**Ingredients:** * 1 Cup Shiitake Mushrooms, diced * 1 Cup Korean Radish, diced * 1 Cup Purple Potato, diced * 1.5 Cup Onions, diced * 1 Cup Zucchini, diced * 2 tbsp. Garlic, minced * 1 tbsp. Ginger, grated * 1 tbsp. Corn Starch Slurry * 1/4 Black Bean Paste * salt, to taste * black pepper, to taste * 1 tsp. Brown Sugar * 2 packets Jjajang Noodles * 1 Cups Water
**Optional Garnish:** * Cucumbers, julienned * Sesame Seeds * Sesame Oil, roasted * Chili Oil or Chili Crisp
**Instructions:** 1. Prepare the Vegetables: In a large pan, sauté Shiitake Mushrooms until lightly golden. Add the Korean Radish and Purple Potatoes along with a little salt and cook for 2-3 minutes. 2. Add the Vegetables: Add the Garlic, Ginger, and Onions and cook until onions are softened. Then add the Zucchini and cook until slightly charred. 3. Prepare the Sauce: In the same pan, add the black bean paste and sugar. Stir for 1-2 minutes. 4. Add Water or Broth: Pour in the water or vegetable broth and let it simmer for 10 minutes. 5. Thicken: To thicken, mix cornstarch with water, and add to the sauce. Stir until it reaches desired consistency. 6. Cook Noodles: Prepare noodles according to package instructions. Drain well 7. Combine: Pour the black bean sauce over the noodles, mix well, and serve with julienned cucumbers, sesame seeds, and chili oil
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#[Vegan Jjajangmyeon Recipe Video](https://youtu.be/5LSdbECrecg)
**Prep Time:** 10
**Cook Time:** 20
**Total Time:** 30
**Servings:** 4
**Ingredients:**
* 1 Cup Shiitake Mushrooms, diced
* 1 Cup Korean Radish, diced
* 1 Cup Purple Potato, diced
* 1.5 Cup Onions, diced
* 1 Cup Zucchini, diced
* 2 tbsp. Garlic, minced
* 1 tbsp. Ginger, grated
* 1 tbsp. Corn Starch Slurry
* 1/4 Black Bean Paste
* salt, to taste
* black pepper, to taste
* 1 tsp. Brown Sugar
* 2 packets Jjajang Noodles
* 1 Cups Water
**Optional Garnish:**
* Cucumbers, julienned
* Sesame Seeds
* Sesame Oil, roasted
* Chili Oil or Chili Crisp
**Instructions:**
1. Prepare the Vegetables: In a large pan, sauté Shiitake Mushrooms until lightly golden. Add the Korean Radish and Purple Potatoes along with a little salt and cook for 2-3 minutes.
2. Add the Vegetables: Add the Garlic, Ginger, and Onions and cook until onions are softened. Then add the Zucchini and cook until slightly charred.
3. Prepare the Sauce: In the same pan, add the black bean paste and sugar. Stir for 1-2 minutes.
4. Add Water or Broth: Pour in the water or vegetable broth and let it simmer for 10 minutes.
5. Thicken: To thicken, mix cornstarch with water, and add to the sauce. Stir until it reaches desired consistency.
6. Cook Noodles: Prepare noodles according to package instructions. Drain well
7. Combine: Pour the black bean sauce over the noodles, mix well, and serve with julienned cucumbers, sesame seeds, and chili oil
Full Written Recipe -> [Vegan Jjajangmyeon](https://berryberrylife.com/vegan-jajangmyeon/)