Vegan Jjajangmyeon
Ingredients
- 1 cup hot water
- 5 dried mushrooms
- 5 cloves garlic, chopped
- 1 tablespoon fresh ginger
- 1/4 green onions, chopped
- 1 large onion, diced
- 3 cups cabbage, chopped
- 1 zucchini, chopped
- 4 button mushrooms
- 2 tablespoons oil of choice
- 1/3 cup black bean paste
- 1 tablespoon coconut sugar
- 2 tablespoons veggie oyster sauce
- 1 tablespoon cornstarch + 1 tablespoon water
- Salt and pepper
- Udon noodles
- Cucumber, julienned
Preparation
In a small bowl, combine the hot water and dried mushrooms. Let sit for 20 minutes. Squeeze out the water from the mushrooms and chop them.
Heat a skillet over high heat and add oil, garlic, ginger, and green onions. Fry for 1 minute until fragrant.
Add the black bean paste and fry for another minute.
Add the chopped veggies and cook until they soften.
Mix in the mushroom broth, coconut sugar, and veggie oyster sauce. Bring everything to a boil, then reduce the heat to low and let it simmer for 15 minutes. Stir occasionally.
Cook the udon noodles according to the package instructions. Drain and set aside.
Combine the cornstarch and water to make a slurry. Add it to the veggie mixture and stir immediately. Season with salt and pepper.
Cover the skillet and let the mixture simmer for 5 minutes to infuse the flavors.
Serve the prepared mixture over the cooked udon noodles and garnish with julienned cucumber.