Jajangmyeon is a popular Korean dish known for its rich, savoury black bean sauce and tender noodles. Traditionally made with pork and other animal-based ingredients, I’m excited to share how to create a delicious vegan jajangmyeon dish. This Vegan Jajangmyeon recipe will satisfy your cravings while remaining cruelty-free. So let's dive into the world of Korean cuisine and discover how you can enjoy this classic dish with a plant-based twist!

Korean cuisine is renowned for its bold flavours and diverse range of dishes. From fiery kimchi to comforting stews, Korean food offers a wide array of exciting flavours. One such dish is Jajangmyeon, which originated in China and was later adopted and adapted by Koreans. Jajangmyeon has become a staple in Korean cuisine, enjoyed by locals and food enthusiasts around the world.

The heart of Jajangmyeon lies in its signature black bean sauce, also known as chunjang. Traditionally, this sauce is made with fermented soybeans and caramel for a deep, dark, and slightly sweet flavour. However, the traditional recipe typically includes pork and other animal-based ingredients, making it unsuitable for those following a vegan or plant-based lifestyle.

But fear not! This vegan-friendly version of Jajangmyeon captures all the essence of the original dish without compromising on taste or texture. By using a combination of diced zucchini, onion, and cabbage, I’ve recreated the meaty texture and umami flavour of the sauce. The addition of black bean sauce, white rice vinegar, and other seasonings brings the dish together and ensures an authentic and satisfying experience.

Not only is this Vegan Jajangmyeon delicious, but it's also a healthier option. By using fresh, nutrient-packed vegetables and plant-based ingredients, we're maximising the nutritional benefits of this dish. The colourful array of vegetables adds vibrancy to the plate while providing essential vitamins, minerals, and dietary fibre. It's a guilt-free way to indulge in the flavours of Korean cuisine.

Additionally, making your own Vegan Jajangmyeon at home allows you to control the quality and quantity of ingredients. You can choose organic vegetables, opt for whole-grain noodles, and adjust the seasonings according to your taste preferences. It's a wonderful opportunity to experiment and customise the dish to suit your dietary needs and preferences.

Whether you're a seasoned vegan, trying to incorporate more plant-based meals into your diet, or simply seeking a new culinary adventure, this simple Vegan Jajangmyeon recipe is here to delight your taste buds. By embracing the flavours of Korea and giving a compassionate twist to this classic dish, you can enjoy a satisfying and flavourful vegan Jajangmyeon.

So, let's gather our ingredients, roll up our sleeves, and embark on a culinary journey to create our very own Vegan Jajangmyeon. Get ready to savour the hearty black bean sauce, twirl the noodles, and relish the explosion of flavours in every bite. Let's celebrate the diversity of global cuisine and the endless possibilities of plant-based cooking!

INGREDIENTS

Vegan Jajangmyeon (Korea Black Bean Noodles)

• 1 onion, diced

• 2 cups mushroom, diced

• 1 zucchini, diced

• 1/2 Chinese cabbage, diced

• 6 tbsp of black bean sauce

• 2 & 1/2 tbsp of white rice vinegar

• 2 tbsp brown sugar

• 1 cup of water

• 2 tbsp corn starch

• 400g udon noodles

  
  

METHOD

• Add diced onion to fry pan and cook on medium heat until translucent. Add mushrooms and cook until browned

• Add zucchini and cabbage to the pan and cook for a further 5 minutes

• Stir in black bean sauce, white rice vinegar and brown sugar. Lower heat, add water and cook until sauce thickens.

• Cook noodles as per packet instructions. Once cooked, add to fry pan and cover well in sauce