Jajangmyeon (Vegetarian Korean Black Bean Noodles)

Black bean noodles are found in the refrigerated sections of Korean and Asian markets and are the main ingredient for the Korean dish jajangmyeon.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon water
• 1 cup water
• 1 tablespoon cornstarch
• ½ cup chopped onion
• salt and ground black pepper to taste
• ½ cup peeled and cubed potatoes
• ½ tablespoon canola oil
• 1 clove garlic, minced, or more to taste
• 1 tablespoon white sugar, or to taste
• ½ cup cubed carrots
• ½ cup peeled and cubed zucchini
• 4 tablespoons black bean paste (chunjang)
• ½ (7 ounce) package jaa jang myun noodles

Recipe Instructions

Step 1

Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.

Step 2

Combine cornstarch and water together in a bowl until fully mixed.

Step 3

Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.

Step 4

Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.

Step 5

Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.