Thursday, June 17, 2021

Jajangmyeon Vegan Version

Jajangmyeon or jajangmyeon is a popular noodle dish from Korean - Chinese cuisine. It is made with a black bean sauce. Traditional recipes use pork and pork fat. This is a vegan version of the same. I have used only veggies and skipped the pork. Mushrooms are great to add in this.

The key ingredient is black bean paste, called jajang . This is the Korean version. The Chinese black bean paste can be substituted if the other is not available. This paste is used to make sauce that flavors the noodles.

I have made a vegan version and skipped the meat part completely. Tofu strips or mushrooms sauted in oil and flavored with soy sauce can be used too. I followed the recipe from Korean Bapsang and made my own vegan version. The black bean should first be stir fried with oil and sugar for two minutes to balance the flavors. I used potatoes for the meaty part. Since they take time to cook, sautéed them first till they are 70% cooked and added the onion and carrots, with cabbage added later as it cooks quicker. The black bean paste is then added and water added to make a sauce. Add this to cooked noodles. Noodles for jajangmyeon are available, but udon noodles can be used. If you don’t have that spaghetti can also be used. Cook the noodles, add to serving bowl, add the veggie black bean mix and enjoy your bowl. My kids loved but loved with generous sprinkles of gochugaru. Add a little water ot broth if you prefer a saucy noodle.

This is for my A-Z Noodles from Around the World that I am exploring and enjoying. Here is a link of the noodles I have shared for this theme.

I am linking this to Blogging Marathon, Wonderful Wednesday, Thursday Favorite Things, and Full Plate Thursday.

Serves 4 to 6

For the black bean sauce

Black bean paste - 5 tbsp
Sugar - 1 tbsp
Oil - 2 tbsp
Water/broth - 1 cup
Cornstarch- 1 tbsp mixed in 1/4 cup water or broth

For the noodles

Udon noodles - 400 g

For the veggies

Onion - 2 cups, cubed
Cabbage - 2 cups, diced
Potatoes - 1 cup, diced
Carrots - 3/4 cup, julienned 
Oil - 3 tbsp


Add 2  tbsp oil, black bean paste, and sugar in a pan. Heat and stir fry for 2 minutes. Set aside.

Cook the noodles according to package directions and set aside.

Heat the oil in a pan, add the potatoes snd sauté for 5-6 minutes until they are 70% cooked.

Add the onions and carrots and continue sautéing for 5-6 minutes.

Add the cabbage and sauté for 2-3 minutes.

Add the prepared black bean, water, and cornstarch slurry. 

Simmer for two minutes and switch off the flame.

Add noodles to the bowl, add the veggie black bean mixture on the side of top and serve jajangmyeon. 


  1. This looks like a nice recipe to try! Yet to try black bean paste, but along with veggies and beans, it’s a wholesome meal!

  2. Very interesting bean sauce. I am sure the noodles must have tasted awesome, they look so so inviting.

  3. I always substitute meats with mushrooms. It tastes close to meats in my opinion. Noodles looks wonderful.

  4. The black bean sauce sounds interesting and you have managed to keep it wholesome in spite of turning into a vegan dish.

  5. Noodles looks delicious. Black bean sauce sounds interesting.

  6. Noodles with black bean sauce looks so interesting and delicious. Love this vegan version without meat.