This is #jjajangmyeon, probably one of my all time favorite dishes. As I talk about in my book, it's a Korean-Chinese hybrid noodle dish. Many believe it's a Korean interpretation on Chinese #noodles. You can only order it at Korean-Chinese restaurant and if you want it vegan, well, there are precious few places on the planet where you can get that. Lucky for you, I've included the #recipe for my #vegan version (which my father proclaimed to be so good I should open my own freaking restaurant) below and the full video above. 2 tbsps extra virgin olive oil 1/4 cup jjajang paste (fermented black soybean paste) 1/4 cup soy protein (I use Planspired galbi) 1/2 cup diced onion 2-3 cloves garlic, minced 2 large shiitake mushrooms, sliced 1 Yukon potato, diced 3/4 Korean zucchini, diced 1 carrot, diced 2 tbsps brown rice syrup (can sub maple syrup) 1 tbsp soy sauce 2 cups vegetable broth 1 1/2 cup chopped cabbage 2 scallions, chopped 2 tsps potato starch 16 oz noodles, cooked 2 cups slivered...