One of my favorite Korean dishes my mother used to make me is Jjajang Myeon. This delicious bowl of Korean wheat noodles is made with a unique and irresistible black bean sauce packed with onions, zucchinis, and other yummy vegetables. You can either place the sauce over noodles or rice for a jjajang bap recipe.
Since my mother was a pescatarian, we ate a lot of traditional Korean dishes with a vegetarian twist. Instead of using meat, we’d double-up on vegetables fresh from my mother’s garden or from our local farmers market. The freshers the vegetables, the better it tastes.
I also remember my grandmother’s cooking in Seoul when we’d go visit her once a years. We would get fresh vegetables from farmers who delivered fruits and veggies in trucks on the streets. I’ve never tasted veggies so good before.
Today, I’m going to share with you my favorite vegan jjajang bap recipe. This sauce is so good and can even be poured over noodles. So, let’s get cooking!
- 1 TBSP Vegetable Oil
- 1/2 onion diced
- 1 medium zucchini diced
- 1/4 cabbage sliced
- 5 TBSP Black bean paste
- 1 TBSP rice vinegar
- 2 TBSP brown sugar
- 1 cup water
- 1/4 cup water
- 2 TGBSP cornstarch
- 1 cup cooked rice
Start by adding oil to a wok on medium/high heat.
Add diced onions and cook down for about 2 minutes until they turn translucent.
Then, add your diced zucchini and sliced cabbage and cook down for about 2 minutes mixing continuously.
Now, make a little donut hole in the middle of your vegetables and place your black bean paste right in the center of the hole. Start stir-frying the black bean paste until it cooks down a bit then integrate the vegetables until it’s mixed all the way through.
Add 1 cup of water then cover and simmer for about 10 minutes.
Remove the lid and mix 1/4 cup of water and 2 TBSP of cornstarch in a separate bowl. Add it slowly to the sauce and mix continuously. Turn the heat off and serve over rice or noodles.