If you’re craving a comforting, savory noodle dish that’s packed with umami flavor but want to keep it vegetarian, then this vegetarian jajangmyeon recipe is just for you! Jajangmyeon (자장면 or 짜장면) is a beloved Korean-Chinese noodle dish featuring chewy noodles smothered in a rich black bean sauce, often dotted with vegetables and sometimes meat.
In this plant-based version, we’ll skip the pork and seafood, but you’ll never miss them thanks to hearty mushrooms, zucchini, and potatoes that soak up all that delicious sauce.
This dish is surprisingly easy to make at home and is perfect for weeknight dinners, cozy weekends, or even a fun night of Korean-inspired cooking. The secret lies in the bold black bean paste (chunjang), caramelized onions, and a colorful medley of veggies.
Whether you’re new to Korean cuisine or a seasoned fan, this vegetarian jajangmyeon recipe will become a go-to favorite in your kitchen. Grab your chopsticks and let’s dive into a bowl of warmth and flavor!
Why You’ll Love This Recipe
- Deep, savory flavor: Black bean paste creates an irresistibly rich and earthy sauce.
- Loaded with veggies: Mushrooms, zucchini, potatoes, and onions add texture, nutrition, and heartiness.
- Plant-based and satisfying: Completely vegetarian with easy vegan swaps for everyone to enjoy.
- Customizable: Swap in your favorite veggies or use what you have on hand.
- Quick and easy: From start to finish in under an hour, including prep time!
- Keeps well: The sauce can be made ahead and reheated, making it perfect for meal prep.
- Kid-friendly: Mild, slightly sweet, and not spicy – a great way to introduce kids to new flavors.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh jajangmyeon noodles | 400g (14 oz) | Or any thick wheat noodles |
| Chunjang (Korean black bean paste) | 4 tbsp | Available at Asian markets |
| Potato | 1 medium | Peeled and diced |
| Zucchini | 1 small | Chopped |
| Onion | 1 large | Diced |
| Carrot | 1 small | Diced |
| Cremini or shiitake mushrooms | 200g (7 oz) | Chopped |
| Green cabbage | 1 cup | Shredded |
| Frozen peas (optional) | 1/2 cup | |
| Garlic | 3 cloves | Minced |
| Ginger | 1 tsp | Minced or grated |
| Vegetable oil | 3 tbsp | Divided |
| Soy sauce | 2 tbsp | Low sodium preferred |
| Sugar | 1 tbsp | Or maple syrup |
| Vegetable broth or water | 2 cups | |
| Cornstarch | 2 tbsp | For slurry |
| Sesame oil | 1 tsp | |
| Cucumber | 1/2 | Julienned, for garnish |
Equipment
- Large wok or deep skillet
- Medium saucepan (for noodles)
- Chopping board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Bowl (for cornstarch slurry)
- Colander
Instructions
-
Prep your vegetables:
Peel and dice the potato, chop the zucchini, dice the onion and carrot, chop the mushrooms, shred the cabbage, and mince the garlic and ginger. Set everything aside, grouped by cooking time (harder veggies like potatoes, carrots, and onions together; softer veggies like zucchini, cabbage, and mushrooms together).
-
Make the black bean paste fragrant:
In your wok or deep skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chunjang and stir-fry for 2-3 minutes, until it becomes glossy and aromatic.
This step mellows out the paste’s bitterness and brings out its deep, earthy notes. Once done, transfer the paste to a small bowl and set aside.
-
Sauté the aromatics & hard vegetables:
Add the remaining 1 tablespoon of oil to the wok. Sauté onions, carrots, potatoes, garlic, and ginger for 3-4 minutes until the onions are translucent and the veggies start to soften.
-
Add mushrooms and other veggies:
Stir in the mushrooms, zucchini, and cabbage. Cook, stirring often, for another 4-5 minutes, until the mushrooms release their juices and everything is slightly softened.
-
Incorporate the black bean paste & seasonings:
Return the chunjang to the pan. Mix well with the veggies.
Add soy sauce and sugar (or maple syrup) and stir to combine.
-
Simmer with broth:
Pour in the vegetable broth (or water). Bring to a gentle boil, then reduce the heat and let it simmer uncovered for 8-10 minutes, or until the potatoes are fork-tender.
Add the frozen peas in the last 2 minutes of simmering if using.
-
Thicken the sauce:
In a small bowl, mix 2 tablespoons cornstarch with 3 tablespoons water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly.
