As you all know, I’ve been very interested in plant-based meal!
Recently I had so much fun playing around in the kitchen and creating new vegan Asian recipes that satisfying my flavor file and health benefit both!
Jjajangmyeon is Korean-Chinese black noodles.
It’s savory, sweet from kids to adults, everybody loves it!
But jjajangmyeon’s biggest flavor is comping from pork.
If you want to learn more about traditional Korean jjajangmyeon recipe,
check out my regular traditional style jjajangmyeon recipe!
To make vegan jjajangmyeon, we need to start from flavorful broth.
Don’t be hesitate by “flavorful” broth because you will need only 1 ingredient for this amazing broth…
Dried shiitake mushrooms.
The umami bomb!
Just simply combine 1 cup of hot water and 5 to 6 dried shiitake mushrooms in a measuring cup.
I like using measuring cup so after we remove mushrooms we can re-measure the amount of the broth exactly. Also very easy to pour later into Jjajang sauce. 🙂
We need let them sit for 15 to 20 minutes, so meanwhile cut up all the veggies we are using!
Garlic, ginger and green onions are finely chopped.
Onion and green cabbage are cut into large chunks.
Cube up the zucchini and slice baby portobello mushrooms.
You can definitely add any veggies you like, but garlic, ginger, green onion, onion and cabbage are the must for this recipe.
When you are done cutting all the veggies, the shiitake is probably soften perfectly.
Then take out the mushrooms and squeeze all the juice out. Make sure to collect those juices though, it has so much flavor in it!
Chop shiitake mushrooms and check the broth amount.
If it’s less then 1 cup, just simply add more water to make exact 1 cup.
This is why we are using measure cup! 😉
All the veggies are prepped, our broth is also ready.
This is time to heat your wok, over medium high heat!
Well, yeah, you can use regular skillet as well. 😆
When the wok is hot, add cooking oil along with chopped garlic, ginger and green onion.
You can use any cooking oil that can handle hot temp and has not strong flavor or color.
ex. Canola, corn, veggie, sunflower, peanut…
Stir fry those fragrance veggies so all the flavors will infused to the oil first.
Then add Chunjang, black bean paste.
This black bean paste is where the savory flavor and unique color of this dish coming from.
You can buy easily online (click the picture above!) or find at your local Asian/Korean grocery store!
Stir fry black bean paste with the fragrance oil and veggies for a while.
This process is very important for the right toasty, savory flavor of jjajangmyeon.
It’s a bit tricky too, because the sauce is black, it’s very hard to see if it’s frying well or burnt.
So do this progress only a couple minutes with non-stop stirring.
Now, add all the rest of the veggies into wok and stir all together!
Keep stir frying veggies in the wok for a few minutes or until slightly soften.
Still keep stirring, non-stop. 😅
Then time to add shiitake mushroom broth, some sugar and vegetarian oyster sauce.
Give a stir, again. 😵
Now, bring it to boil then reduce heat to medium and simmer for 10 to 15 minutes.
Yes, you can take a break from stirring now.
Though, stir occasionally, so the veggies will cook evenly. 😉
The vegetarian oyster sauce is one of the best sauce you can keep in your kitchen either you are vegetarian or not!
It is super savory and flavorful, so delicious!!
Amazing with stir fry, fried rice or noodles… So so good!! 😋
Honestly, the brand doesn’t matter to me, but I was able to find Lee Kum Kee brand from my local Asian grocery store, but online… the price is ridiculous, so I found the most reasonable price vegetarian oyster sauce if you are interested in purchasing one from online!
While the jjajang sauce is simmering, it is perfect timing to get start to cook your noodles!
You can use any noodles you prefer, really.
I like to use fresh Jjajang noodles if that’s available.
But today, I deiced to use dried udon noodles, because it’s the closest thickness and texture to jjajang noodles.
Cook the noodles by following the directions of the package you are using.
