Vegan Jjajangmyeon

Vegan Jjajangmyeon is a delectable Korean noodle dish known for its rich and savory black bean sauce. This vegan version offers all the bold flavors of the traditional dish without the use of animal products. It features thick, chewy noodles smothered in a luscious black bean sauce filled with vegetables. Whether you’re a longtime fan of Jjajangmyeon or new to Korean cuisine, you’ll love this plant-based twist on a classic. Let’s dive into the recipe:

Recipe: Vegan Jjajangmyeon

Ingredients:
For the Sauce:
1/4 cup black bean paste (chunjang)
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium zucchini, diced
1 medium carrot, diced
1 small potato, diced
1 cup vegetable broth
2 cloves garlic, minced
1 tablespoon sugar (or sweetener of choice)
Salt and black pepper to taste
For the Noodles:
8 oz (about 230g) Korean or Chinese-style thick wheat noodles (jajangmyeon noodles)
Instructions:
1. Prepare the Sauce:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the finely chopped onion and sauté until it becomes translucent, about 2-3 minutes.
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Add the black bean paste (chunjang) to the skillet and stir-fry for 2-3 minutes until it darkens and becomes aromatic.
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