ramyaramesh3007These Korean Noodles are thick, chewy, drenched in a comforting black bean sauce and topped with fresh cucumbers. You can make this 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:
- Jajangmyeon Noodles – I used frozen ones. You can also use ramen, udon or knife-cut noodles.
- Chunjang Paste – salted black soybean paste. You can find this in korean marts and they generally tend to be vegan (double check still!)
- Aromatics – white onion
- Vegetables – diced potatoes, zucchini, cabbage
- Protein – extra firm tofu or plant-based substitute
Unfortunately, I have not found a gluten-free black bean paste, so this recipe cannot be made gluten free.
Allium free substitutions: Omit white onion.
Vegan Jjajangmyeon (Korean Black Bean Noodles)
Ingredients
- 2 servings fresh or frozen vegan jajangmyeon (udon/knife cut)
- 1/2 white onion
- 1/2 cup chopped cabbage
- 1/4 cup chopped zucchini (boiled)
- 1/2 cup diced shitake mushrooms
- 2.5 tbsp chunjang (black bean paste)
- 1 tbsp vegan oyster sauce
- 1 tbsp sesame oil
- 1 tsp sweetener agave / maple syrup
- 1 cup water
- 1/2 tbsp corn starch + 1/4 cup water
Fried Tofu
- 150 g extra firm tofu
- olive oil for frying
- 1/2 tsp minced ginger
- 1/2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- salt if needed
Garnish
- julienned cucumber
- toasted sesame seeds
Instructions
- Dice your vegetables – onion, cabbage and zucchini into small pieces. Cut up your tofu into small cubes.
- Add tofu to a pan with olive oil and fry until golden brown and crispy. You can also do this in an air fryer. Air fry at 200°C for 10 minutes, shaking the basket or flipping the tofu halfway through to ensure even crisping.
- Add soy sauce, rice wine vinegar, and minced ginger. Saute the tofu together. Push them aside.
- Add sesame oil to the other half of the pan. Add white onion and saute. Mix all ingredients together, add zucchini, shitake mushrooms, and lastly cabbage. Saute for 3-4 minutes until half cooked.
- Add in black bean paste, vegan oyster sauce, sweetener, mix well and add a cup of water. Bring to a boil.
- Add your corn starch slurry and let the sauce thicken.
- Meanwhile, cook your noodles according to packaging instructions and drain excess water. Rinse your noodles in water to separate them.
- Serve the noodles, alongside the sauce and garnish with julienned cucumber and toasted sesame seeds on top!
Appreciate this post. Will try it out.
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Hope you get to try it! 🙂