Cook for 1-2 more minutes until the sauce thickens to a glossy, luscious consistency. Drizzle in the sesame oil and stir.
-
Cook the noodles:
While the sauce simmers, cook the jajangmyeon noodles according to package instructions in a pot of boiling water. Drain and rinse briefly under cold water to prevent sticking.
-
Assemble and serve:
Divide the noodles among serving bowls. Ladle the hot black bean sauce generously over the noodles.
Top with julienned cucumber for crunch and freshness.
-
Enjoy!
Mix well and slurp up every flavorful bite. Serve hot and savor the comfort of homemade vegetarian jajangmyeon!
Tips & Variations
- Make it vegan: This recipe is naturally vegan if you use vegan noodles. Always check the ingredient list, as some noodles contain egg.
- Customize your veggies: Don’t have zucchini or mushrooms? Substitute with eggplant, bell peppers, or even firm tofu cubes for added protein.
- Spice it up: While traditional jajangmyeon isn’t spicy, you can add a touch of gochugaru (Korean chili flakes) or a drizzle of chili oil if you crave heat.
- Gluten-free option: Use gluten-free noodles and tamari instead of soy sauce.
- Meal prep: The sauce keeps well in the refrigerator for up to 3 days. Reheat and cook fresh noodles for quick meals.
- Leftover ideas: The sauce is delicious over steamed rice, or use as a topping for baked potatoes!
“The secret to a great jajangmyeon is in caramelizing your onions and making sure the chunjang is properly stir-fried to unlock its full flavor!”
Looking for more veggie-packed comfort food? Try my Vegetable Alfredo Recipes for Creamy, Healthy Dinners or this hearty Low Calorie Vegetable Soup Recipe for Healthy Eating next!
Nutrition Facts
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 450 |
| Protein | 12g |
| Carbohydrates | 82g |
| Fat | 9g |
| Saturated Fat | 1g |
| Fiber | 7g |
| Sugar | 9g |
| Sodium | 900mg |
(Nutrition values are estimates and may vary based on ingredients and serving size.)
Serving Suggestions
- Classic pairing: Serve with a side of danmuji (yellow pickled radish) for a sweet, tangy contrast.
- With banchan: Enjoy alongside simple Korean side dishes like kimchi, steamed broccoli, or seasoned spinach.
- Make it a meal: Add a bowl of Peruvian Vegetable Recipes for Flavorful Healthy Meals for a fusion feast!
- Lunchbox: Pack leftover sauce and noodles separately for a delicious work or school lunch – just reheat and mix!
- For a party: Serve jajangmyeon in smaller bowls as part of a Korean-inspired buffet with other global veggie favorites.
Conclusion
Homemade vegetarian jajangmyeon is a true comfort dish that brings the flavors of Seoul’s noodle shops right into your kitchen. With its glossy, deeply savory sauce and tender piles of vegetables, this recipe proves you don’t need meat to enjoy the rich tradition of Korean-Chinese cuisine.
It’s a celebration of texture, color, and umami that’s both nourishing and deeply satisfying.
Whether you’re introducing friends to Korean flavors, feeding a family, or just craving something hearty and unique, this dish is sure to impress. Don’t forget to experiment with your favorite veggies and share your creations!
Looking for something sweet to finish? Check out this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for the perfect dessert pairing.
Happy cooking and enjoy every slurp!
📖 Recipe Card: Vegetarian Jajangmyeon
Description: A delicious Korean noodle dish with a rich, savory black bean sauce, packed with vegetables. Perfect for a hearty vegetarian meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 400g fresh wheat noodles
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup mushrooms, chopped
- 1/2 cup cabbage, shredded
- 3 tablespoons Korean black bean paste (chunjang)
- 1 tablespoon sugar
- 2 cups vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced (for garnish)
Instructions
- Cook noodles according to package instructions, drain, and set aside.
- Heat oil in a large pan over medium heat.
- Add onion, zucchini, potato, mushrooms, and cabbage. Stir-fry for 5 minutes.
- Push vegetables to the side, add black bean paste in the center, and fry for 1-2 minutes.
- Mix paste with vegetables and add sugar.
- Pour in vegetable broth, bring to a simmer, and cook for 10 minutes until vegetables are tender.
- Stir in the cornstarch slurry and cook until sauce thickens.
- Serve sauce over noodles and garnish with green onions.
Nutrition: Calories: 420 kcal | Protein: 12 g | Fat: 8 g | Carbs: 77 g
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