Jajangmyeon (Vegetarian Korean Black Bean Noodles) recipe

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Ingredients

½ tablespoon canola oil
1 clove garlic, minced, or more to taste
½ cup cubed carrots
½ cup peeled and cubed potatoes
salt and ground black pepper to taste
½ cup peeled and cubed zucchini
½ cup chopped onion
1 tablespoon cornstarch
1 tablespoon water
1 cup water
4 tablespoons black bean paste (chunjang)
1 tablespoon white sugar, or to taste
½ (7 ounce) package jaa jang myun noodles

Nutrition Info

315.2 calories
carbohydrate: 55.6 g
cholesterol: : -
fat: 5.9 g
fiber: 2.9 g
protein: 9.5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 401.5 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion, stir.

  2. Combine cornstarch and water together in a bowl until fully mixed.

  3. Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring, cook until sauce thickens, 3 to 5 minutes.

  4. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.

  5. Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

Recipe Yield

2 servings

Recipe Note

Jajangmyeon (jjajangmyeon) is a quick and easy Korean black bean noodle dish that is delicious.

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