Kimchi Jjajangmyeon

Kimchi Jjajangmyeon is a unique vegan twist on the traditional Korean black bean noodle dish, featuring the spicy and tangy flavors of kimchi. This comforting bowl of noodles is not only delicious but also packed with nutrients and umami goodness.

Ingredients

• Jjajang (black bean paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Onion, diced - 1 medium
• Carrot, julienned - 1 small
• Zucchini, julienned - 1 small
• Mushrooms, sliced - 100 grams
• Kimchi, chopped - 100 grams
• Vegetable broth - 250 ml
• Noodles (jjajangmyeon or any thick wheat noodles) - 200 grams
• Green onion, chopped - for garnish
• Sesame seeds - for garnish

Steps

1. Cook the noodles according to package instructions, drain, and set aside.
2. In a large pan, heat vegetable oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Stir in the carrots, zucchini, and mushrooms, cooking for another 5 minutes until softened.
5. Add the chopped kimchi and sauté for 2-3 minutes to combine the flavors.
6. Stir in the jjajang (black bean paste) and soy sauce, mixing well to coat the vegetables.
7. Pour in the vegetable broth and bring to a simmer. Cook for about 5 minutes to allow the flavors to meld.
8. Add the cooked noodles to the sauce, tossing to coat them evenly.
9. Drizzle with sesame oil and mix well before serving.
10. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.8 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• Packed with vegetables, providing essential vitamins and minerals.

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