Healthy Vegan Jjajangmyun

Oh baby. Anyone else get hooked on this stuff thanks to Korean Drama? Oh ok, that was just me and my friends in SF you say? Noted.  I love me some Chinese/Korean hybrid food, like seriously.  But gotta make my own healthy/vegan version, challenge accepted!  Without using pre-made black bean sauce, I must say this lacks the concentrated blackness and intense flavor, but I also know that it lacks much of the oil, animal fat,  and sodium in the original as well!  Whether or not it tastes enough like it to be under this name, hard to say. But it was inspired by Jjanjangmyun and it still tastes delicious! So, you decide 🙂  P.S., this tastes even spicier and richer the next day, so do not fear leftovers 😀


You need a bunch of veggies, a can of black beans, and a box of soba or other gluten free noodles (or any kind of your choice)!  See instructions below for all the veggies required….


Blend:

1 can black beans

1 tomato 

Raw ginger, pinch, minced

1/4 tsp miso

Pinch orge rind

Liquid aminos 1tbs

Tsp crushed red pepper

1 small clove garlic

3/4  cup water 

Sautéed: 1/2 onion, 3cloves garlic, 1/4 jalapeño, handful kale


Place sauce into saucepan and begin simmering.


Meanwhile, sauté in sesame oil:

Cabbage, about 1/3 large head, cut into strips

1/2 parsnip chopped

Red onion, 1 sliced

2 zucchinis, chopped

1tbs crushed red pepper

carrot 1 large, peeled and chopped

Mushrooms, about 2 cups chopped


Saute veggies then add to sauce and keep simmering for about 20-30min. I like the richness of flavor when cooked longer.


Then cook your noodles (I recommend soba for gluten free) and serve sauce replete with veggies over noodles!

Garnish with sliced cucumber and cilantro.

Serve with korean hot sauce paste (garlic chili) to taste (i didn’t have any so i used sriracha– not the same, but gives the heat!)

Enjoy with a side of Korean Drama 😉

   

                           


2 thoughts on “Healthy Vegan Jjajangmyun”

  1. Hi, jjajangmyun is actually made with fermented black soybean paste, not pureed black turtle beans. Basically, whenever an Asian dish involves “black beans” they mean a totally different thing than North American “black beans.”

    Like

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