Vegan Jajangmyeon

🛒 Ingredients

• Jajangmyeon noodles (dry) 100 g · 350 kcal
• Korean black bean paste (Chunjang) 50 g · 100 kcal
• Firm tofu, diced 100 g · 80 kcal
• Potato, diced 50 g · 39 kcal
• Zucchini, diced 50 g · 8 kcal
• Cabbage, chopped 50 g · 12 kcal
• Onion, diced 70 g · 28 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, minced 3 g · 2 kcal
• Sesame oil 5 g · 45 kcal
• Vegetable oil 10 g · 90 kcal
• Vegetable broth 112 g · 6 kcal
• Cornstarch 5 g · 17 kcal
• Soy sauce 10 g · 7 kcal
• Cucumber, julienned (for garnish) 10 g · 1 kcal
• Pickled radish (Danmuji), for garnish 10 g · 5 kcal

👨‍🍳 Instructions

1. Prepare vegetables: Dice tofu, potato, zucchini, onion, and cabbage into small, uniform cubes. Mince garlic and ginger.
2. Cook noodles according to package instructions until al dente. Drain and rinse briefly with cold water to prevent sticking, then set aside.
3. Heat vegetable oil in a large wok or pot over medium-high heat. Add the diced potato and cook for 3-4 minutes until slightly softened.
4. Add the diced tofu and onion to the pot, stirring occasionally, and cook for another 5-7 minutes until the onion is translucent and tofu is lightly browned.
5. Stir in the chunjang (black bean paste), ensuring it coats all the vegetables and tofu. Cook, stirring constantly, for 2-3 minutes to toast the paste and deepen its flavor.
6. Add minced garlic, ginger, zucchini, and cabbage. Sauté for 3-5 minutes until vegetables begin to soften.
7. Pour in vegetable broth and soy sauce, then add the sugar. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing flavors to meld and vegetables to fully cook.
8. In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the simmering sauce gradually until it thickens to your desired consistency.
9. Remove the sauce from heat and stir in sesame oil.
10. To serve, place a portion of cooked noodles in a bowl and generously spoon the vegan jajangmyeon sauce over the top. Garnish with julienned cucumber and pickled radish.