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A bowl of thick, saucy jjajangmyeon recipe with vegetables, mixed in a dark brown sauce. Wooden chopsticks rest in the bowl, ready to pick up the noodles. The dish appears flavorful and savory.

Vegan Jjajangmyeon - Korean-Chinese Black Bean Noodles.

Joanne Molinaro
This meatless take on a classic noodle dish!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 606 kcal

Ingredients
  

  • 2 tbsp vegetable oil
  • 3/4 cup vegan steak
  • 1/2 cup onion (chopped)
  • 3 cloves garlic (minced)
  • 1/3 cup jjajang paste
  • 1/2 cup zucchini (chopped)
  • 1 yellow potato (diced)
  • 1/2 tsp sea salt
  • 1 cup cabbage (chopped)
  • 1/2 tsp black pepper
  • 1 tbsp soup soy sauce
  • 3 tbsp brown rice syrup
  • 2 cups vegetable broth
  • 1/2 cup peas (frozen)
  • 1 tbsp potato starch
  • 12 oz noodles (cooked according to package instructions)

Instructions
 

  • (Skip if making this OIL FREE) Add 1 tablespoon of oil to a large wok over medium-high heat. When the oil begins to shimmer (around 1 minute), add the vegan steak. Cook until browned (around 2 to 3 minutes). Remove from wok and drain excess oil on paper towel. Set aside.
  • (Add vegetable broth if making this OIL FREE) To the same pan in which you cooked the vegan steak, add onions and garlic (and mushrooms, if substituting for vegan steak). Sauté until the onions begin to brown (around 3 minutes). Create a well in the center of your wok and add 1 tablespoon of oil (or vegetable broth). When the oil begins to shimmer (around 30 seconds), add jjajang paste. Gently sauté the paste in the oil until it becomes extra glossy.
  • Next, add the zucchini, potato, and cabbage and continue sautéing until zucchini begins to get soft (around 2 minutes). Season with salt and pepper. Incorporate the stir-fried vegetables into the paste until evenly coated. Deglaze the pan with soy sauce and add sweetener. Stir the contents of the pan until the vegetables are glossy.
  • Add vegetable broth and bring to a boil. Then lower heat to low and let the contents simmer until the potatoes are fork tender (about 15 minutes). While the sauce is stewing, create a roux by whisking together the potato starch with 1/4 cup of water. When the potatoes are just about cooked, add frozen peas, the vegan steak that was removed at the beginning, and the roux. Continue stirring over low heat until the sauce thickens into a gravy consistency. Pour over cooked noodles and enjoy with pickled daikon, kimchi, and raw onions.

Nutrition

Calories: 606kcalCarbohydrates: 103gProtein: 28gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 1429mgPotassium: 714mgFiber: 7gSugar: 18gVitamin A: 440IUVitamin C: 27mgCalcium: 135mgIron: 4mg
Keyword black bean noodles, jjajangmyeon recipe
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