In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.

When Sunday rolled around and I realized I had just a few veggies hanging around the kitchen, I had to think on my feet. Grocery stores are not open on Sunday and I was too cozy and it was too warm in my cave (read: flat) for me to want to venture into the cold anyway. Luckily, I had the basic ingredients to whip up some Jajangmyeon, one of my favorite Korean dishes, so that’s exactly what I did. There are many other recipes that you can find online, but this is my personal taste on the dish. Enjoy!

Vegan Jajangmyeon

Either Korean jajang noodles or Chinese noodles

Chinese black bean sauce
1 onion
1 garlic clove
1 carrot (although I didn’t have any this time)
1potato (although I didn’t have any this time)
1 zucchini (although I didn’t have any this time)
soy sauce
sesame oil
brown rice vinegar
potato starch

Toppings: (optional)
Roasted onions
spring onions
Cucumber (although I didn’t have any thing time)

001: Cook the noodles according the package, drain and set aside
002: Heat a pan with oil. Mince the garlic and add it to the pan. When it’s good and fried, go ahead and add chopped up onion and sauté.
003: Add the remaining chopped up veggies and sauté.
004: Then the veggies are good and done, add 2/3 tablespoons of the black bean paste with a bit more oil and fry the sauce next to the veggies in the same pan. When it’s a bit more fried, combine all.
005: Add a teaspoon of sugar, dash of salt, a few splashes of soy sauce as well as some splashes of rice vinegar and sesame oil and fry everything together.
006: When everything starts to get a bit dry, add water enough to create a thicker sauce. Add a bit of potato starch to help the sauce thicken. One the sauce is good and cooked, pour over the noodles.
006: Add your topping and enjoy!

Photography: Rae Tashman

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Rae Tashman is both the creative mind behind LFB and a freelance photographer. She lives in Berlin with her two fur babies and loves creating images and living consciously.


  • Hey Rae, did you change your font on the blog or is my browser weird? For some reason, the font displayed here is really hard to read because it’s very very thin – but not sure if you changed anything or it’s my computer acting up on me again. Jjajangmyeon and Jjajangbap (the version with rice) were my go-to dish in Korea when I was too lazy to do my groceries so I just put some leftovers into the blackbean sauce, so good! Chinese black bean sauce is a bit more sweet, so depending how you like it I would recommend Korean black bean sauce instead – I personally love to use either :) Def. have to make this again soon – have a great day!


    • rae

      Hi Sam :) No I haven’t changed any of my fonts, but I am really sorry to hear that it is so hard to read! Let me know if you still have that problem and I will look into it. And yes, it is such a great (but messy) meal. I have not tried Chinese black bean sauce – I buy the korean brand of “chinese” sauce, but since it is a Korean brand, I am pretty sure it is lacking the extra sugar :) And thanks, hope you are well too!

  • Stephanie Louise

    Oh yum yum! I can never say no to a good jajangmyeon dish. My friend told me about this unknown restaurant that makes the best ones in the area! I can’t wait to try it. So crazy and cool how you made it yourself — looks so delicious!

    • rae

      Me neither! And if you get a chance to check out this unknown restaurant, please let me know how it is!!!

  • Oh my, that looks tasty! Black bean sauce sure goes with everything!

    • rae

      I definitely agree with this comment!

  • I love Jajangmyeon, and I didn’t realize how easy it was to make at home — I’m definitely going to give this a go one day. Thanks for the recipe!


    • rae

      It is actually deceptively easy! And hope you enjoy!

  • Never heard of Jajangmyeon, those I’m not loads adventurous with food. Looks nice.

    Buckets & Spades

    • rae

      You should def. try to get more adventurous – there are so many great dishes you are missing out on!

  • Rebecca

    I had no idea it would be so easy to make this myself at home. Definitely giving it a try at the weekend :) Looks lovely :) Rebecca | Rebecca Marie xx

    • rae

      Let me know how it turns out!

  • This looks & sounds incredible. I love the way the black bean sauce looks over the noodles. Thanks for this veggie-friendly recipe.

    :] // ▲ ▲

    • rae

      No problem, Carmen! Glad you liked it.

  • This sounds really tasty! I love experimenting with food, might have to give this a try myself :)

    Milly //

    • rae

      Hope you do! Let me know how it turns out, Milly!

  • mm yummy. you got me at the black bean sauce! x

    • rae

      Right? :)

  • Sounds delicious!!

    • rae

      Thanks, Erica!

  • Mmm I know for sure that I will be trying this! Probably this weekend. My partner is a stupidly picky eater, but he loveesssss Korean food so this is something that I can make and we’ll both eat. I don’t have any potato starch and usually use either brown rice flour or coconut flour as a thickener. Do you think this would be okay or does the potato starch add a flavor aspect as well as act as at thickener?

    Happy Wednesday, Rae!

    x Kathryn
    Through the Thicket

    • rae

      Let me know what you think of it! I am sure that any other thickener would work too. I used a german thickener for baked goods in a bind and it came out fine :) Although I am no expert!

  • Nancy Wilde

    Yummm. Looks delish. I was wondering, do you ever cook with coconut oil (not in this particular case obviously but generally)?

    • rae

      Thanks Nancy, it was really good! And no, but I really should start! I hear it is amazing for your health.

  • that looks delish! i have a soft spot for black bean and sesame together.. so good

    • rae

      I do too, which is why this is one of my favs :)

  • this is one of my favorite dishes too!

    • rae

      It’s soo good, right?