Vegan Jjajangmyeon

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Black bean paste
Dried Udon Noodles
Dried Shiitake Mushrooms
Lodge 14 inch Forged Iron Wok

Canon EOS Insurgent T5i with 18-135mm STM Lens

Canon EOS 70D with 55-250mm STM Lens

Vegan Jjajangmyeon
Serves four to six


For the Shiitake Mushroom Broth
1 cup scorching water
5 dried shiitake mushrooms

For the Veggies
1 half of Tbsp chopped garlic (roughly four to five cloves)
1 Tbsp hopped recent ginger
1/four cup chopped inexperienced onions (roughly 2 to four inexperienced onions)
1 giant onion, lower into giant chunks (roughly 10 oz)
1/four of inexperienced cabbage, lower into giant chunks (roughly eight oz)
1 giant zucchini, lower into cubes (roughly 12 oz)
four to five child portobello mushrooms (roughly four oz)

For Stir Fry
2 Tbsp cooking oil
1/three cup black bean paste, Chunjang (you may substitute to white or crimson miso when you want.)
1 Tbsp unrefined uncooked sugar
2 Tbsp vegetarian oyster sauce
1 Tbsp cornstarch
Black or white pepper to style

To Serve
Dried udon noodles (three ozper serving)
Julienned cucumbers


30 thoughts on “Vegan Jjajangmyeon”

  1. I am so happy this popped up in my recommended videos! I've always wanted to try jjajangmyeon, but couldn't because of the meat. This looks so easy to make. Thank you for sharing!

  2. Wow I was literally just looking for a plant based recipe for jjajangmyeon yesterday and I can't believe I found it! I can't wait to try this recipe out

  3. Hey, as oyster sauce is not the most …vegan thing out there, I would just like to offer an alternative – Mushroom based soy sauce or maybe hoisin sauce 🙂 ..

    Loved the video, will definitely be using the recipe 🙂

  4. Ok so I made this recipe and it turned out great- my Korean man and two boys ate it up!
    I have 2 questions for you though;
    1- how do you mellow the saltiness from the black bean paste? Your non-vegan recipe says to add rice wine, do you think that helps?
    2- I bought the vegetarian oyster sauce (kikkoman brand) and it is the worst thing Ive ever tasted! Do you find that there is a big difference with the brands for this product?
    Love your recipes! Thank you!

  5. being an Indian, where a large population is that of the vegetarians(including me).. frankly i wasnt a fan of korean dishes.. as it seems that most, if not all korean n chinese dishes are non vegetarian…….. but after watching so many kdramas, jajangmyeon was the only korean dish that seemed to hv a slight possibility of being vegetarian(sadly i was proven wrong).. n i had really been craving it ………so i got excited after reading the title of your video.. but unfortunately most of the ingredients are unfamiliar to me.. so it doesnt seem like i ll be getting my craving fulfilled anytime soon ☹

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