Vegan Jjajangmyeon

Vegan Jjajangmyeon is a delicious twist on the traditional Korean noodle dish, featuring a rich black bean sauce with plant-based seafood alternatives. This hearty meal is not only satisfying but also packed with flavors that are sure to please everyone.

Ingredients

• Chunjang (Korean black bean paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Vegan oyster sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Ginger, minced - 1 teaspoon
• Onion, diced - 1 medium
• Carrot, julienned - 1 medium
• Zucchini, julienned - 1 medium
• Mushrooms (shiitake or button), sliced - 100 grams
• Vegan seafood (e.g., tofu fish or seaweed) - 100 grams
• Cornstarch - 1 tablespoon
• Water - 250 ml
• Jjajangmyeon noodles (or udon noodles) - 200 grams
• Green onions, chopped - for garnish

Steps

1. Cook the Jjajangmyeon noodles according to package instructions. Drain and set aside.
2. In a large pan or wok, heat vegetable oil over medium heat. Add minced garlic and ginger, sautéing until fragrant.
3. Add diced onion and cook until translucent, about 3-4 minutes.
4. Stir in the julienned carrot, zucchini, and sliced mushrooms. Cook for another 5-7 minutes until the vegetables are tender.
5. In a small bowl, mix the Chunjang, soy sauce, vegan oyster sauce, and water. Pour this mixture into the pan with vegetables.
6. Add the vegan seafood and bring to a simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly.
7. Dissolve cornstarch in a small amount of water and add it to the pan, stirring continuously until the sauce reaches your desired thickness.
8. Serve the cooked noodles in bowls, topped with the jjajang sauce and garnish with chopped green onions.

Nutrition

• Calories: 420
• Protein: 15 g
• Carbs: 72 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based proteins from tofu and vegetables.
• High in dietary fiber, promoting digestive health.

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