This popular Korean dish, Jajangmyeon, is an all time favorite for many Koreans. This truly is my childhood food. Growing up in Korea, I saw delivery person with steel container carrying takeout jajangmyeon dish to neighbors. I remember going to a Korean Chinese restaurant with my family eating my favorite childhood dish, Jajangmyeon. Even after coming to the States, I have always enjoyed eating this dish in Koreatown. You can easily make this at home. There are so many recipes available on the internet. Many of the recipes use pork as one of the ingredients. Today I made vegetarian Jajangmyeon. This is a variation of regular jajangmyeon you normally see at restaurants. Jaengban means plate. So jaengban jajangmyeon is a jajangmyeon on a plate where you can share with others. This is a perfect dish for potluck or family gatherings.



Ingredients for vegetable broth

6 oz Korean radish: cut into 4 equal chunks
1/2 onion: cut into 3 chunks
white part of Korean large green onion (daepa):cut into 4 parts
5 shiitake mushrooms
Dry kelp: 4 inch square
5 cups water


Ingredients for jajangmyeon

3 tbsp olive oil
1 Korean large green onion (daepa): chopped into 3/4 inch pieces
1/2 potato: diced into 1/2 inch pieces
1/2 Korean zucchini: diced in to 1/2 inch pieces
1 onion: diced into 3/4 inch pieces
2 cups green cabbages: chopped in to 3/4 inch pieces
2 tbsp chopped garlic
1 tbsp chopped ginger
1 cup vegetable broth
1 Persian cucumber: julienned
Korean yellow picked radish (danmuji)
3 tbsp roasted Korean black bean paste
1 tsp Korean soybean paste (doenjang)
2 tsp sugar
2 tsp oyster sauce (use vegan oyster sauce or it can be optional)
2 tbsp starch mixture: made from 1/2 tbsp potato starch with 3 tbsp vegetable broth
1 tsp sesame oil
4.5 oz dry jajang noodles


*I used leftover vegetable broth for other Korean soup.
*If you are vegan, you can use vegan oyster sauce or omit it.


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