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
Pasta:
Either Korean jajang noodles or Chinese noodles
Sauce:
Chinese black bean sauce
oil
sugar
1 onion
1 garlic clove
pees
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
water
salt
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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