Black bean noodles package7/14/2023 ![]() Cucumber: Cucumbers, especially a julienned cucumber, add subtle sweetness to any dish, often a crunchiness too, unless cooked which then becomes soft but still pleasant.Button mushrooms: Button mushrooms are a great, low-calorie addition that easily absorbs flavors making it just as delicious as the rest of your dish.Medium onion: Cooked onions add to the richness of the sauce/paste with its unique umami flavor that not only greatly contributes to the taste but also is an ingredient that enhances the sweet smell that you won’t be able to resist.For this dish, it accompanies the dry wheat noodles to create a satisfying, savory black bean sauce that’s fulfilling and delicious! Korean black bean paste (chunjang): Black bean paste, obviously made from black beans, is a thick but smooth paste that you can typically make savory or sweet depending on your preference.It’s made from wheat flour and they can be both flat and round-so you can choose your favorite! It’s unclear as to its exact origin but it’s said to have been first introduced in China. Dry udon noodles (or fresh): Udon’s thick noodle consistency makes it a comfort food for many.Today I’ll show you how to make a hearty vegan jajangmyeon recipe that is so delicious you won’t even miss the meat! Ingredients for Jajangmyeon This vegan take on Korean black bean noodles has all the iconic, deep flavors of the original. Well, it turns out I never should have worried. I think you’ll agree with me that removing an integral ingredient in a well known recipe can feel a little like needlessly tinkering with perfection. You see, the savory pork had been such a delicious element in every iteration of jajangmyeon I had ever tasted, it seemed like it just HAD to be there for the recipe to work. I was a little concerned when preparing this vegan jajangmyeon recipe the first time. However, it’s also considered to be a Korean-Chinese Dish because its origins are rooted in the 19th century when early Chinese immigrants came to Korea and a new food-fusion of the two cultures was created-making it a popular korean-chinese dish! Changing a Classic Korean-Chinese Dish Jajanmyeon is often known to be a Korean noodle dish accompanied with a thick black bean sauce. ![]() The food selection my friend chose for our visit was on point-all day-and this Jajanmyeon was no exception! What is Jajangmyeon? The Jajangmyeon was by far the best I had ever had. And it was stunningly good.Īs we sunk our metal chopsticks into the Korean noodles with thick black bean sauce, I just knew we had a perfect game on our hands. And, many snacks later, ended with a Korean BBQ feast at the best Korean restaurant I’ve been to in my life (inside an ultra modern shopping center). ![]() ![]() The day started with a fantastic Chinese feast (featuring my favorite: cockles in black bean sauce) in Yokohama’s Chinatown. Get your Korean black bean noodle fix in 30 minutes-from start to finish! Vegan Jajangmyeon Inspirationīen and I were visiting one of my closest friends, Naoko, and her amazing family in Yokohama, Japan. First time making Jajangmyeon? No worries. Love Jajangmyeon? Good news! I’ve got a delicious vegan version for you! You won’t miss the meat at all with this yummy Vegan Jajangmyeon Recipe. ![]()
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