Vegetarian Jajangmyeon

Dive into the comforting and flavorful world of Korean cuisine with this Vegetarian Jajangmyeon recipe, a delightful plant-based twist on the beloved classic. Featuring hearty wheat noodles topped with a rich, savory black bean sauce made from Chunjang (fermented black bean paste), this dish is a symphony of bold flavors and satisfying textures. Packed with vibrant, nutrient-dense vegetables like zucchini, carrot, potato, onion, and cabbage, it strikes the perfect balance between indulgence and wholesome goodness. The sauce, thickened with a cornstarch slurry and infused with aromatic garlic, soy sauce, and sesame oil, clings beautifully to the tender noodles for a truly comforting meal. Ideal for weeknight dinners or casual gatherings, this vegan-friendly recipe is quick to prepare in under an hour and serves four generously. Bring the flavors of Korea to your table with this irresistible, umami-packed Vegetarian Jajangmyeon!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams wheat noodles
• 2 tablespoons black bean paste (Chunjang)
• 3 tablespoons vegetable oil
• 1 medium zucchini
• 1 medium carrot
• 1 medium potato
• 1 medium onion
• 100 grams cabbage
• 3 units garlic cloves
• 300 milliliters vegetable broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Directions

Step 1

Begin by preparing all vegetables: dice the zucchini, carrot, potato, and onion into small, uniform cubes. Chop the cabbage into thin strips and mince the garlic cloves.

Step 2

Cook the wheat noodles according to the package instructions, rinse under cold water to prevent them from sticking, and set them aside.

Step 3

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry and set aside for later use.

Step 4

In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the black bean paste and stir-fry for 2-3 minutes until fragrant, then remove the paste from the pan and set it aside.

Step 5

In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until aromatic.

Step 6

Add the cubed potato, carrot, zucchini, and onion to the pan. Stir-fry for about 5-7 minutes until the vegetables begin to soften.

Step 7

Stir in the cabbage and continue to cook for another 2 minutes.

Step 8

Return the black bean paste to the pan along with the vegetable broth, sugar, soy sauce, and bring the mixture to a simmer.

Step 9

Gradually add the cornstarch slurry to the sauce while stirring continuously until the sauce thickens to your desired consistency.

Step 10

Drizzle sesame oil into the sauce and give it a final stir.

Step 11

To serve, place a portion of noodles in a bowl and ladle the thick black bean sauce over the top.

Step 12

Serve immediately, and enjoy the rich flavors of your Vegetarian Jajangmyeon!

Nutrition Facts

Serving size	(1522.9g)

Amount per serving	% Daily Value*
Calories	1578.6

Total Fat 68.6g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 34.1g
Cholesterol 4.5mg	0%
Sodium 4362.0mg	0%
Total Carbohydrate 220.1g	0%
Dietary Fiber 19.5g	0%
Total Sugars 50.1g
Protein 33.4g	0%

Vitamin D 0IU	0%
Calcium 238.8mg	0%
Iron 9.0mg	0%
Potassium 2358.8mg	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: 37.8%

Protein: 8.2%

Carbs: 54.0%