Vegan Jajangmyeon for Two (Korean Black Bean Noodles)

Name: Vegan Jajangmyeon for Two (Korean Black Bean Noodles)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 bowls
Ingredients: 8oz fresh noodles; 1½ tbsp oil; 1 small yellow onion, roughly chopped; 8 oz fried tofu or firm tofu, sliced into 1/2-inch cubes; ½ cup zucchini, sliced into 1/2-inch cubes; ½ cup daikon radish, sliced into 1/2-inch cubes; 6 dried shiitake mushrooms, soaked and sliced into strips; 5 tbsp chunjang paste; 1 tsp sugar; ¼ tsp ground black pepper; 1 cup water; ½ tbsp cornstarch; 1 tsp sesame oil; salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
2 bowls
Calories
685 kcal
Course
Main Course
Cuisine
Korean

Vegan Jajangmyeon for Two (Korean Black Bean Noodles)

Bryce Ramirez

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An inky black noodle dish from Korea, vegan jajangmyeon is made with a hearty mix of tofu and vegetables covered in a rich and savoury black bean sauce.

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Ingredients

Servings

8oz fresh noodles (see Note 1)
1½ tbsp oil
1 small yellow onion, roughly chopped
8 oz fried tofu or firm tofu, sliced into 1/2-inch cubes (see Note 2)
½ cup zucchini, sliced into 1/2-inch cubes
½ cup daikon radish, sliced into 1/2-inch cubes (see Note 3)
6 dried shiitake mushrooms, soaked and sliced into strips (see Note 4)
5 tbsp chunjang paste (I'm using Obok brand)
1 tsp sugar
¼ tsp ground black pepper
1 cup water (see Note 4)
½ tbsp cornstarch (*can sub with potato starch or tapioca starch)
1 tsp sesame oil (4g)
salt (to taste)

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Instructions

Jjajang Sauce

Add 1 tbsp oil to a wok or sauté pan on medium heat (reserve the remaining 1/2 tbsp of oil for Step 3).
Sauté the diced onions, tofu, zucchini, radish, and shiitake mushrooms on medium heat until soft and aromatic, around 10 minutes. Meanwhile, mix together 1 tsp sugar, 1/4 tsp black pepper, 1 cup cold water, and 1/2 tbsp cornstarch in a small cup and set aside.
Use a spatula to create a small space in the center of the pan. Add the reserved 1/2 tbsp of oil followed immediately by 5 tbsp of chunjang paste. Gently fry the chunjang paste in the oil for about a minute, then mix it into everything else in the pan.
Pour over the cornstarch-water mixture. Continue to cook until sauce has thickened to your liking—shouldn’t take more than a couple of minutes. You want it saucy enough to be able to luxuriously coat all the noodles. Drizzle with sesame oil and set aside.

Jjajangmyeon (Noodle option)

Bring a pot of water to a boil then add 8oz (230g) of fresh noodles or 6oz (170g) of dried noodles. Cook for the recommended time on the package, then portion into plates. Top with the jjajang sauce.

Jjajangbap (Rice option)

Cook 3/4 cup (150g) of dried rice using your preferred method (I like Stovetop Rice). Mix with jjajang sauce.

Equipments used:

Notes

Noodle: You can also use fresh udon noodles or pasta (I recommend linguine or fettucine). In place of fresh noodles, you can use 6oz / 170g of dried noodles. If using dried noodles, increase water to 1½ cups and simmer for 8 minutes instead of 2.
Noodle: You can also use fresh udon noodles or pasta (I recommend linguine or fettucine). In place of fresh noodles, you can use 6oz / 170g of dried noodles. If using dried noodles, increase water to 1½ cups and simmer for 8 minutes instead of 2.
Tofu: You can use any kind of firm tofu that holds up to stir-frying and braising. I have tried this recipe with stew-style fried tofu, smoked tofu, plain extra-firm tofu, and pressed bean curd. My favourite pick is unseasoned fried tofu as it has the most satisfying texture and really soaks up the flavours of the jjajang sauce!
Radish: Daikon radish has quite a strong taste and smell. It can be substituted with potatoes for a milder sauce.
Mushrooms: Small dried shiitake mushrooms will take 6 hours to rehydrate in room temperature water. Or you can use boiling hot water, which cuts the soak time down by half. Save 1 cup of the soaking water for use later on in this recipe.
Noodle: You can also use fresh udon noodles or pasta (I recommend linguine or fettucine). In place of fresh noodles, you can use 6oz / 170g of dried noodles. If using dried noodles, increase water to 1½ cups and simmer for 8 minutes instead of 2.
Tofu: You can use any kind of firm tofu that holds up to stir-frying and braising. I have tried this recipe with stew-style fried tofu, smoked tofu, plain extra-firm tofu, and pressed bean curd. My favourite pick is unseasoned fried tofu as it has the most satisfying texture and really soaks up the flavours of the jjajang sauce!
Radish: Daikon radish has quite a strong taste and smell. It can be substituted with potatoes for a milder sauce.
Mushrooms: Small dried shiitake mushrooms will take 6 hours to rehydrate in room temperature water. Or you can use boiling hot water, which cuts the soak time down by half. Save 1 cup of the soaking water for use later on in this recipe.

Nutrition Information

Show Details

Calories 685kcal (34%) Carbohydrates 97g (32%) Protein 29g (58%) Fat 21g (32%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Monounsaturated Fat 9g Trans Fat 0.04g Cholesterol 84mg (28%) Sodium 1222mg (51%) Potassium 475mg (14%) Fiber 5g (20%) Sugar 15g (30%) Vitamin A 116IU (2%) Vitamin C 17mg (19%) Calcium 191mg (19%) Iron 6mg (33%)

Nutrition Facts

Serving: 2bowls

Amount Per Serving

Calories 685 kcal

% Daily Value*

Calories	685kcal	34%
Carbohydrates	97g	32%
Protein	29g	58%
Fat	21g	32%
Saturated Fat	2g	10%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	9g	45%
Trans Fat	0.04g	2%
Cholesterol	84mg	28%
Sodium	1222mg	51%
Potassium	475mg	10%
Fiber	5g	20%
Sugar	15g	30%
Vitamin A	116IU	2%
Vitamin C	17mg	19%
Calcium	191mg	19%
Iron	6mg	33%