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Jjajangmyeon recipe by Kreamy Vegan
Kreamy Vegan

Jjajangmyeon

Must-try sweet and savory Chinese Korean black bean noodles
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Cook Time 1 hour
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!