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Vegan Jajangmyeon - Korean black bean noodles

Jajangmyeon (Korean Noodles With Black Bean Sauce)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Category: Noodles
  • Method: Pan frying
  • Cuisine: Korean
  • Diet: Vegan


Traditional Korean noodles made with black bean paste and veggies. My Jajangmyeon recipe is ready in just 30 mins!


Units Scale
  • 8 ounces dry udon noodles (or 12 ounces fresh udon or Chinese noodles)
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 8 ounces button mushrooms, quartered
  • 1 zucchini, chopped bite size
  • 2 celery stalks, chopped bite size
  • 7 ounces cabbage, chopped bite size
  • 1/2 cup cucumber, peeled and sliced into matchsticks

For the sauce

  • 6 tablespoons Korean black bean paste
  • 2 1/2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 cup water
  • 2 tablespoons potato starch mixed with 1/4 cup water
  • salt and pepper, to taste


  1. Cook the onions. In a large deep pan over medium high heat, add oil and onions. Cook for a couple of minutes until onions are translucent.
  2. Add mushrooms. Cook for 5 minutes, or until the water coming from the mushrooms has evaporated.
  3. Add zucchini, celery and cabbage. Stir well. Cook for 3-4 minutes, until vegetables are half cooked.
  4. Season. Add Korean black bean paste, rice vinegar and sugar and stir until sugar has dissolved. Lower the heat to medium and add water. Stir well, cover and cook for 10 minutes.
  5. Add the starch slurry. Whisk the potato starch mixture into the sauce and stir until it thickens. Turn the heat off and set aside.
  6. Boil the noodles. Bring a pot of water to boil, and cook the noodles according to package instructions. Rinse under cold water and drain well. Transfer to a serving bowl.
  7. Mix and serve. Top with sauce and sliced cucumber. Serve hot or at room temp.


I often prep this meal by making the black bean sauce ahead of time so all I have to do is boil the noodles for a quick dinner. The black bean sauce will keep refrigerated for up to 5 days. Once mixed, leftover jajangmyeon should be eaten within 2 days.


  • Serving Size: 1 serving
  • Calories: 263
  • Sugar: 9.4g
  • Sodium: 1248mg
  • Fat: 4.4g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 14.5g
  • Fiber: 2.5g
  • Protein: 3.2g
  • Cholesterol: 1.8mg
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