Vegan Jajangmyeon

🧂 Ingredients

• 1 Cup Shiitake Mushrooms

  diced
• 1 Cup Korean Radish

  diced
• 1 Cup Purple Potato

  diced
• 1.5 Cup Onions

  diced
• 1 Cup Zucchini

  diced
• 2 tbsp. Garlic

  minced
• 1 tbsp. Ginger

  grated
• 1 tbsp. Corn Starch Slurry
• ¼ Black Bean Paste
• salt

  to taste
• black pepper

  to taste
• 1 tsp. Brown Sugar
• 2 Jjajang Noodles
• 1 Cups Water
• Cucumbers

  julienned
• Sesame Seeds
• Sesame Oil

  roasted
• Chili Oil or Chili Crisp

Instructions

• 1 Prepare the Vegetables: In a large pan, sauté Shiitake Mushrooms until lightly
  golden. Add the Korean Radish and Purple Potatoes along with a little salt and
  cook for 2-3 minutes.
• 2 Add the Vegetables: Add the Garlic, Ginger, and Onions and cook until onions are
  softened. Then add the Zucchini and cook until slightly charred.
• 3 Prepare the Sauce: In the same pan, add the black bean paste and sugar. Stir for
  1-2 minutes.
• 4 Add Water or Broth: Pour in the water or vegetable broth and let it simmer for
  10 minutes.
• 5 Thicken: To thicken, mix cornstarch with water, and add to the sauce. Stir until
  it reaches desired consistency.
• 6 Cook Noodles: Prepare noodles [https://amzn.to/4hLcTKy]according to package
  instructions. Drain well
• 7 Combine: Pour the black bean sauce over the noodles, mix well, and serve with
  julienned cucumbers, sesame seeds, and chili oil

Nutrition Info