Vegetable Jjajangmyeon

Vegetable Jjajangmyeon is a savory, vegan twist on the classic Korean noodle dish, featuring a rich black bean sauce paired with an assortment of fresh vegetables. It's a hearty and satisfying meal that's perfect for dinner any night of the week.

Ingredients

• Chunjang (Korean black bean paste) - 3 tablespoons
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Vegetable broth - 200 ml
• Potato, diced - 100 grams
• Carrot, julienned - 50 grams
• Zucchini, julienned - 100 grams
• Onion, diced - 1 medium
• Green bell pepper, diced - 1 small
• Cabbage, shredded - 100 grams
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Fresh chives, chopped - for garnish
• Cooked noodles (jjajangmyeon noodles or udon) - 200 grams

Steps

1. In a large pan, heat the sesame oil over medium heat. Add the minced garlic and ginger, and stir-fry until fragrant, about 1 minute.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Stir in the chunjang (black bean paste) and cook for another 2 minutes, allowing it to caramelize slightly.
4. Add the potato, carrot, zucchini, green bell pepper, and cabbage to the pan. Stir well to combine and cook for about 5 minutes, until the vegetables start to soften.
5. Pour in the vegetable broth, soy sauce, and sugar. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, until the vegetables are tender.
6. In a small bowl, mix the cornstarch with water to create a slurry. Gradually add this to the pan while stirring to thicken the sauce. Cook for an additional 2-3 minutes.
7. While the sauce is thickening, prepare the cooked noodles according to the package instructions. Drain and set aside.
8. To serve, place the noodles in a bowl and ladle the vegetable jjajang sauce over the top. Garnish with fresh chives.

Nutrition

• Calories: 480
• Protein: 14 g
• Carbs: 80 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Low in cholesterol as it is a plant-based dish, supporting heart health.

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