VEGAN JAJANGMYEONㅣKorean-Chinese Black Bean Noodlesㅣ비건 짜장면 

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Every Korean kid growing up went to the Chinese Korean restaurant. You always had to order jjajangmyeon (black bean noodles) or jjampong (spicy noodle soup). These are some of Korea’s most beloved dishes even though technically, it’s not Korean cuisine. It is Chinese cuisine that has been adapted to fit the Korean palate. It’s what the Chinese immigrants made in Korea to earn a living in a foreign country. Now jjajangmyeon is one of Korea’s most popular dishes you see in Kdramas and also the most popular delivery food in Korea.
This recipe is a vegan version of this nostalgic and iconic noodle dish. I recipe tested this over and over again, trying to recreate that restaurant flavour and create a perfect bowl of vegan jjajangmyeon. I literally ate jjajangmyeon everyday for lunch and dinner for about 2 weeks perfecting this recipe, and I really think I nailed it. I actually think it tastes better than what you get at the restaurant.
This recipe packs in all the flavours that you want in a bowl of jjajangmyeon without the greasiness (which is sometimes what you get at the restaurant) and guilt (from eating all that msg and animal products that restaurants use). It has a satisfying yet clean flavour, and the flavour balance for this sauce is perfect, not too sweet, not too salty, just the right amount of everything.
I also love that this recipe is loaded with vegetables, making this a much healthier alternative to a dish that is normally not very healthy. I used a variety of most commonly used vegetables for jjajangmyeon. This recipe is onion and garlic free as I do not cook with them for my meditation practice, but if you feel inclined to use them, please go ahead.
As for the noodles, I highly recommend making or buying fresh noodles, and use noodles that are on the thicker side so that it holds onto the sauce better. My favourite is kalguksu (fresh knife cut noodles). You can find them easily at your local Korean grocery store in the refrigerated section. I always prefer fresh noodles over dried noodles because they tend to be more chewy and taste better. But if you can’t get fresh noodles, dried udon or dried jjajangmyeon noodles will do the job. I’m sure the store bought refrigerated or frozen udon noodles would work really well too.
Here are some other asian vegan recipes that you might love:
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