Vegan Jjajangmyeon Recipe | Korean Noodles with Black Bean sauce (Jjajangmyeon: 짜장면)

Craving bold and savory flavors? This Vegan Jjajangmyeon is a delicious twist on a Korean classic! Made with shiitake mushrooms, Korean radish, zucchini, and a rich black bean sauce, this noodle dish is packed with umami goodness—all while being completely vegetarian and vegan. It’s hearty, satisfying, and perfect for a comforting meal at home. Whether you’re new to Korean cuisine or a longtime fan, this plant-based version of Jjajangmyeon will have you coming back for more. Don’t forget to subscribe for more vegan recipes packed with flavor!

Jjajangmyeon Paste:
Jjajang Noodles:

Full Recipe 👉

Ingredients:
1 Cup Shiitake Mushrooms, diced
1 Cup Korean Radish, diced
1 Cup Purple Potato, diced
1.5 Cup Onions, diced
1 Cup Zucchini, diced
2 tbsp. Garlic, minced
1 tbsp. Ginger, grated
1 tbsp. Corn Starch Slurry
1/4 Black Bean Paste
salt, to taste
black pepper, to taste
1 tsp. Brown Sugar
2 packets Jjajang Noodles
1 Cups Water

Optional Garnish
Cucumbers, julienned
Sesame Seeds
Sesame Oil, roasted
Chili Oil or Chili Crisp

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