Vegan Jajangmyeon for Two (Korean Black Bean Noodles)

🧂 Ingredients

• 8oz fresh noodles

  see Note 1
• 1½ tbsp oil
• 1 small yellow onion, roughly chopped
• 8 oz fried tofu or firm tofu, sliced into 1/2-inch cubes

  see Note 2
• ½ cup zucchini, sliced into 1/2-inch cubes
• ½ cup daikon radish, sliced into 1/2-inch cubes

  see Note 3
• 6 dried shiitake mushrooms, soaked and sliced into strips

  see Note 4
• 5 tbsp chunjang paste

  I'm using Obok brand [https://amzn.to/48sxQp0]
• 1 tsp sugar
• ¼ tsp ground black pepper
• 1 cup water

  see Note 4
• ½ tbsp cornstarch

  *can sub with potato starch or tapioca starch
• 1 tsp sesame oil

  4g
• salt

  to taste

Instructions

• 1 Add 1 tbsp oil to a wok or sauté pan on medium heat (reserve the remaining 1/2
  tbsp of oil for Step 3).
• 2 Sauté the diced onions, tofu, zucchini, radish, and shiitake mushrooms on medium
  heat until soft and aromatic, around 10 minutes. Meanwhile, mix together 1 tsp
  sugar, 1/4 tsp black pepper, 1 cup cold water, and 1/2 tbsp cornstarch in a
  small cup and set aside.
• 3 Use a spatula to create a small space in the center of the pan. Add the reserved
  1/2 tbsp of oil followed immediately by 5 tbsp of chunjang paste. Gently fry the
  chunjang paste in the oil for about a minute, then mix it into everything else
  in the pan.
• 4 Pour over the cornstarch-water mixture. Continue to cook until sauce has
  thickened to your liking—shouldn’t take more than a couple of minutes. You want
  it saucy enough to be able to luxuriously coat all the noodles. Drizzle with
  sesame oil and set aside.
• 5 Bring a pot of water to a boil then add 8oz (230g) of fresh noodles or 6oz
  (170g) of dried noodles. Cook for the recommended time on the package, then
  portion into plates. Top with the jjajang sauce.
• 6 Cook 3/4 cup (150g) of dried rice using your preferred method (I like Stovetop
  Rice [https://earthtoveg.com/stovetop-rice-4-steps/]). Mix with jjajang sauce.

Nutrition Info