Prepare to embark on a culinary journey that will transform your perception of plant-based cooking! This vegan Jjajangmyeon is not just a meal – it's a flavor explosion that brings the rich, bold tastes of traditional Korean cuisine right to your kitchen. Whether you're a committed vegan, a curious foodie, or someone looking to spice up their meal rotation, this black bean noodle recipe promises to tantalize your taste buds and leave you craving more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 200g black bean noodles
- 1 cup fermented black beans
- 1 onion, diced
- 1 zucchini, diced
- 1 carrot, diced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Chopped green onions for garnish
Instructions
- Begin by gathering all your ingredients and preparing them for cooking. Dice the onion, zucchini, and carrot into small, uniform pieces. Mince the garlic cloves and set aside.
- In a large pot, bring water to a boil. Once boiling, add the black bean noodles and cook according to the package instructions, usually around 4-6 minutes, until they are tender but still chewy. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- While the noodles are cooking, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add the diced onion and sauté for about 2-3 minutes until it becomes translucent.
- Add the minced garlic to the skillet and stir-fry for an additional minute until fragrant. Be careful not to burn the garlic.
- Next, add the diced zucchini and carrot to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp. Make sure to stir frequently to prevent sticking.
- Once the vegetables are cooked, add the cup of fermented black beans to the skillet. Stir well to combine all the ingredients.
- Pour in 1 tablespoon of soy sauce and 1 tablespoon of sesame oil, mixing everything together thoroughly. Allow the mixture to cook for another 2-3 minutes, letting the flavors meld together.
- Now, add the cooked black bean noodles to the skillet. Gently toss the noodles with the vegetable and black bean mixture until everything is well combined and heated through.
- Once everything is mixed and heated, remove from heat. Taste and adjust seasoning if necessary, adding more soy sauce if desired.
- To serve, divide the jjajangmyeon into bowls and garnish with chopped green onions. Enjoy your delicious vegan jjajangmyeon!
Tips
- Ingredient Preparation is Key: Dice your vegetables into uniform, small pieces to ensure even cooking and a consistent texture throughout the dish.
- Don't Overcook the Noodles: Black bean noodles can quickly become mushy, so follow the package instructions carefully and rinse with cold water immediately after cooking to stop the cooking process.
- Maximize Flavor: Toast your minced garlic briefly to release its aromatic oils, but be careful not to burn it – this can make the dish bitter.
- Fermented Black Bean Magic: Use high-quality fermented black beans for the most authentic and rich flavor profile.
- Customize Your Heat: Feel free to add a touch of gochugaru (Korean red pepper flakes) or sriracha if you want to kick up the spice level.
- Fresh Garnish Makes a Difference: Don't skip the chopped green onions – they add a fresh, crisp element that brightens the entire dish.
- Meal Prep Friendly: This recipe can be easily made ahead of time and reheated, making it perfect for busy weeknights or meal planning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
