Korean Black Bean Noodles with Gochujang Tofu
Introduction to Korean Black Bean Noodles
Today, we delve into Korean cuisine with a plant-based twist – Vegan Korean Black Bean Noodles. Featuring succulent roasted Gochujang tofu, accompanied by a medley of vibrant vegetables, including zucchini and cucumber.
Jajangmyeon
This dish, known as Jajangmyeon, has deep roots in Korean gastronomy, tracing its origins back to the early 20th century. Traditionally made with pork and a savory black bean sauce, our vegan rendition captures the essence of the original while offering a compassionate and health-conscious alternative.
Fermented Black Bean Sauce
At the heart of this recipe is the fermented black bean paste, a key component that imparts a rich umami flavor to the dish. Paired with chewy noodles, the black bean sauce becomes a velvety, savory coat that envelops every strand, creating a symphony of textures and tastes.
Beyond its exquisite taste, this Vegan Korean Black Bean Noodles dish is a nutritional powerhouse. The black bean paste boasts high protein content and is rich in iron and fiber, producing a wholesome and satisfying meal. Zucchini and cucumber, with their vitamins and antioxidants, provide a refreshing contrast, adding both crunch and a burst of freshness to every forkful.
Spicy Gochujang Tofu
The roasted Gochujang tofu adds a layer of complexity, bringing a hint of spiciness and a satisfying crunch to each bite. A great source of plant-based protein,
Whether you’re a seasoned vegan or simply looking to explore the diverse and flavorful world of Korean cuisine, these Black Bean Noodles are sure to become a staple in your recipe repertoire. Join us on this culinary adventure, where taste meets tradition and wholesome ingredients come together to create a dish that is as nutritious as it is delicious.
Shop the Recipe…
What You Need…
How To Make Korean Black Bean Noodles
Chef’s Tips
Korean Black Bean Noodles
Ingredients
Gochujang Roasted Tofu
- 1 Tofu firm, diced
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- ½ tsp salt kosher
Black Bean Sauce
- ½ yellow onion small diced
- 2 cups green zucchini
- 5 garlic cloves minced
- 2 tbsp ginger minced
- ½ tsp salt kosher
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- ¼ cup black bean paste
- 1 cup water or vegetable stock
- Fresh Korean Udon Noodles
- 1-2 bundles Udon noodles
Garnish
- 1 English cucumber
- 1 tsp black and white sesame seeds
Instructions
How to Make Gochujang Roasted Tofu
- Preheat the oven to 425 degrees.
- If you have time press the tofu for 10 minutes, if not no big deal. Dice the tofu into medium-sized diced.
- Combine the gochujang paste, sesame oil, salt, and rice wine vinegar.
- Using your hands gently coat the tofu with the glaze.
- Evenly spread the tofu on a big sheet lined with parchment paper.
- Cook for 20-25 minutes, if you have extra glaze coat the tofu after cooking for 15 minutes.
How to Make Black Bean Sauce
- Heat a saucepan over medium heat.
- Add the sesame oil, once warm add the onion. Cook for 3 minutes until soft and tender.
- Add the garlic, cook for 3 minutes then add the garlic and ginger.
- Add the zucchini, and stir to combine cook for 2 minutes.
- Add the black bean paste, stir to combine, and cook for 2 minutes.
- Add the rice wine vinegar and the water. Simmer over low heat for 15 minutes.
- The finished sauce should be thick and rich in flavor and texture.
How to Make Fresh Korean Udon Noodles
- Bring a large pot of water to a boil.
- Cook for 5-7. Make sure to check the directions on the udon noodle
How to Make the Garnish
- Julienne the cucumber.
How to Building The Plate
- Place a portion of noodles in a bowl. Top with the sauce and roasted tofu. Garnish the tofu with cucumber and sesame seeds.