When they are done cooking, remove from the hot water and rinse under cold/ice water to stop cooking and get rid of excess starch.
Drain completely then place on a serving plate!
(I can’t imagine but) If you don’t prefer noodles, no worries!
You can serve jjajang over warm cooked rice as well!
Alright, the noodles are done and ready to go!
So only thing we have to now is fish up the jjajang sauce!
Combine cornstarch and equal amount cold to water to create “slurry”.
This is what makes the jjajang sauce nice, thick and shiny!
Pour with a circle motion and stir immediately.
Other wise the slurry will sit in one spot and create a jelly there.
Nop, you don’t want that.
Pour jjajang sauce on top of the noodles, as much as you wish!
Then top with some cucumbers if you like!
I LOVE cucumbers with my jjajangmyeon, so I had to do it! 😝
Mix well with your awesome chopstick skill before dig in! The noodles must be turned black all around, by coated with the sauce before goes into your mouth! 🤤
A lot of people are intimidated to cook Asian food at home, but if you have easy and right directions and guide (I have no idea where you can find it… wink wink 😉 ) it’s as easy as you are cooking spaghetti at home with Ragu jar sauce.
Hope you give this vegan jjajangmyeon recipe a try at home sometime soon!
Good luck in your kitchen!
Author: Seonkyoung Longest
Serves: 4 to 6
For the Shiitake Mushroom Broth
- 1 cup hot water
- 5 dried shiitake mushrooms
For the Veggies
- 1½ Tbsp chopped garlic (approximately 4 to 5 cloves)
- 1 Tbsp hopped fresh ginger
- ¼ cup chopped green onions (approximately 2 to 4 green onions)
- 1 large onion, cut into large chunks (approximately 10 oz)
- ¼ of green cabbage, cut into large chunks (approximately 8 oz)
- 1 large zucchini, cut into cubes (approximately 12 oz)
- 4 to 5 baby portobello mushrooms (approximately 4 oz)
For Stir Fry
- 2 Tbsp cooking oil
- ⅓ cup black bean paste, Chunjang (you can substitute to white or red miso if you prefer.)
- 1 Tbsp unrefined raw sugar
- 2 Tbsp vegetarian oyster sauce
- 1 Tbsp cornstarch
- Black or white pepper to taste
- Dried udon noodles (3 oz per serving)
- Julienned cucumbers
- In a measuring cup, combine hot water and the dried shiitake mushrooms and let it sit for 15 to 20 minutes. Meanwhile, cut all the veggies.
- By this time, the shiitake mushrooms are soften. Squeeze all the water out from the shiitake (make sure to collect all the juice in to the measuring cup.) and chop it. Pour more water into the shiitake mushroom broth to make exact 1 cup.
- Heat a large wok or skillet over medium high heat; add cooking oil, garlic, ginger and green onions. Stir fry for 45 seconds to 1 minute to infuse those flavor to the oil.
- When you can smell all the fragrances, add black bean paste and stir fry for 1 minute. Constantly stirring.
- Add rest of the veggies- onion, cabbage, zucchini and mushrooms. Stir all together and keep stir fry for 3 to 4 minutes or until the veggies are soften. Stir frequently.
- Now, add the shiitake mushroom broth, sugar and vegetarian oyster sauce. Mix everything together, bring it to boil and reduce heat to medium then simmer for 10 to 15 minutes with no cover. Stir occasionally so the veggies will cook evenly.
- Meanwhile, this is perfect timing to start cook your noodles. You can use any of your favorite noodles, or even rice works great with this jjajang sauce. Cook the noodles by following the directions of the package you are using. Remove the cooked noodles from pot and rinse under cold ice water to stop cooking and get rid of the starch. Drain completely.
- Mix cornstarch and same amount of cold water. Pour into the wok with a circle motion, and stir immediately. Add black or white pepper to your taste.
- Pour the Jjajang sauce over the cooked noodles. Top it up with some julienned cucumber if you like! Mix well before you eat and enjoy!!