Ingredients with Measurements:
- 1 package of dried jajangmyeon noodles
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 cup of chopped mushrooms
- 1/4 cup of black bean paste
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of black pepper
- 2 cups of water
- 1 tablespoon of cornstarch
- 1 tablespoon of water
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Cook the jajangmyeon noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the zucchini, carrot, and mushrooms to the wok and stir-fry for 5-7 minutes until the vegetables are tender.
4. Add the black bean paste, soy sauce, sugar, black pepper, and 2 cups of water to the wok. Stir well to combine.
5. In a small bowl, mix together the cornstarch and 1 tablespoon of water to create a slurry. Add the slurry to the wok and stir well to thicken the sauce.
6. Serve the jajangmyeon noodles in bowls and top with the vegetable and black bean sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 62g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- Substitute the dried jajangmyeon noodles with any other type of noodles you prefer.
- Substitute the zucchini, carrot, and mushrooms with any other vegetables you have on hand.
- Substitute the black bean paste with hoisin sauce or miso paste.
Variations:
- Add tofu or tempeh for extra protein.
- Add chopped green onions or cilantro for garnish.
Tips and tricks:
- Be sure to stir the black bean paste well before adding it to the wok.
- If the sauce is too thick, add a little more water to thin it out.
- You can make the sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Vegetarian Jajangmyeon in bowls with chopsticks and a spoon.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed green salad with sesame dressing
- Stir-fried bok choy
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Be sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Jajangmyeon is a popular Korean-Chinese dish that originated in China's Shandong province. It was introduced to Korea by Chinese immigrants in the late 19th century and has since become a beloved dish in Korean cuisine.
Flavor profiles:
The Vegetarian Jajangmyeon has a savory and slightly sweet flavor from the black bean paste and sugar. The vegetables add a fresh and crunchy texture to the dish.
Serving suggestions:
Serve the Vegetarian Jajangmyeon as a main dish for lunch or dinner.
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Region: Korean