Vegan Jjajangmyeon

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Black bean paste
Dried Udon Noodles
Dried Shiitake Mushrooms
Lodge 14 inch Cast Iron Wok

Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens

Vegan Jjajangmyeon
Serves 4 to 6


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

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