Easy Vegan Black Bean Ramen Recipe (Jajangmyeon)

a bowl of black bean ramen with chopsticks

Easy Vegan Black Bean Ramen Recipe (Jajangmyeon)

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.

Course Main Course, Soup

Cuisine Asian, Chinese

Diet Vegan, Vegetarian

Keyword black bean ramen recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 410kcal

Author Cindy Newland with Intentionally Eat

Equipment

Ingredients

Noodles and Potatoes

4 cups water
10 ounce noodles udon noodles, fresh Korean noodles, or instant ramen noodles
1 medium potato, diced into small cubes
1/2 Tbsp sesame oil

Savory Black Bean Sauce

2 Tbsp olive oil
3 garlic cloves, minced
1/2 cup Korean black bean paste (jjajang)
1 Tbsp soy sauce
1 Tbsp cornstarch or potato starch + 2 Tbsp water for slurry
1 tsp ginger
1 cup cold water or vegetable broth

Vegetables

1 cup green cabbage, chopped or Bok Choy
1 small zucchini, diced into small cubes
2 green onions, chopped
1/2 medium onion, diced into small cubes
1/2 cup shiitake mushrooms, sliced

Optional

1 tsp sesame oil for depth of flavor
1 small cucumber, diced into small cubes for garnish
1 Tbsp sugar to balance bitterness

Get Recipe Ingredients

Instructions

Step 1: Cook the Noodles & Potato

In a saucepan, bring 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. Toss with sesame oil to prevent sticking.

Step 2: Prepare the Black Bean Sauce

Make slurry by mixing cornstarch and 2 Tbsp water and set aside.
Heat oil in a large pot over medium-high heat. Once hot, add the onion and shiitake mushrooms and stir fry until golden brown, about 5 minutes.
Next, 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 cornstarch slurry and cook 2 minutes or until the sauce becomes a thick black bean sauce with a glossy, smooth texture.
Add bok choy and simmer on low heat for 5 minutes. Taste and adjust seasoning.
Optional: Add a little water or broth if you prefer a thinner sauce. Top with sesame oil and ginger, if desired.

Step 3: 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!

Video

Notes

The Nutritional Information is only an estimate based on the basic recipe without the optional ingredients. The accuracy of this recipe may differ depending on the ingredients you use.

Tips for Making the Best 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.

How to Store Black Bean Ramen

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 soffiness.

Reheating:

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.

Serving Suggestions

Serve your black bean ramen with your favorite side dish like:

Nutrition