Vegan Jjajangmyeon | Asian at Home ─ Seonkyoung Longest

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Vegan Jjajangmyeon
Serves 4 to 6

Ingredients

For the Shiitake Mushroom Broth
1 cup hot water
5 dried shiitake mushrooms

For the Veggies
1 1/2 Tbsp chopped garlic (approximately 4 to 5 cloves)
1 Tbsp hopped fresh ginger
1/4 cup chopped green onions (approximately 2 to 4 green onions)
1 large onion, cut into large chunks (approximately 10 oz)
1/4 of green cabbage, cut into large chunks (approximately 8 oz)
1 large zucchini, cut into cubes (approximately 12 oz)
4 to 5 baby portobello mushrooms (approximately 4 oz)

For Stir Fry
2 Tbsp cooking oil
1/3 cup black bean paste, Chunjang (you can substitute to white or red miso if you prefer.)
1 Tbsp unrefined raw sugar
2 Tbsp vegetarian oyster sauce
1 Tbsp cornstarch
Black or white pepper to taste

To Serve
Dried udon noodles (3 oz per serving)
Julienned cucumbers