Vegan Jajangmyeon (Korean black bean sauce noodles)
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.
Servings: 4 servings
Calories: 302kcal
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
*Noodles – Fresh or dry jajangmyeon noodles work best, but can be substituted with udon, Chinese wheat noodles, or even ramen.
**Chunjang - A Korean black soybean paste that is the base of the black bean sauce. You can get it in Asian markets or online.
Storing - 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. I recommend cooking the noodles only right before serving.
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.
Nutrition
Calories: 302kcal | Carbohydrates: 52g | Protein: 17g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 441mg | Potassium: 430mg | Fiber: 6g | Sugar: 10g | Vitamin A: 239IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg
