Vegan jjajangmyeon recipe

Vegan jajangmyeon (자장면) is a Korean noodle dish, also spelled with two J’s as in jjajangmyeon. The dramatic black colour comes from a fermented black bean paste called chunjang, which gives these noodles a uniquely sweet and savoury flavour. Made with firm tofu, meaty mushrooms, and plenty of thick jjajang sauce, this vegan recipe is sure to please any Asian food lover!

Vegan Jajangmyeon (Korean Black Bean Noodles) - Very popular Chinese style-Korean noodle dish that's sweet and savory. Delicious and easy recipe!

Easy to make authentic Korean Black Bean Noodles Recipe (Jjajangmyeon) - rich, delicious sauce packed with pork, vegetables and noodles!

This Korean Jjajangmyeon noodle dish features an umami rich, sweet and savory black bean sauce served over chewy wheat noodles.

This dish features a velvety sauce with hugely comforting umami, loaded with veggies, tofu, and mushrooms, piled on top of fresh, chewy noodles.

Vegan Gan Jjajangmyeon Fresh wheat noodles or dried wheat/udon noodles1/4 cup cooking oil5 cloves of garlic, chopped (approximately 1 1/2 tbsp)

The vegan version of a Korean noodle dish that holds a special place in my heart. It is none other than Jajangmyeon, or black bean noodles.

Vegan Gan Jjajangmyeon Fresh wheat noodles or dried wheat/udon noodles1/4 cup cooking oil5 cloves of garlic, chopped (approximately 1 1/2 tbsp)

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