Vegan Black Bean Noodles (Jajangmyeon)

Andrea Riddle
17 Jul, 2021
Vegan Black Bean Noodles (Jajangmyeon)


This dish is my plant-based take on the iconic Korean Jajangmyeon, a savory, umami-packed noodle dish that is as rich in flavor as it is in history. Traditionally made with a fermented black bean paste called "chunjang," I've crafted this vegan Jajangmyeon version to highlight the same bold, deep flavors while keeping it completely plant-based.

For those interested in the traditional preparation, check out my Jajangmyeon - Korean Black Bean Noodles Recipe.

The combination of black bean paste and rehydrated shiitake mushrooms gives the sauce a robust, earthy depth, while the fresh vegetables like cabbage, potatoes, and zucchini provide a satisfying texture and balance. The secret to achieving the perfect sauce is in the mushroom water — it enriches the sauce with a subtle umami boost, making every bite more flavorful.

For an extra touch, I’ve replaced traditional oyster sauce with a vegan alternative or dark soy sauce for those who prefer it. The use of cornflour thickens the sauce just enough to coat the noodles perfectly, ensuring that every strand is soaked in that rich black bean goodness.

The dish is completed with a garnish of fresh cucumber, which adds a refreshing crunch and balances out the richness of the sauce. It’s hearty, satisfying, and perfect for anyone who craves authentic Korean flavors but wants to enjoy a vegan meal.

If you're a fan of K-dramas or simply an enthusiast of bold, comforting flavors, these Vegan Black Bean Noodles will transport you straight to the streets of Korea — all in the comfort of your kitchen.

Ingredient Spotlight

1. Black Bean Paste:

  • Description: This fermented soybean paste, known as "chunjang," is the cornerstone of Jajangmyeon, giving it its distinctive dark color and savory depth.
  • Benefits: Rich in umami flavor, it adds a depth that enhances the overall taste of the dish. It’s also a source of protein and nutrients.

2. Shiitake Mushrooms:

  • Description: These flavorful mushrooms have a meaty texture and are perfect for adding depth to vegan dishes.
  • Benefits: High in antioxidants, shiitake mushrooms are known for their immune-boosting properties and can enhance the overall health profile of the meal.

3. Fresh Vegetables:

  • Description: Cabbage, zucchini, and potatoes provide texture, color, and nutritional value.
  • Benefits: These vegetables are rich in vitamins, minerals, and fiber, making the dish not only tasty but also healthful and satisfying.

Cooking Tips

  1. Rehydrating Shiitake Mushrooms:

    • Soak dried shiitake mushrooms in warm water for at least 20-30 minutes. This will rehydrate them and release their natural umami flavor. Reserve the soaking water for the sauce to add more depth.

  2. Thickening the Sauce:

    • Make sure to mix the cornflour with water until smooth before adding it to the sauce to prevent lumps. Adjust the amount based on your desired sauce consistency.

  3. Taste as You Go:

    • Adjust the seasoning (salt, sugar, and sauces) based on your personal preference. The flavors can be tweaked to suit your taste, so don’t hesitate to experiment.

Serving Suggestions

  • Garnish: Top your Jajangmyeon with sliced cucumbers for a refreshing crunch that contrasts beautifully with the rich sauce.
  • Side Dishes: Serve with traditional Korean sides like kimchi, pickled radishes, or a simple salad to complement the flavors and add variety to your meal.
  • Beverages: Pair with a refreshing iced tea or a light Korean beverage like sikye (sweet rice drink) for a delightful experience.

Variations

  1. Add Protein:

    • Incorporate tofu or tempeh for added protein. Simply sauté it along with the vegetables for a satisfying twist.

  2. Vegetable Options:

    • Feel free to substitute or add other vegetables like bell peppers, carrots, or green beans based on what you have on hand or your preferences.

  3. Spice it Up:

    • If you enjoy heat, add a splash of gochujang (Korean chili paste) or sprinkle some red pepper flakes into the sauce for a spicy kick.

  4. Gluten-Free Version:

    • Use gluten-free noodles to make this dish suitable for those with gluten sensitivities while maintaining the delicious flavors.

Vegan Black Bean Noodles (Jajangmyeon)

This Vegan Jajangmyeon features savory black bean noodles, fresh vegetables, and a rich umami sauce, making it a healthy and satisfying meal. Includes ingredient highlights, cooking tips, and serving suggestions.

Servings: 2 | Prep Time: 15 min | Cook Time: 20

 Print Recipe Pin Recipe
Servings2

INGREDIENTS

For the stir-fry:

  • 1 tbsp vegetable oil
  • 1 tbsp garlic, minced
  • 1 small onion, sliced
  • 1 tsp ginger, minced
  • 1 cup cabbage, chopped
  • ½ cup rehydrated shiitake mushrooms, sliced
  • 1 small potato, diced
  • 1 zucchini, diced
For the sauce:
  • 1 ½ tbsp black bean paste
  • 1 cup mushroom water (from rehydrating mushrooms)
  • ½ tbsp vegetable oyster sauce (or substitute with dark soy sauce)
  • ½ tbsp sugar
  • Salt, to taste
  • 1-2 tsp cornflour (cornstarch) mixed with ¼ cup water (to thicken)
For serving:

  • Boiled noodles (for 2 servings)
  • Sliced cucumber (for garnish)

INSTRUCTIONS
 

  • Prepare the aromatics: Heat 1 tbsp vegetable oil in a pan. Add the minced garlic, sliced onion, and minced ginger. Sauté for about 2 minutes until fragrant.
  • Add the vegetables: Stir in the chopped cabbage, rehydrated shiitake mushrooms, diced potato, and zucchini. Cook for about 4-5 minutes until the vegetables begin to soften.
  • Add the black bean paste: Add 1 ½ tbsp black bean paste and mix well with the vegetables. Cook for 3-4 minutes to allow the paste to incorporate its flavors.
  • Prepare the sauce: Pour in 1 cup of mushroom water and bring the mixture to a boil. Add the vegetable oyster sauce (or soy sauce), sugar, and salt to taste.
  • Thicken the sauce: In a small bowl, mix 1-2 tsp cornflour with ¼ cup water. Slowly add this to the sauce, stirring until it thickens.
  • Toss with noodles: Add the boiled noodles into the pan, tossing them gently to coat them with the sauce.
  • Serve: Garnish with fresh cucumber slices and serve hot.

Tried this recipe?Let me know how it was!
Next Post Previous Post
No Comment
Add Comment
comment url