Description
Hearty jajangmyeon invites vegetarian comfort through rich Korean black bean sauce dancing over tender noodles. Savory mushrooms and crisp vegetables create a plant-based twist on this classic street food delight you’ll crave again and again.
Ingredients
Scale
Noodles and Vegetables:
- 8 ounces (226 grams) udon noodles or thick wheat noodles
- 1/2 medium onion, diced
- 1 small zucchini, diced
- 1 small potato, diced
- 1/2 small cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1/2 cucumber, julienned for garnish
Sauce and Seasonings:
- 1/4 cup black bean paste (chunjang)
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1/2 cup vegetable broth or water
- 1 teaspoon cornstarch
Cooking Liquids and Oil:
- 2 tablespoons vegetable oil
- 1 tablespoon water (for cornstarch mixture)
Instructions
- Prepare udon or wheat noodles according to package guidelines, ensuring they are cooked al dente. Thoroughly drain and reserve.
- Warm vegetable oil in a spacious skillet over medium-high temperature, creating an even heat distribution.
- Incorporate diced onion, zucchini, potato, cabbage, and mushrooms into the skillet. Sauté for 5-7 minutes, stirring occasionally until vegetables soften and develop slight caramelization.
- Introduce minced garlic, allowing its aromatic essence to permeate the vegetable mixture for approximately 60 seconds.
- Integrate black bean paste and sugar, thoroughly coating vegetables and creating a rich, glossy sauce. Cook for 2 minutes to enhance flavor complexity.
- Pour vegetable broth or water into the skillet, bringing the mixture to a gentle simmer. Reduce heat and allow flavors to meld for 5 minutes.
- Create a cornstarch slurry by mixing with water, then gradually pour into the skillet. Stir consistently to achieve a smooth, thickened sauce consistency.
- Gently fold cooked noodles into the vegetable-sauce mixture, ensuring complete and even coating.
- Transfer to serving plates and garnish with delicately julienned cucumber, providing a crisp, refreshing counterpoint to the rich, savory sauce.
Notes
- Experiment with different vegetables like carrots, bell peppers, or eggplant to add more color and nutrition to the dish.
- Use gluten-free noodles or rice noodles for a gluten-free version of this classic Korean recipe.
- Adjust the black bean paste quantity to control the saltiness and intensity of the sauce’s flavor.
- For a protein boost, add cubed tofu or tempeh during the vegetable cooking stage to make the meal more filling.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg