Korean black bean noodles
Gout Friendly Foods, Korean, Vegan, Vegetarian

Vegetarian korean black bean sauce noodles 🍜

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Korean Black Bean Sauce Noodles / Jajangmyeon is normally made with pork or seafood. But to make this a gout friendly version we are going to substitute King Oyster and Portobello mushrooms. King oyster mushrooms for a pork like texture and portobello mushrooms for flavor. 

The picture above shows two important ingredients. One is the fermented black bean paste (pictured on the right). This is the Korean version, the Chinese version is more salty. On the left is Vegetarian Oyster Sauce. It taste similar to the version with oysters but not the same. If you can not find the vegetarian version then add a little more black bean paste and some soy sauce.

These are the noodles that I used. You want some kind of fresh chewy noodle. We can usually find these in the frozen section of Asian markets.

To cook the dish first prep all of your ingredients. For me this helps to reduce stress when cooking the dish. Dice up 2 cups of onion, 2 cups of cabbage, 1 1/2 cups zucchini, 8 ounces of king oyster mushrooms and 8 ounces of portobello mushrooms. Measure out 1/2 cup bean paste, 2 teaspoons of sugar, 2 Tablespoons of Vegetarian Oyster Sauce, 2 cups of water and 1/4 cup corn starch.

To a warm pan on medium heat add 1 1/2 Tablespoons of a neutral cooking oil and add the onions. Cook on medium until the onions just start to get some color. This should take around 5 minutes. Add the cabbage and zucchini and cook until they start to get some color. This should also take about 5 minutes. Add the mushrooms and cook down for another 5 to 10 minutes and remove all of the veggies from the pan.

Turn off the heat and add 1 Tablespoon on oil to the pan then add the black bean paste and sugar. If the pan is not hot enough you can turn the heat on low and cook the paste for 2 to 3 minutes. The paste needs to cook but can easily burn and taste bad. After the paste has fried in the oil add the Vegetarian Oyster Sauce. Mix the cornstarch in the water and add to the pan. Turn up the heat and thicken the sauce.

Cook the noodles according to package instructions. These said 5 to 7 minutes. After that they need to be rinsed off in cold water to stop the cooking and remove excess starch.

To serve place noodles in the bottom of a bowl, add sauce and top with fresh cucumber.

Above is my video from YouTube.

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Korean black bean noodles

Korean Black Bean Sauce Noodles 🥢

Korean recipe for black bean noodles
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Korean
Keyword: Jajangmyeon, korean food
Servings: 5 people
Calories: 145kcal
Author: James Strange

Ingredients

  • 2 Cups Onion
  • 2 Cups Cabbage
  • 1.5 Cups Zucchini
  • 8 oz King Oyster Mushrooms
  • 8 oz Portobello Mushrooms
  • 1/4 Cup Black Bean Paste
  • 2 Tablespoons Vegetarian Oyster Sauce
  • 2 Cups Water
  • 2.5 Tablespoons Oil
  • 1 Killo Noodles Fresh

Instructions

  • To a warm pan on medium heat add 1 1/2 Tablespoons of a neutral cooking oil and add the onions. Cook on medium until the onions just start to get some color. This should take around 5 minutes.
  • Add the cabbage and zucchini and cook until they start to get some color. This should also take about 5 minutes.
  • Add the mushrooms and cook down for another 5 to 10 minutes and remove all of the veggies from the pan.
  • Turn off the heat and add 1 Tablespoon on oil to the pan then add the black bean paste and sugar. If the pan is not hot enough you can turn the heat on low and cook the paste for 2 to 3 minutes.
  • After the paste has fried in the oil add the Vegetarian Oyster Sauce
  • Mix the cornstarch in the water and add to the pan. Turn up the heat and thicken the sauce. 
  • Cook the noodles according to package instructions. These said 5 to 7 minutes. After that they need to be rinsed off in cold water to stop the cooking and remove excess starch.
  • To serve place noodles in the bottom of a bowl, add sauce and top with fresh cucumber.

Nutrition

Calories: 145kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 661mg | Potassium: 594mg | Fiber: 4g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats
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