| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 376 | 9.4g | 1.4g | 64g |
| sugars | fibre | protein | salt |
| 7g | 8g | 13g | 1.2g |
Why I Love South Korean Vegetarian Jajangmyeon
When it comes to hearty, comforting meals, I can’t help but draw inspiration from my Midwest roots. This time, I ventured a little further east, straight to South Korea, with a recipe that sings to my love for fresh, vegetarian cuisine: Vegetarian Jajangmyeon. Inspired by the likes of internationally acclaimed chef and Korean cuisine expert, Maangchi, this bowl of deliciousness is more than just a noodle dish. It’s an exploration of unexpected flavors and textures, combining the savory, umami notes of Korean black bean paste with the freshness and subtle crunch of various garden vegetables.
A Comforting, One-Bowl Wonder
Vegetarian Jajangmyeon is in many ways much like the dishes I grew up with in Nebraska: wholesome, unpretentious, and packed with flavor. Just like how a steaming bowl of beef stew has the power to transport me back to my mom’s kitchen after a cold afternoon of tending crops, this Korean noodle dish harbors a sense of nourishing comfort that sets it apart from other vegetarian options. It brings together simple ingredients in a way that is deeply satisfying, yet wholesome, much like the farm-to-table dishes that define my culinary style.
Farm-to-Table Freshness and Versatility
What I appreciate most about the Vegetarian Jajangmyeon is its testament to the versatility of farm-to-table produce. While elevated flavor profiles often come to mind when thinking about Korean cuisine, this humble noodle dish allows for a fresher and lighter approach. With its various diced vegetables, it allows the natural flavors to shine through, much like a vegetable-packed Minestrone or even our beloved corn casserole. Remember, the vegetables used can be adjusted based on what you have on hand, or what’s in season, making it an adaptable recipe to enjoy all year round.
To round up the meal, I suggest pairing this with an equally vibrant Napa Cabbage Kimchi, or a side of crispy pan-fried tofu, for an elevated, meat-free feast. Or, enjoy it just as it is, perhaps with a garnish of pickled radish and a sprinkle of sesame seeds, for a simple and heartwarming weeknight dinner.
What You’ll Need
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1/2 zucchini, diced
- 1/2 carrot, diced
- 1/2 cup shredded cabbage
- 1/3 cup diced peeled potatoes
- 1/3 cup diced sweet peppers
- 1/3 cup diced mushrooms
- 1/3 cup Korean black bean paste (aka chunjang or jjajang)
- 1 1/2 tablespoon sugar
- 2 cups vegetable broth
- 2 tablespoons cornstarch mixed with 1/4 cup water
- 2 tablespoons soy sauce
- 1/2 teaspoon ground black pepper
- 6 servings fresh jajangmyeon/udon noodles
- 1 cucumber, julienned
- 6 pickled radishes, for garnish
Method
Step One
Start by heating up the vegetable oil in a large pan over medium heat. Once the oil is hot, add the minced garlic and chopped onion. Sauté them until the onion becomes translucent.
Step Two
Next, add the diced zucchini, carrot, shredded cabbage, peeled potatoes, sweet peppers, and mushrooms to the pan. Cook everything, while stirring occasionally, until the vegetables are tender.
Step Three
Add the Korean black bean paste and sugar to the pan. Keep stirring regularly to prevent the ingredients from sticking and ensure that the vegetables are well coated.
Step Four
Now, pour the vegetable broth into the pan and reduce the heat to low. Allow the mixture to simmer until the vegetables are thoroughly cooked. This should take about 10-15 minutes.
Step Five
In the meantime, mix the cornstarch with water in a small bowl until it forms a smooth slurry. Stir in the soy sauce and ground black pepper too.
Step Six
Slowly drizzle the cornstarch mixture into the pan, stirring continuously to avoid forming lumps. Simmer the sauce until it thickens. This should take around 5 minutes.
Step Seven
While the sauce is simmering, prepare the jajangmyeon/udon noodles according to the package instructions.
Step Eight
Once the noodles are done, drain them and divide among the serving plates. Pour the thickened sauce over each serving of noodles.
Step Nine
Garnish each dish with julienned cucumber and pickled radishes before serving. Enjoy your homemade Vegetarian Jajangmyeon while hot!
