, vegan chicken pieces, or other meat alternatives.
- Chunjang - A Korean black soybean paste that is the base of the black bean sauce. You can get it in Asian markets or online.
- Vegetable broth - Adds extra flavor to the dish. I love using Better than Bouillon vegetable base for a more umami-packed taste.
- Oyster sauce - Opt for a vegetarian oyster sauce, like this Lee Kum Kee's stir-fry sauce.
- Vegetables - Other than zucchini and onions, you can also add other kinds of vegetables, including potatoes, napa cabbage, cabbage, and carrot.
🔪How to make
Step 1: Heat a pan, then add the onion and zucchini. Cook until veggies soften.
Step 2: Stir in cabbage and shiitake mushrooms, cooking until veggies are tender.
Step 3: Make a well in the middle and add all seasonings. Fry for a minute, then mix in the veggies.
Step 4: Add broth and tofu to the pan, then simmer for 3-4 minutes.
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Step 5: Combine cornstarch and water to make a cornstarch slurry, then add it to the sauce. Simmer until sauce is glossy.
Step 6: Serve black bean sauce with cooked noodles and enjoy your vegan jjajangmyeon while warm.
✔️Helpful tips
- Rinse noodles after cooking - This halts the cooking process, preventing them from clumping and turning overly mushy.
- Fry chunjang before use - On its own, it has a slightly bitter taste, which can be mellowed by frying.
- Adjust consistency of black bean sauce - For a soupier sauce, add more broth; if you like yours thicker, make more cornstarch slurry and stir it in!
- Make Jjajangbap - Instead of noodles, you can also serve jjajang sauce over rice.
- Serving suggestions - Top it off with sliced cucumber, with a side of Korean pickled radish, kimchi, and raw onion (if it's your thing)! Pair it with other dishes like gochujang stir-fry or vegan kimchi jigae for a heartier meal.
❄️Storing and meal prep suggestions
Refrigerating - Black bean sauce keeps well. You can double or triple the ingredients to make a larger batch and refrigerate it in an airtight container for up to 5 days.
For the best results, I recommend cooking the noodles only right before serving. Refrigerated noodles might clump together and turn mushy.
Reheating - When ready to serve, cook your noodles. Reheat the black bean sauce in the microwave or on the stovetop, adding a splash of water if it's too thick.
❔Commonly asked questions
Chunjang, the main ingredient in black bean sauce, is traditionally not gluten-free.
However, it is possible to make this vegan jjajangmyeon gluten-free by using rice-based noodles and Chinese black bean sauce, which is naturally gluten-free, instead.
If the black bean sauce of your jjajangmyeon is bitter, you might have either not fried chunjang (black bean paste) long enough or accidentally burned it when frying.
Raw chunjang naturally has a slight bitterness, which can be mellowed by frying it in oil for 2-3 minutes. It is done frying when the sauce looks glossy.
📖 Recipe
Vegan Jjajangmyeon (Korean Black Bean Sauce Noodles)
Ingredients
- 16 oz Korean wheat noodles or frozen/dried noodles (see notes)*
- 1 yellow onion diced
- 1 cup diced zucchini
- 3 cups shredded cabbage
- 6-8 shiitake mushrooms sliced
- 4-5 tablespoons chunjang Korean black bean paste
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon sugar or any other sugar/sweetener of choice
- 1 cup vegetable broth
- 1 14 oz block extra firm tofu drained and diced into small cubes
For cornstarch slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Cook noodles according to the package's instructions. Drain and set aside.
- Heat up ½ tablespoon of oil in a large cast iron skillet or non-stick pan over medium-high heat.1 yellow onion, 1 cup diced zucchini
- Once oil is heated, add onion and zucchini. Fry until onion is translucent, about 2-3 minutes.
- Add cabbage and shiitake mushrooms next. Cook until veggies have softened, about 2-3 minutes.6-8 shiitake mushrooms, 3 cups shredded cabbage
- Make a well in the pan, then add chunjang, oyster sauce, and sugar. Fry for a minute, stirring constantly.4-5 tablespoons chunjang, 1 tablespoon vegetarian oyster sauce, 1 tablespoon sugar
- Now, add broth and tofu to the pan. Give everything a mix, and bring mixture to a gentle simmer, cooking for 3-4 minutes.1 cup vegetable broth, 1 14 oz block extra firm tofu, 1 tablespoon cornstarch, 2 tablespoons water
- In the meantime, mix cornstarch with water and stir until the cornstarch has dissolved completely.
- Pour cornstarch slurry into the pan, and cook until the sauce has thickened. You might need to add more broth or water to thin out the sauce.
- Give it a taste, adding some soy sauce or salt if needed. Serve it with cooked noodles, and your vegan jajangmyeon is ready to be enjoyed!
Notes
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Carol says
1181mg sodium per serving. Nope. I see there's no added salt that could be eliminated. How do we get the sodium down to 400mg-450mg per serving??
Jean says
What can I replace the celery with?
Meesha says
You could actually omit it! Alternatively, substitute it with other veggies like zucchini!