Vegan Jajangmyeon (Korean Black Bean Noodles)

These vegan Korean black bean noodles (jajangmyeon) are about to be your new favorite noodle dish!

Vegan Jajangmyeon is a savory noodle dish balanced perfectly with the right amount of sweetness.

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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.

Vegan Jajangmyeon – 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.

(1) Yellow onion
(2) Zucchini
(3) Cabbage
(4) Neutral Oil
(5) Korean black bean paste
(6) Fresh ginger + garlic
(7) Veggie bouillon paste
(8) Sugar
(9) Vegetarian oyster sauce – my favorite brand is Wan Ja Shan
(10) Cornstarch slurry

Vegan jajangmyeon korean black bean noodles

Vegan Jajangmyeon – Instructions:

First, start by heating your oil over medium heat in a skillet. Then, add in your onions, zucchini, and cabbage and stir fry for a couple of minutes.
Now, 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.
Next, add your water, veggie bouillon paste, vegetarian oyster sauce, cornstarch slurry, salt, and sugar.
Now, cook the mixture for another 5 minutes until it thickens on a low medium heat.
Then, Cook your noodles according to package instructions. (I used yakisoba for this recipe).
Finally, pour your black bean sauce mixture over your noodles, and serve your Vegan jajangmyeon with fresh cucumbers and daikon radish for garnish.

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What brand of Korean black bean paste do you use to make your Vegan jajangmyeon?

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!

Why do my Vegan jajangmyeon noodles taste bitter?

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.

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