115. Vegan Jjajangmyeon

Name: 115. Vegan Jjajangmyeon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian, Korean
Ingredients: 3 tbsp vegetable oil; 4 tbsp chunjang (korean black bean paste); 2 tbsp soy sauce; 2 tsp dark soy sauce; 3 tbsp sugar; 1/2 tsp MSG; 100ml water; 2 tbsp vegetarian oyster sauce; 1 tbsp cornstarch, in room temp water slurry; 200g fried tofu, cut into thin strips; 2 tsp minced ginger; 4 cloves garlic, chopped; 1 onion, coarse diced; 10 spring onions, chopped; 12 mushrooms; 1/2 wombok, sliced; 500g dried Jjajangmyeon noodles, or other wheat noodles such as ramen or thinner udon noodles; 1 Lebanese cucumber, sliced into thin batons

4 steps

Prep:25minCook:15min

Please note I couldn’t quite find Jjajangmyeon noodles, these are much too thin. Use any ramen or udon noodles (wheat based noodle) that has a nice chewy firmness.

Updated at: Wed, 04 Oct 2023 10:46:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories931.4 kcal (47%)

Total Fat40.7 g (58%)

Carbs121 g (47%)

Sugars26.6 g (30%)

Protein25.4 g (51%)

Sodium2656.7 mg (133%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspvegetable oil

4 Tbspchunjang

korean black bean paste

2 Tbspsoy sauce

2 tspdark soy sauce

3 Tbspsugar

½ tspmsg

100mlwater

2 Tbspvegetarian oyster sauce

1 Tbspcornstarch

in room temp water slurry

200gtofu

fried, cut into thin strips

2 tspminced ginger

0.5wombok

500gJjajangmyeon noodles

dried, or other wheat noodles such as ramen or thinner udon noodles

1Lebanese cucumber

sliced into thin batons

Instructions

Step 1

In a small non-stick frying pan, fry off the Korean black bean paste in the vegetable oil over medium heat for around 3-4 minutes, until it clumps together and the sharpness of the saltiness mellows. Transfer to a heatproof jug and allow to cool.

Step 2

Once cool, you’ll see the oil stays on top and stays seperate from the fried bean paste. Pour the oil out into a wok for the stir fry later. Add the remaining ingredients for the sauce and stir together. Keep the cornstarch seperate.

Step 3

Heat the oil in the wok, and stir fry the tofu a bit more until golden and starting to get crisp edges. Add the garlic and ginger, fry for a few seconds, before adding the onion and spring onion. Then fry off the mushrooms for a few minutes, then finally add the wombok and sauce. The salt from the sauce will soften the wombok over the next few minutes, so add the cornstarch slurry - let it cook for a minute to thicken.

Step 4

Cook the noodles based on packet instructions, and portion noodles in bowls. If you need to keep them from sticking, use a little sesame oil. Top with the saucy stir fry from the wok, and some sliced cucumber to garnish.