Vegan and Oil-Free Jjajangmyeon
Many people will tell you that you can't make Jjajangmyeon oil-free. NOT TRUE! Here is my version, and it's scrumptious! The coconut sugar makes the dish a little sweet (which is how it SHOULD taste), but it also covers the slight bitterness of the black bean paste, which is usually cooked with oil to reduce that bitterness.
- 4 servings fresh or frozen Korean noodles (purchased from an Asian store)
- 1 large onion diced small
- 1 medium yellow potato peeled and diced small
- 1 large zucchini diced small
- 1 cup Korean black bean paste (purchased from an Asian store)
- 1/2 t garlic powder
- 2-4 tablespoons coconut sugar (depending on how sweet you want this dish)
- toasted sesame seeds garnish
- finely-sliced cucumber garnish
- Water-saute the onion in a large skillet over medium-high heat until translucent. Cover the skillet to cook them more quickly.
- Add in the potato and a little bit more water. Cover and cook 5-7 minutes until the potato is just fork tender.
- Add in the zucchini and a little more water. Cover and cook a few minutes until fork tender.
- Add the Korean black bean paste, coconut sugar, garlic powder, and water (1/2 cup at a time until you get a nice saucy consistency). Cook for about 10-15 minutes over medium heat. Taste and add more coconut sugar if needed. It is rare to need salt, but if you need some, feel free to add a bit.
- Cook the noodles according to the package directions (make sure they are soft because this dish is better when the noodles are cooked well and NOT al dente), drain well, and serve the sauce over the noodles. Garnish with toasted sesame seeds and thin cucumber matchstick slices.