Hearty, saucy, and full of nostalgia – Jjajangmyeon (짜장면) is one of Korea’s most beloved comfort foods! Though it originally came from Korean Chinese cuisine, it has become an integral part of Korean culinary culture.
In this post, I’m sharing a easy, vegan-friendly version of Jjajangmyeon that’s rich, savory, and satisfying with chewy noodles, deeply caramelized black bean sauce, and umami-packed toppings.
This version uses soy seitan instead of meat, making it perfect for vegetarians and anyone looking to enjoy a lighter version of this Korean classic.
What is Jjajangmyeon?
Well, jjajangmyeon isn’t just a popular noodle dish, it actually carries a lot of meaning in Korean daily life. It’s long been the classic food for moving day, when cooking feels like too much but something warm and filling is still needed. It’s also commonly shared on graduation day, as a convenient and satisfying meal after ceremonies. Today, it’s a favorite for everything from casual family lunches to solo comfort meals.
Jjajangmyeon (짜장면) means “black bean noodles,” made by stir-frying Chunjang (Korean black bean paste) with vegetables, aromatics, and protein, then serving it over thick, chewy noodles. It’s often garnished with crisp cucumber strips for a refreshing crunch.
Historically, it was one of the first dishes ever delivered to homes in Korea, making it an early symbol of convenience. And while it’s still most often eaten in restaurants or via takeout, it’s surprisingly simple (and fun) to make at home.
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!
Fun Fact about Jjajangmyeon
Jjajangmyeon is such a cultural staple in Korea that April 14th is unofficially known as “Black Day (블랙데이)”, where single people eat Jjajangmyeon together to commiserate after Valentine’s Day and White Day. It’s also a go-to solo meal year-round, whether you’re dining out or ordering in. Because there’s something undeniably comforting about sitting down with a big bowl of chewy noodles in glossy black bean sauce!
Choosing the Right Noodles for Jjajangmyeon
Traditionally, Jjajangmyeon is served with freshly made wheat noodles called “Junghwamyeon” (중화면), literally meaning “Chinese style noodles”. They’re thick, slightly chewy, and made to hold up well under the rich black bean sauce.
If you can’t find authentic jjajangmyeon noodles, don’t worry! There are plenty of great substitutes:
Best noodle substitutes:
- Fresh or frozen udon noodles – thick and chewy, very similar in texture: This is what I also used because I can’t find them where I live.
- Other thick wheat noodles (like Chinese knife-cut noodles or ramen-style)
- Hand-pulled noodles – if you want to make it from scratch!
- Dried spaghetti – in a pinch, this works surprisingly well. Cook until fully cooked (not al-dente) and rinse briefly to remove extra starch.
Just make sure to avoid very thin noodles (like somyeon or vermicelli), as they can get lost in the sauce.
Bonus: Make Jjajangbap (짜장밥) with the Same Sauce
Already made the sauce? You’re halfway to another delicious dish: Jjajangbap!
Instead of noodles, simply serve the black bean sauce over a warm bowl of steamed rice. This is an easy and satisfying variation often enjoyed at home or in casual diners. It’s especially great for lunchboxes or when you’re out of noodles. The rich, savory-sweet sauce soaks beautifully into fluffy rice, making every bite comforting.
Ingredients for Making Jjajangmyeon
- 1 cup dried soy seitan (or regular seitan), 1 cup warm water (to soak the seitan)
- 1½ cups diced onion
- 1 tsp minced ginger
- 1 cup diced zucchini
- 1 cup diced cabbage (cone cabbage preferred for texture)
- 3 tbsp vegetable oil
For the Sauce:
- 5 tbsp chunjang (Korean black bean paste)
- 1 tbsp oyster sauce (use mushroom sauce, a.k.a, vegan oyster sauce for vegan option)
- 1 tbsp sugar
- ½ tbsp soy sauce
- 1½ tbsp potato starch + ¼ cup water (slurry)
- 1 cup water
Noodles & Garnish:
- 2 portions of frozen or fresh Junghwamyeon (Korean-Chinese noodles) or Udon noodles
- ¼ cup cucumber, cut into thin matchsticks
How to Make Jjajangmyeon
1. Prep the Seitan
- Soak the dried seitan in warm water for 20 minutes. Drain and squeeze out excess water.
2. Stir-Fry the Base
- Heat a large pan over medium heat. Add vegetable oil.
- Stir-fry onion, ginger, and rehydrated seitan until the onion becomes translucent.
- Push to the side, add soy sauce, let it reduce slightly, then mix it in.
3. Add Vegetables & Sauce Base
- Add zucchini and cabbage. Stir-fry briefly.
- Add sugar, mushroom sauce (or oyster sauce), and chunjang. Stir everything together to coat evenly.
- Pour in 1 cup of water and bring to a boil.
4. Thicken the Sauce
- Add the potato starch slurry and stir constantly until the sauce thickens and becomes glossy. Cook for 1 more minute and turn off the heat.
5. Cook the Noodles
- Boil the udon noodles according to package instructions.
- Drain and rinse under running water for 3–5 seconds to refresh.
6. Plate and Garnish
- Place noodles in a bowl. Pour over a generous amount of sauce.
- Garnish with julienned cucumber.
Mix well before eating and enjoy every chewy, savory bite!
FAQ: Jjajangmyeon at Home
Can I use fresh seitan or tofu instead of dried soy protein?
Yes! Just cube and stir-fry fresh seitan or extra-firm tofu until golden before adding to the sauce.
Is chunjang the same as Chinese black bean paste?
Not exactly. Chunjang is a Korean version with a slightly milder, sweeter flavor. Try to find Korean chunjang for the most authentic taste.
What noodles work best?
Frozen or fresh udon noodles are great substitutes. You can also use thick wheat noodles or even handmade noodles if you’re feeling adventurous.
Can I make this gluten-free?
Chunjang and seitan both contain gluten, so you’d need to use a gluten-free black bean sauce alternative and a protein like tofu or mushrooms.
Final Notes
This vegan-friendly Jjajangmyeon recipe brings all the comfort of the classic dish with none of the heaviness! Whether you’re celebrating, craving takeout vibes at home, or simply looking for a delicious noodle dish, this one’s always a winner.
Let me know if you try it out and how it turns out for you!
맛있게 드세요 (masitge deuseyo)! enjoy your meal!
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Easy Jjajangmyeon (Korean Black Bean Noodles, Vegan-Friendly)
Ingredients
- 1 cup soy seitan (or regular seitan) + 1 cup warm water to soak for 20 min. or until fully rehydrated
- 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 seitan in warm water for 20 minutes, then 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!
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