Description
Ingredients
Units
Scale
For the Shiitake Mushroom Broth
- 1 cup hot water
- 5 dried shiitake mushrooms
For the Veggies
- 1 1/2 tbsp chopped garlic (approximately 4 to 5 cloves)
- 1 tbsp chopped fresh ginger
- 1/4 cup chopped green onions (approximately 2 to 4 green onions)
- 1 large onion, cut into large chunks (approximately 10 oz)
- 1/4 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
- 1/3 cup black bean paste, Chunjang (you can substitute it for 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
To Serve
- Dried udon noodles (3 oz per serving)
- Julienned cucumbers
Instructions
- In a measuring cup, combine hot water and the dried shiitake mushrooms and let them sit for 15 to 20 minutes. Meanwhile, cut all the veggies.
- By this time, the shiitake mushrooms are softened. Squeeze all the water out from the shiitake (make sure to collect all the juice into the measuring cup) and chop them. Pour more water into the shiitake mushroom broth to make an 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 flavors into the oil.
- When you can smell all the fragrances, add black bean paste and 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 3 to 4 minutes or until the veggies are softened. Stir frequently.
- Now, add the shiitake mushroom broth, sugar, and vegetarian oyster sauce. Mix everything together, bring it to a 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 the perfect time to start cooking 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 the pot and rinse under cold ice water to stop cooking and get rid of the starch. Drain completely.
- Mix cornstarch and the same amount of cold water. Pour into the wok with a circular 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 cucumbers if you like! Mix well before you eat and enjoy!!
- Prep Time: 20 mins
- Cook Time: 20 mins
