Vegan Jjajangmyeon Korean Noodle Dish
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 mushrooms and let sit for 20 minutes. Squeeze out all 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 veggies and cook until they soften.
Add the broth, sugar and oyster sauce. Mix everything together and bring to a boil. Turn heat to low and let simmer for 15 minutes. Stir occasionally.
Cook noodles according to package instructions. Drain and set aside.
Combine cornstarch slurry in a small bowl and add to the veggie mixture. Stir immediately and season with salt and pepper.
Cover skillet and let mixture simmer for 5 minutes to infuse the flavors.
Serve with noodles.