Easy Vegan Black Bean Ramen Recipe (Jajangmyeon)

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Looking for a delicious black bean ramen recipe that’s easy to make at home? This vegan jajangmyeon recipe is a plant-based twist on Korean black bean noodles, featuring a rich and savory black bean sauce. Serve it with this crispy Mandarin salad for an incredibly delicious meal.

Keep reading, and let’s dive into this flavorful and easy-to-make black bean ramen recipe!

When I weighed nearly 300 pounds, I never tried exotic food. I know ramen might not be considered exotic, but I’m not talking about the little soup packages. I’m talking about the real Korean version. Now that I enjoy a plant-based diet I love making this vegan ramen.

Before I show you how to make this black bean ramen recipe, please take a quick second to subscribe to the Intentionally Eat newsletter. It contains tips and recipes to help you live your healthiest life, plus you’ll get a free acid/alkaline chart to show you which foods you should eat for optimum health.

What is Jajangmyeon?

Jjajangmyeon is one of the most popular noodle dishes in Korean-Chinese cuisine. Inspired by jiang mian, a Chinese dish brought to Korea by early Chinese immigrants, this dish features thick wheat noodles smothered in a thick black bean sauce made with Korean black bean paste (Kajang).

Traditionally, it’s made with ingredients like pork loin and oyster sauce, but this vegan jjajangmyeon recipe swaps them out for shiitake mushrooms and black sauce, keeping all the richness of the sauce without using animal products.

Whether you’re celebrating Black Day in South Korea (a day when people enjoy a bowl of black noodles) or simply craving delicious black bean noodles, this vegan version will satisfy your taste buds.

Why You’ll Love This Recipe

• Vegan & Delicious – A vegan version of a classic Korean food favorite.

• Easy Recipes – Perfect for first-timers or anyone looking for a quick and satisfying meal.

• Great for Special Occasions– Whether it’s Black Day, a cozy dinner, or a fun weekend meal, this bowl of jjajangmyeon is always a hit.

Ingredients for this Vegan Black Bean Ramen Recipe

For this easy jajangmyeon, you’ll need:

For the Noodles:

• Noodles (thick noodles like udon noodles, fresh wheat Korean noodles, or thin noodles like instant ramen noodles )
• Sesame oil

For the Savory Black Bean Sauce:

• Olive oil
• Korean black bean paste (jjajang)
• Garlic cloves, minced
• Soy sauce
• Sugar (to balance bitterness)
• Cornstarch (or potato starch) for cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water)
• Sesame oil
• Ginger, minced
• Cold water or vegetable broth

Vegetables:

• Green cabbage, chopped (or Bok Choy)
• Zucchini, diced into small cubes
• Potato, diced into small cubes
• Green onions, chopped
• Onion, diced into small cubes
• Shiitake mushrooms, sliced

Optional

• Julienned cucumber (for garnish)
• Sesame oil (optional, for extra flavor)

* See the recipe card below for a detailed list of ingredients and measurements.

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How to Make Vegan Black Bean Ramen

RECIPE RUNDOWN

• Step 1 – Prep the vegetables
• Step 2 – Cook the noodles and potatoes
• Step 3 – Prepare the black bean sauce
• Step 4 – Assemble your bowl
• Serve and enjoy!

STEP-BY-STEP INSTRUCTIONS

Step 1 – Prep

• Dice the potato, onion, and zucchini. Chop the cabbage and green onions. Slice the shiitake mushrooms.

Step 2 – Noodles & Potatoes

• Bring 4 cups of water to a boil.

• Add the diced potato and noodles and cook until al dente according to noodle package directions.

• Drain and rinse with cold water to stop the cooking process.

• Toss with a bit of sesame oil to prevent sticking.

Tip: I like boiling the potato with the noodles to ensure the potato is fully cooked. 

