A plant-based twist on the beloved Korean-Chinese noodle dish. Sweet and savory chunjang sauce is stir-fried with onions, garlic, and mushroom broth, then thickened to perfection. Served over chewy noodles and topped with crisp cucumber, this comforting bowl is rich in umami and completely meat-free.

Try this recipe from W Table.

Ingredients:

  • 3 onions (diced)
  • 1/2 green onion (chopped)
  • 1 tablespoon minced garlic
  • 6 tablespoons chunjang (Korean black bean paste)
  • 1/2 tablespoon ground ginger
  • 6 tablespoons cooking oil
  • 3-4 servings of Chinese noodles
  • 2 tablespoons sugar
  • A little salt and black pepper
  • 2/3 cup water used to soak dried shiitake mushrooms
  • 1/4 cucumber (julienned)
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instructions:

Dice the onions, chop the green onion, and julienne the cucumber.

In a wok, stir-fry the chunjang in oil for about 3 minutes, then set it aside. This helps to remove the bitterness from the paste.

In the same wok, add garlic and green onion to the remaining oil, and cook until aromatic. Add diced onions and stir-fry for 2 minutes.

Add the cooked chunjang, black pepper, ginger, sugar, and shiitake soaking water gradually while stirring.

Add the cornstarch mixture to thicken the sauce, stirring continuously.

Cook the noodles in boiling water for about 8 minutes, then rinse under cold water to remove excess starch.

Serve the noodles topped with the sauce and garnished with julienned cucumber.

[Source: W Table]


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