Vegan Jjajangmyeon (Korean Black Bean Noodles)

These Korean Noodles are thick, chewy and drenched in a comforting black bean sauce. Made in less than 30 minutes!

Have you ever tried these less-heard-of Korean Black Bean Noodles? They are super comforting and are made easily if you’re able to find the right ingredients.

These noodles are made with a salted black bean paste (called chunjang), diced meat and vegetables. I first had this dish at a Korean vegetarian restaurant called The Boneless Kitchen and it was a really good noodle dish. The chewiness of the noodles paired perfectly with the thick luscious black bean sauce.

What do I need for this recipe?

The most important thing you need in chunjang, the salted black bean paste. This can be hard to find, but you should be able to spot them as Korean Marts or Asian stores. This is the exact brand of paste I used:

You would need either a protein substitute like minced plant-based meat or crumbled tofu as well as vegetables. The vegetables that are mostly commonly use are zucchini, potatoes, and carrots.

Ingredients I used:

• Instant Jajangmyeon Noodles – you can also use udon or knife-cut noodles.
• Chunjang Paste – salted black soybean paste
• Vegetables – diced potatoes, zucchini
• Protein – plant-based meat (I used omnimeat mince) or crumbled firm tofu

Unfortunately, I have not found a gluten-free black bean paste, so this recipe cannot be made gluten free.