Vegan Jjajangmyeon (Noodles in Black Bean Sauce)

thefoodietakesflight.com

Amanda

subheading: Mushrooms and Broth (if using dried mushrooms):

5 dried shiitake mushrooms for mushroom broth

2 cups boiling hot water for mushroom broth OR

subheading: Mushrooms and Broth (if using fresh mushrooms):

6 fresh shiitake mushrooms (add to the 80g mushrooms below), see notes

2 cups vegetable broth

subheading: Noodles:

6 servings dry wheat noodles , dried jjajang noodles, or dried udon noodles (each dry serving is around 65g) see notes

subheading: Cornstarch Slurry:

2 tbsp corn starch

¼ cup room temperature water

subheading: Bean Sauce:

3 tbsp neutral oil

5 cloves garlic minced

1 large onion diced

1 tsp minced ginger

4 green onions thinly sliced makes around ½ cup sliced

½ cup black bean paste or chunjang around 190g

200 g zucchini diced (from 1 large)

250 g potato peeled and diced (from 2 small)

80 g fresh shiitake mushrooms diced (around 7 pieces), see notes

250 g cabbage chopped into small squares (from ½ small head)

3 tbsp cane sugar

2 ½ tbsp vegetarian mushroom oyster sauce or soy sauce, to taste

Ground pepper to taste

More vegetable broth or water, if needed

1 tbsp toasted sesame oil optional

subheading: To Finish:

Julienned cucumber

Yellow pickled daikon radish danmuji

Directions at thefoodietakesflight.com

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