Step 3 – Prepare Black Bean Sauce

• Heat vegetable oil in a large pan or wok over medium-high heat. Once hot, add the onion and shiitake mushrooms and stir fry until golden brown, about 5 minutes. 

• Add garlic, Korean black bean paste, soy sauce, and water, and stir well. (If using sugar, add now).

• Add Zucchini and cook for 2-3 minutes. 

• Add slurry and cook 2 minutes or until the sauce becomes a thick black bean sauce with a glossy, smooth texture.

• Add bok choy and let simmer on low heat for 5 minutes.

• Taste and adjust seasoning. Add a little water or broth if you prefer a thinner sauce. 

• Top with sesame oil and/or ginger, if desired.

Step 4 – Assemble Your Bowl

• Place the cooked noodles and potatoes in a bowl.

• Pour the jjajang sauce generously over the noodles.

• Top with green onion or julienned cucumber, and enjoy!

Tips for the Best Vegan Black Bean Ramen Recipe

• Use fresh noodles: Fresh Korean wheat noodles work best. For a quick meal, use instant ramen noodles.

• Korean black bean paste can be found in Korean markets or online here – Lee Kum Kee or Chunjang. 

• For a bolder taste, let the black sauce simmer a little longer to enhance the depth of flavor.

Serving Suggestions

Black bean ramen is packed with flavor, but you can round out the meal with these side options:

• Steamed Edamame – Lightly salted edamame pods make for a simple yet satisfying side.

• Seaweed Salad – A tangy sesame vinaigrette complements the umami flavors of the ramen. Here’s an Easy Seaweed Salad Recipe.

• Crispy Tofu Bites – Air-fried or pan-seared tofu with a tamari glaze adds extra protein and texture.

• Roasted Mini Potatoes – Tossed in garlic and herbs, these add a hearty, crispy side.

• Mandarin Salad—This crisp, refreshing salad with an Asian-inspired vinaigrette is bursting with ginger and soy sauce flavors, creating the perfect salty-sweet combination to balance the richness of the ramen.

FAQs About Ramen

Is Ramen Vegan?

This recipe is vegan, and some ramen can be vegan, but it depends on the ingredients. The noodles are usually made from wheat flour, water, salt, and kansui (alkaline mineral water)—all of which are vegan.

However, many instant ramen packets and restaurant ramen broths are not vegan. They contain ingredients like:

Flavor packets with animal-derived ingredients (e.g., fish sauce, bonito flakes, milk powder)

Chicken, beef, or pork-based broth

Egg noodles (some brands use eggs in their noodles)

How to Store This Black Bean Ramen Recipe

If you have leftover ramen, you can store it in an airtight container in the refrigerator for up to 3 days.

If possible, store the noodles and sauce separately to prevent sogginess.

How to Reheat This Black Bean Ramen Recipe

The best way to reheat ramen depends on whether the noodles and broth are stored together or separately.

If the noodles and broth are stored together, the stovetop is the best method.

Pour the ramen into a pot and heat over medium heat for about 3–5 minutes, stirring occasionally. If the broth has thickened, add a splash of water or broth to loosen it up.

The microwave is a quicker alternative—simply transfer the ramen to a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring in between. If needed, add a little hot water to refresh the broth.

If the noodles and broth are stored separately, reheat the broth first. Heat it on the stovetop or in the microwave until steaming hot. Then, place the cold noodles in a bowl and pour the hot broth over them. Let them sit for a minute to warm up before stirring and enjoying.

If you tried this Black Bean Ramen Recipe or any other recipe at Intentionally Eat, please leave a ⭐star rating and tell me how it went in the 📝comments below. Thanks for visiting, and be sure to get instant access to new recipes, weight loss tips, plus a FREE alkaline food chart here.

Before I say goodbye, I encourage you to take a moment to find out how I went from obese to 125-pound lighter -and how you can reach your goals, too!

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About The Author

Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.

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I hope you enjoyed this recipe for Black Bean Ramen and found it delicious!

​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.