Kreamy Vegan

Korean cuisine is a vibrant and diverse world of flavors, and among its many culinary delights, Jjajangmyeon stands out as a beloved snack bar food people order from food delivery. This dish, characterized by its rich and savory black bean sauce served over noodles or rice, is generally not considered a “healthy” dish, however. With its high content of oil, sugar, and often MSG (though one might argue it is not a bad ingredient) it is usually eaten at a restaurant or by a food delivery when people want a quick hot meal. And that is exactly why I would like to share this recipe with you so you can create this absolutely delicious dish while keeping yourself healthy.

Essence of Kreamy Vegan’s Jjajangmyeon ingredients

• Chunjang: There are a lot of chunking out there, including ready-made jjajangmyeon sauce. But my recipe includes chunjang that does not have sugar or oil already added so you can control the amount and type of sweetener and oil in your jjajangmyeon recipe.
• Diced or ground meat: Traditional recipes include meat such as pork belly. I will include both soy bits and minced soy bits for this recipe for extra meatiness.
• Noodles: Traditionally, you can use jjajangmyeon noodles if you can find them at your store. But I like to serve it with whole grain rice or whole wheat spaghetti.

Kreamy Vegan

Jjajangmyeon

Must-try sweet and savory Chinese Korean black bean noodles

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Cook Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Chinese Korean, Fushion, Korean

Ingredients Method Notes

Ingredients

  

• 50 g Dried minced soy bits Soaked in water
• 50 g Dried soy bits balls Soaked in water
• 2 Large onions Cubed
• 1/2 cup Carrots Diced
• 1 cup Zucchini Diced
• 1/2 cup Peas
• 3 cloves Garlic Minced
• 2 cups Water

Sauce

• 250 g Black bean paste, Chunjang
• 3 tbsp Date paste
• 1 tbsp Ground flaxseed
• 2 tbsp Soy sauce Optional, adjust for saltiness
• Salt and pepper To taste

Noodles

• 4 servings Jjajangmyeon noodles Udon or spaghetti noodles could work

Garnish

• 1 Cucumber julienned, optional for garnish

Method

 

1. Soak the soy bits in water and leave them for 30 minutes.
2. Prepare the vegetables by cutting onions into cubes, dicing zucchini and carrots, and finely chopping garlic.
3. Bring water to a boil in a bot and toss in all the diced vegetables and peas. Squeeze water out of the soy bits and toss them in the pot. Cook for 5 minutes.
4. Prepare the sauce by mixing all the sauce ingredients; black bean paste (chunjang), flaxseed, date paste, and optional soy sauce. Stir gently to have everything incorporated well. Pour the sauce into the pot.
5. Taste and season it with salt and pepper.
6. Cook the noodles according to the package instructions. Once cooked, rinse them with cold water and set aside.
7. Place a portion of cooked noodles in a bowl and ladle the jjajang sauce on top of it.
8. Serve it with julienned cucumber on top of the dish.

Notes

Tips

•  I usually buy frozen peas and simply defrost them. I like to add them just before the meal is finished so I can keep the beautiful bright green colors of the peas.
•  Often, this dish is served with danmuji. It also pairs so well with an appetizer tangsuyuk, Korean sweet and sour pork. Try my Kreamy Vegan’s vegan tangsuyuk!