Vegetarian Jajangmyeon
Dive into the comforting world of Korean cuisine with this Vegetarian Jajangmyeon, a hearty noodle dish that bursts with bold flavors and vibrant textures. Featuring chewy wheat noodles smothered in a rich, savory black bean paste sauce, this plant-based version of the beloved Korean classic is loaded with tender zucchini, carrots, potatoes, onions, and cabbage. The combination of black bean paste, soy sauce, and sesame oil creates a luscious, umami-packed sauce thickened to perfection with a cornstarch slurry. Quick to prepare and ideal for sharing, this dish is perfect for weeknight dinners or special occasions alike. Whether you're exploring Korean food for the first time or searching for satisfying vegetarian recipes, this Vegetarian Jajangmyeon is sure to win a permanent spot in your meal rotation.
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Recipe Information
Ingredients
- 400 grams wheat noodles
- 2 tablespoons black bean paste (Chunjang)
- 3 tablespoons vegetable oil
- 1 medium zucchini
- 1 medium carrot
- 1 medium potato
- 1 medium onion
- 100 grams cabbage
- 3 units garlic cloves
- 300 milliliters vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
Begin by preparing all vegetables: dice the zucchini, carrot, potato, and onion into small, uniform cubes. Chop the cabbage into thin strips and mince the garlic cloves.
Cook the wheat noodles according to the package instructions, rinse under cold water to prevent them from sticking, and set them aside.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry and set aside for later use.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the black bean paste and stir-fry for 2-3 minutes until fragrant, then remove the paste from the pan and set it aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until aromatic.
Add the cubed potato, carrot, zucchini, and onion to the pan. Stir-fry for about 5-7 minutes until the vegetables begin to soften.
Stir in the cabbage and continue to cook for another 2 minutes.
Return the black bean paste to the pan along with the vegetable broth, sugar, soy sauce, and bring the mixture to a simmer.
Gradually add the cornstarch slurry to the sauce while stirring continuously until the sauce thickens to your desired consistency.
Drizzle sesame oil into the sauce and give it a final stir.
To serve, place a portion of noodles in a bowl and ladle the thick black bean sauce over the top.
Serve immediately, and enjoy the rich flavors of your Vegetarian Jajangmyeon!
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 50.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2359 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.
