Vegan Jajangmyeon

Dive into the rich and savory flavors of Vegan Jajangmyeon, a plant-based twist on the beloved Korean noodle dish. Featuring hearty wheat-based noodles smothered in a luscious black bean sauce made with chunjang, this recipe is layered with tender cubes of tofu and a medley of vegetables including zucchini, potato, carrot, and onion. Perfectly balanced with a touch of sweetness from sugar and depth from soy sauce, the dish is thickened to perfection with a cornstarch slurry for that luxurious, glossy finish. Ready in under an hour, this vegan version retains the essence of traditional Jajangmyeon while catering to a plant-based lifestyle. Garnish with fresh green onions for a pop of color and flavor, and savor this comforting and flavorful meal perfect for weeknight dinners or special occasions.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Wheat-based noodles
• 5 tablespoons Black bean paste (chunjang)
• 3 tablespoons Vegetable oil
• 2 tablespoons Sugar
• 2 tablespoons Soy sauce
• 200 grams Firm tofu
• 1 medium Zucchini
• 1 medium Potato
• 1 medium Carrot
• 1 medium White onion
• 3 cloves Garlic
• 2 cups Water or vegetable broth
• 2 tablespoons Cornstarch
• 2 stalks Green onions

Directions

Step 1

Begin by preparing all your vegetables and tofu. Cut the zucchini, potato, and carrot into small cubes (about 1 cm), finely dice the onion, mince the garlic, and cut the tofu into small cubes.

Step 2

Bring a large pot of water to a boil and cook the noodles according to the package instructions. Once cooked, drain and set aside.

Step 3

In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the black bean paste and fry for 2-3 minutes, stirring constantly, until it becomes fragrant.

Step 4

Add the diced onion and minced garlic to the pan. Sauté for 3-4 minutes until the onion becomes translucent.

Step 5

Stir in the cubed potato, carrot, and zucchini along with 2 cups of water or vegetable broth. Let it simmer on medium heat for about 10 minutes or until the vegetables are tender.

Step 6

In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Slowly add this to the vegetable mixture, stirring continuously until the sauce starts to thicken.

Step 7

Stir in the sugar and soy sauce and adjust the seasoning if necessary.

Step 8

In a separate pan, heat the remaining 1 tablespoon of vegetable oil and fry the tofu cubes until golden brown. Then add them to the black bean sauce mixture.

Step 9

Add the cooked noodles to the sauce, ensuring they are well coated, and gently mix everything together.

Step 10

Chop the green onions and use them as a garnish.

Step 11

Serve hot and enjoy your Vegan Jajangmyeon!

Nutrition Facts

Serving size	(1826.2g)

Amount per serving	% Daily Value*
Calories	1758.4

Total Fat 66.2g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 27.3g
Cholesterol 4.5mg	0%
Sodium 7497.7mg	0%
Total Carbohydrate 251.0g	0%
Dietary Fiber 20.7g	0%
Total Sugars 62.8g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 549.6mg	0%
Iron 12.0mg	0%
Potassium 2354.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 12.0%

Carbs: 55.2%