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Vegan Jjajangmyeon Recipe
Ingredients
  • subheading: For the Shiitake Mushroom Broth:
  • 1 cup hot water
  • 5 dried shiitake mushrooms
  • subheading: For the Veggies:
  • 1½ Tbsp chopped garlic (approximately 4 to 5 cloves)
  • 1 Tbsp hopped fresh ginger
  • ¼ cup chopped green onions (approximately 2 to 4 green onions)
  • 1 large onion, cut into large chunks (approximately 10 oz)
  • ¼ of green cabbage, cut into large chunks (approximately 8 oz)
  • 1 large zucchini, cut into cubes (approximately 12 oz)
  • 4 to 5 baby portobello mushrooms (approximately 4 oz)
  • subheading: For Stir Fry:
  • 2 Tbsp cooking oil
  • ⅓ cup black bean paste, Chunjang (you can substitute to white or red miso if you prefer.)
  • 1 Tbsp unrefined raw sugar
  • 2 Tbsp vegetarian oyster sauce
  • 1 Tbsp cornstarch
  • Black or white pepper to taste
  • subheading: To Serve:
  • Dried udon noodles (3 oz per serving)
  • Julienned cucumbers
Steps
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