Vegan Jajangmyeon
Dive into the comforting, umami-rich flavors of Vegan Jajangmyeon, a plant-based twist on the beloved Korean-Chinese noodle dish. This recipe features tender wheat-based noodles smothered in a luscious black bean sauce (chunjang) that's perfectly balanced with a hint of sweetness and savory depth, thanks to soy sauce and caramelized onions. Nutritious vegetables like zucchini, potato, carrot, and golden-brown tofu cubes add texture, flavor, and a hearty touch, while a cornstarch slurry brings the sauce to the ideal velvety consistency. Ready in under an hour, this dish is perfect for busy weeknights or satisfying your takeout cravings at home. Garnished with vibrant green onions, Vegan Jajangmyeon is as visually stunning as it is delicious. Whether you're a fan of traditional jajangmyeon or discovering it for the first time, this recipe is sure to become a plant-based favorite. Perfect for those seeking dairy-free, meat-free, or Asian-inspired dinner ideas!
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Recipe Information
Ingredients
- 400 grams Wheat-based noodles
- 5 tablespoons Black bean paste (chunjang)
- 3 tablespoons Vegetable oil
- 2 tablespoons Sugar
- 2 tablespoons Soy sauce
- 200 grams Firm tofu
- 1 medium Zucchini
- 1 medium Potato
- 1 medium Carrot
- 1 medium White onion
- 3 cloves Garlic
- 2 cups Water or vegetable broth
- 2 tablespoons Cornstarch
- 2 stalks Green onions
Instructions
Begin by preparing all your vegetables and tofu. Cut the zucchini, potato, and carrot into small cubes (about 1 cm), finely dice the onion, mince the garlic, and cut the tofu into small cubes.
Bring a large pot of water to a boil and cook the noodles according to the package instructions. Once cooked, drain and set aside.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the black bean paste and fry for 2-3 minutes, stirring constantly, until it becomes fragrant.
Add the diced onion and minced garlic to the pan. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the cubed potato, carrot, and zucchini along with 2 cups of water or vegetable broth. Let it simmer on medium heat for about 10 minutes or until the vegetables are tender.
In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Slowly add this to the vegetable mixture, stirring continuously until the sauce starts to thicken.
Stir in the sugar and soy sauce and adjust the seasoning if necessary.
In a separate pan, heat the remaining 1 tablespoon of vegetable oil and fry the tofu cubes until golden brown. Then add them to the black bean sauce mixture.
Add the cooked noodles to the sauce, ensuring they are well coated, and gently mix everything together.
Chop the green onions and use them as a garnish.
Serve hot and enjoy your Vegan Jajangmyeon!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 7498 mg | 326% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 62.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2355 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
