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Foodrhythms

About Recipe

Jajangmyeon is normally made with pork or seafood. But to make this a vegetarian / vegan 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.

Ingredients

2 cups of onion

2 cups of cabbage

1 1/2 cups zucchini

8 ounces of king oyster mushrooms

8 ounces of portobello mushrooms

1/2 cup bean paste

2 teaspoons of sugar

2 Tablespoons of Vegetarian Oyster Sauce

2 cups of water

1/4 cup corn starch

2 1/2 Tablespoons Cooking Oil

1 Kilogram of fresh noodles

Cooking Procedure

1

n n n n 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.n n n n n n Add the cabbage and zucchini and cook until they start to get some color. This should also take about 5 minutes.n n n n n n Add the mushrooms and cook down for another 5 to 10 minutes and remove all of the veggies from the pan.n n n n n n 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.n n n n n n After the paste has fried in the oil add the Vegetarian Oyster Sauce.n n n n n n Mix the cornstarch in the water and add to the pan. Turn up the heat and thicken the sauce. n n n n n n 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.n n n n n n To serve place noodles in the bottom of a bowl, add sauce and top with fresh cucumber. n n nnn  n

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