Vegan Jjajangmyeon Recipe & Video

Hi guys!
As you all know, I’ve been very interested in the 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.

Jjajangmeyon Korean Black Bean Noodles Recipe & Video

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 with 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 a 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 to 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 softened 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 than 1 cup, just simply add more water to make the exact 1 cup.

Ah-ha!

This is why we are using a measuring 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 a 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 no strong flavor or color.
ex. Canola, corn, veggie, sunflower, peanut…

Stir fry those fragrance veggies so all the flavors will be infused into the oil first.
Then add Chunjang, black bean paste.

This black bean paste is where the savory flavor and unique color of this dish come from.
You can buy it easily online (click the picture above!) or find it 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 of minutes with non-stop stirring.

Now, add all the rest of the veggies into the wok and stir all together!
Keep stir-frying veggies in the wok for a few minutes or until slightly softened.
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 a 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 sauces 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!

Just click the picture below!

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 the only thing we have to do now is fish up the jjajang sauce!

Combine cornstarch and an equal amount of cold to water to create “slurry”.

This is what makes the jjajang sauce nice, thick, and shiny!

Pour with a circular motion and stir immediately.
Otherwise, the slurry will sit in one spot and create a jelly there.
No, 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 coating 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 ? ) 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!

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