# @thekoreanvegan on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Cy3yrwnpipw
- **Gondola URL:** https://gondola.cc/posts/9547887-thekoreanvegan-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/bc3af51138.jpg
- **Posted:** 2023-10-26T18:22:47.000+00:00
- **Account Owner:** Joanne L. Molinaro, The Korean Vegan (@thekoreanvegan) — https://gondola.cc/thekoreanvegan

## Caption

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 cucumber

1. Add 1 tbsp EVOO to a small pot over medium high heat. Next, add 1/4 cup jjajang paste, stirring constantly to avoid burning. When the paste begins to shimmer (about 2 mins) remove from heat and set aside.
2. Next add 1 tbsp olive oil into a large saute pan. Sautee soy protein for about 2 minutes, until browned. Remove from pan and set aside.
3. Add a little more oil and then add onions, garlic, mushrooms, and gochugaru. Stir until onions become translucent (around 2 mins). Add carrots, zucchini, and potatoes, together with brown rice syrup, soy sauce, and roasted jjajang paste. Stir until all the veggies are evenly coated.
4. Add vegetable stock and bring to a boil. Then reduce heat to medium-low and cook until potatoes are tender (about 10 mins).
5. In the meantime, cook noodles according to package instructions and prepare the slurry by mixing together potato starch with 2 tbsps water.
6. When potatoes are tender, add chopped cabbage and green onions. Stir slurry into sauce and cook for an additional minute over low heat, until sauce is thick and shiny. Add cooked soy protein.
7. Serve with cucumber slivers.

## Stats

- **Views:** 15,190
- **Likes:** 12,868
- **Shares:** 0
- **Comments:** 125

## Tags

vegan, jjajangmyeon, noodles, recipe

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