- Generous portion of fresh wheat noodles or dried wheat/udon noodles
- 1/4 cup cooking oil
- 5 cloves of garlic, chopped (approximately 1 1/2 tbsp)
- 1 tbsp chopped ginger
- 4 to 5 green onions, chopped (approximately 1/4 cup)
- 1 large sweet or yellow onion, cut into large chunks
- 1/4 of large or 1/2 of small green cabbage, cut into chunks
- 1 large zucchini, cut into small cubes
- 5 to 6 rehydrated or fresh shiitake, diced
- 2 tsp soy sauce
- 1/3 cup chunjang, black bean paste (you can substitute with Doenjang or red miso)
- 2 tbsp vegetarian oyster sauce
- 1 tbsp raw sugar
- Julienned cucumber
- Gochugaru to taste
- Bring a pot of water to boil to cook the noodles. When you are done prepping the vegetables, go ahead and start cooking the noodles. You can use any of your favorite noodles, or even rice works great with this gan jjajang sauce. Cook the noodles by following the directions of the package you are using.
- Heat a large wok or a skillet over high heat. Add cooking oil, garlic, ginger, and green onions. Stir fry for 1 minute to infuse the flavors into the oil.
- When you can smell all the beautiful aroma, add soy sauce and black bean paste. Stir fry for 1 minute. Constantly stirring.
- Add the rest of the veggies- onion, cabbage, zucchini, and mushrooms. Stir all together and keep stir-frying for 2 to 4 minutes or until the veggies are done to your taste. Stir frequently. Stir in vegetarian oyster sauce and sugar. Remove from the heat and set aside.
- Remove the cooked noodles from the pot and rinse under cold water to stop cooking and get rid of the starch. Drain completely and place in a serving bowl.
- Scoop the gan jjajang sauce over the cooked noodles. Top it up with some julienned cucumbers, and sprinkle some gochugaru if you like! Mix well before you eat, and enjoy!!
- Prep Time: 20 mins
- Cook Time: 10 mins