Korean Black Bean Noodles, also known as Jajangmyeon, are a popular and tasty dish that’s both satisfying and easy to make. This vegan version of the dish features shiitake mushrooms, adding a rich, earthy flavor to the noodles and black bean sauce. Whether you’re new to Korean food or a long-time fan, this simple recipe will guide you through making a delicious and hearty meal right at home.
The History and Evolution of Jajangmyeon
Jajangmyeon, a key dish in Korean-Chinese cuisine, has an interesting history that mixes different cultures. It was brought to Korea by Chinese immigrants in the late 1800s. Originally called “Zha Jiang Mian” in China, the dish changed once it reached Korea.
The Korean version of Jajangmyeon evolved over time, with a special black bean sauce that’s different from the Chinese version. This sauce became thicker and savory, pairing perfectly with chewy noodles.
At first, Jajangmyeon was a special dish for celebrations in Korea, but it soon became a popular comfort food enjoyed by everyone. It is now a favorite for family meals, birthdays, and takeout.
Today, Jajangmyeon is a beloved part of Korean food, known for its great taste and nostalgic value, blending both Chinese tradition and Korean creativity.
Jajangmyeon Memories
When I was young in Korea, Korean Black Bean Noodles, or Jajangmyeon, was one of my favorite dishes. Takeout nights were always a special treat, and there was something extra exciting about the delivery. I can still remember the smell of the noodles coming from the takeout container, a familiar sign of our favorite neighborhood restaurant.
Whenever the meal arrived, someone would shout, “Jajangmyeon is here!” and we’d rush outside to meet the delivery person on their motorbike, bringing our eagerly awaited meal.
These moments were about more than just eating. It was the fun and excitement of the tradition, making the delivery of Jajangmyeon feel like a special event every time.
Finding the Best Noodles
The memories of enjoying Korean Black Bean Noodles (Jajangmyeon), especially with handmade noodles, are still so vivid for me. Back in the day, hand-pulled noodles were the go-to choice, giving the dish that perfect chewy texture. However, it’s becoming harder to find places that make them by hand these days. Whenever I’m in Korea, I make sure to search for those special spots that still do.
At home, I’ve tried a few different methods. I started by using soft Korean noodles made for Korean Black Bean Noodles, which are easy to find in Korean markets. Recently, I’ve been experimenting with linguine pasta. While it’s not exactly the same as the hand-pulled noodles, it’s a close substitute. I encourage you to try out different noodles and see what works best for you—finding the right one is part of the fun!
Vegan Korean Black Bean Noodles Recipe
Yields 4 servings
Ingredients:
- 3-4 dried or fresh shiitake mushrooms, sliced (soak dried mushrooms for 3-4 hours or overnight)
- 3 cups chopped green cabbage
- 1 zucchini, julienned
- 1 medium carrot, julienned
- 1/2 medium onion, julienned
- 1 cucumber, julienned for garnish
- 1/4 tsp Korean red pepper flakes for garnish
- 4-5 tablespoons roasted black bean paste
- 1 tablespoon maple syrup or date sugar
- 1 cup water (or water from soaking shiitake mushrooms)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 packet (16 oz) linguine noodles or Korean soft noodles (for vegan option)
- Extra water as needed
Instructions:
Cook the Noodles: Follow the package instructions to cook the noodles until they are al dente. Once done, drain the noodles and set them aside.
Prepare the Mushrooms: In a large skillet or wok, heat 1 tablespoon of oil, water, or vegetable broth over medium-high heat. Add the shiitake mushrooms and stir-fry for 2-3 minutes until softened. If using dried mushrooms, be sure to soak them beforehand until they are soft.
Cook the Vegetables and Shrimp: Add the chopped green cabbage, julienned zucchini, carrot, onion, and shrimp (if using) to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender and the shrimp turns pink.
Add the Black Bean Paste: Stir in 2 tablespoons of black bean paste, ensuring it is evenly mixed with the vegetables and shrimp.
Adjust the Sauce Consistency: Gradually add the remaining black bean paste, along with small amounts of water, stirring to achieve the desired sauce consistency. Let it simmer for 1-2 minutes to combine the flavors.
Sweeten the Sauce: Add maple syrup or date sugar, along with 1 cup of water (or the water from soaking the mushrooms). Stir well to blend the flavors.
Thicken the Sauce:
Add the cornstarch-water mixture and stir continuously until the sauce thickens, which should take a few minutes.Serve the Noodles:
Divide the cooked noodles into four serving bowls. Top each bowl with julienned cucumber and a sprinkle of Korean red pepper flakes.
Tips for Korean Black Bean Noodles
To keep the sauce fresh, refrigerate it for 3-4 days. For the best texture, store the noodles and sauce separately until you’re ready to serve, so the noodles don’t become too soft. You can also enjoy this dish with steamed rice instead of noodles if you prefer.
Personally, I like the sauce a bit thicker, so I don’t add any water, but my daughters prefer it with more liquid. If you want a thicker sauce, use less water or none at all. I hope you enjoy these vegan Korean Black Bean Noodles as much as I do! And don’t forget to check out my easy Kalguksu and Jjampong recipes for more delicious Korean noodle dishes.
