Скачать или смотреть Easy Veg Jjajangmyeon | Korean Black Bean Noodles Recipe without korean bean paste

Vegetarian Jjajangmyeon

Ingredients:
Korean black bean paste substitute: 1 tbsp Chinese black bean sauce and 1 tsp red miso (or 1 tbsp miso if not using black bean sauce)
100 gm Protein of choice (paneer or tofu)
4 tbsp oil
3 tbsp onion whites, chopped
3 to 4 tbsp green onion
2 inch ginger, minced
4 to 5 garlic cloves, minced
1 cup mushrooms, sliced
2 cup cabbage, chopped
1 zucchini, chopped
2 tbsp dark soy sauce (or regular soy sauce)
1 tbsp Schezwan sauce (optional, for spiciness)
Water as required
2 tbsp corn starch mixed with 1/2 cup water (corn slurry)
salt to taste
2 tbsp sugar
Noodles (as per package instructions)

Instructions
Mix corn starch and water until there are no lumps. Set aside for later use.
Heat oil in a pan over medium-high heat.
Sauté onion, ginger, and garlic until fragrant.
Increase the heat to high and add mushrooms. Cook for about a minute.
Add cabbage, zucchini, and paneer/tofu. Sauté until the vegetables are slightly tender.
Add dark soy sauce (or regular soy sauce) and miso paste along with black bean sauce to the vegetables. Cook and mix it well
Add Schezwan sauce if you want a bit of spiciness.
Pour in enough water to cover the veggies. Stir well.
While the veggies are cooking, prepare the noodles according to the package instructions.
Add the corn slurry to the vegetable mixture.
Cook until the sauce thickens to your desired consistency.
Serve the thickened vegetable sauce over the cooked noodles. And garnish it with cucumber and sesame seeds.

Enjoy your homemade vegetarian Jjajangmyeon!

#food #koreanfood #noodles