Jjajangmyeon (Korean Black Bean Noodles) ｜짜장면 [vegan friendly]
![Jjajangmyeon (Korean Black Bean Noodles) ｜짜장면 [vegan friendly]](https://i0.wp.com/123kimchi.com/wp-content/uploads/2024/07/%EA%BE%B8%EB%AF%B8%EA%B8%B0Snapshot-11-07-2024-14_09-2-e1720778072148.jpg?fit=1696%2C949&ssl=1 "Jjajangmyeon (Korean Black Bean Noodles) ｜짜장면 [vegan friendly]")
Jjajangmyeon 짜장면 is everyone’s favorite and is THE popular dish nowadays!
Today, I’m introducing a vegan-friendly version that everyone can enjoy, using seitan (soybean protein).
Jjajangmyeon, with its Korean Chinese roots, has long been a comfort food for Koreans, although we don’t usually make it at home. Because It’s actually one of the first foods that you could get delivered to home. So it has been a go-to dish on moving days because of its convenience & heartiness for as long as I can remember!
The highlight? The thick, chewy noodles smothered in sweet & savory sauce!
Make your day even more special with yummy noodles!
Try making your own with this amazing recipe and let me know how it was 🙂
Enjoy!
Jjajangmyeon (Korean Black Bean Noodles)
Jjajangmyeon, THE Popular Korean Black Bean Noodles. It's everyone’s favorite dish! And it’s vegetarian/vegan. It’s thick, chewy noodles smothered in sweet & savory sauce! Make your day even more special with yummy noodles.
Servings: 2 servings
Ingredients
- 1 cup soy seitan (or regular seitan) + 1 cup warm water to soak for 20 min.
- 1 ½ cup diced onion
- 1 teaspoon minced ginger
- 1 cup diced zucchini
- 1 cup diced cabbage use cone cabbage for better texture
- 3 tablespoons vegetable oil
Sauce
- 5 tablespoons chunjang (black bean paste)
- 1 tablespoon oyster sauce mushroom sauce for vegan
- 1 tablespoon sugar
- ½ tablespoon soy sauce
- 1 ½ tablespoons potato starch + ¼ cup water
- 1 cup water
Noodles
- 2 portions frozen (or fresh) udon noodles
Garnish
- ¼ cup cucumber, cut into thin matchsticks
Instructions
- Soak dried seitan with warm water and let it rehydrate for 20 minutes. Drain.
- Heat a large pan over medium heat. Add 3 tablespoons of vegetable oil.
- Add onion, ginger and seitan and stir-fry until onion is translucent.
- On the side of the pan, add 1 tablespoon of soy sauce and reduce to half and mix with vegetables & seitan.
- Add the rest of the ingredients: cabbage, zucchini, sugar, oyster sauce, and black bean paste.
- Stir-fry until well incorporated and add 1 cup of water.
- Bring to a boil and add potato starch mixture. Stir well. Boil for another minute while stirring and turn off the heat.
Cook the noodles
- Fill a pot with water and bring to a boil.
- Add frozen (or fresh) noodles and cook as written on the package.
- Drain in a sieve and give a quick rinse under running water (3-5 seconds).
Plating
- In a bowl, add the noodles and a generous amount of sauce.
- Garnish with cucumber, mix well and enjoy!
