Savory, saucy, and totally satisfying — this vegan jajangmyeon is comfort food at its finest. A Korean-Chinese classic, jajangmyeon is known for its rich black bean sauce tossed with chewy noodles, crisp veggies, and (traditionally) pork. But in this meatless version, we’re keeping all the flavor and texture while skipping the animal products. Think deep umami, caramelized aromatics, and hearty bites — all in a glossy, jet-black sauce that clings to every noodle.
How Are We Making Jajangmyeon Vegan?
Typically, Jajangmyeon is made with pork belly and meat broth. However, the rest of the ingredients are already totally vegan. So, all we have to do it omit the pork belly and substitute meat broth for veggie bouillon paste and water.
Cook Your Black Bean Paste!
No one wants a bitter tasting vegan Jajangmyeon, so make sure to cook the Korean black bean paste well in oil. So, to avoid this, create a well in the middle of your stir fry pan and allow the heat to remove the bitterness from the paste for about 2 minutes.
Ingredient Breakdown
Basically, Korean black bean noodles are made with a very simple sauce. Most of the flavor comes from the black bean paste itself.
- Yellow onion
- Zucchini
- Cabbage
- Neutral Oil
- Korean black bean paste
- Fresh ginger + garlic
- Veggie bouillon paste
- Sugar
- Vegetarian oyster sauce – my favorite brand is Wan Ja Shan
- Cornstarch slurry
Any brand from your local Asian grocery store should work for this recipe, but in particular, I use the one from Lee Kum Kee since it’s generally been easier to find!
You have to make sure to cook the black bean paste in the oil for long enough to remove the bitterness. If it’s still bitter, it means you need to stir fry the sauce for longer.
Vegan Jajangmyeon (Korean Black Bean Noodles)
Ingredients
Black Bean Sauce
- 1/2 yellow onion
- one small zucchini
- 1/4 cabbage
- 5 tbsp oil
- 5 tbsp black bean sauce
- 2 teaspoons ginger
- 2 teaspoons garlic
- 1 c water
- 2 teaspoons veggie bouillon
- 1 tablespoon sugar
- 1 tablespoon vegetarian oyster sauce
- 1 tbsp cornstarch
- 3 tablespoons water
Other Ingredients
- yakisoba
- daikon radish
- cucumber
Instructions
- First, start by heating your oil over medium heat in a skillet. Add in your onions, zucchini, and cabbage and stir fry for a couple of minutes.
- Next, create a well in the center of your skillet and add the black bean paste. Gently, stir fry the black bean paste for about 2 minutes. Then, add your garlic and ginger and stir fry everything together.
- Now, add your water, veggie bouillon paste, vegetarian oyster sauce, cornstarch slurry, salt, and sugar.
- Cook the mixture for another 5 minutes until it thickens on a low medium heat.
- Cook your noodles according to package instructions. (I used yakisoba for this recipe).
- Pour your black bean sauce mixture over your noodles, and serve with fresh cucumbers and daikon radish for garnish.
This was so great for me with an indian palette! Ever since parasite came out I’ve been looking for a vegan version of this recipe and this one was perfection! So easy to make and delicious
i’m obsessed with jajangmyeon and have been trying to figure out how to make it myself and this recipe was perfect!!!!
These are the best VEGAN noodles that I’ve had! Such a delicious blend of flavors and great for my vegan friends! Can’t wait to make it again!
I made this and it was amazing!!
Made this and it was absolutely delicious!! Preferred this over the meat based recipes.
Absolutely LOVED this recipe. Seriously satisfied my cravings for jajangmyeon. I don’t eat meat so I’ve never been able to try it in a restaurant so making this and eating it was extra special for me. I’m so happy you came up with this!!
These are delicious and easy to make!! 12/10 would recommend if your craving some yummy noodles
Incredibly delicious!