Easy Jjajangmyeon (Korean Black Bean Noodles, Vegan-Friendly)
Thick, chewy noodles coated in a rich, glossy black bean sauce. This vegan-friendly Jjajangmyeon is the Korean comfort food you didn’t know you needed. Perfect for cozy nights, solo treats, or nostalgic cravings. The best part? No takeout required.
Servings: 2 servings
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!
