Unlike Italian pasta, this one is never pre-mixed together in a pan prior to serving. Just as you can use a multitude of vegetables for an Italian ragu, so can you also add your choice of vegetables to this sauce. “Bap” meaning rice and “Myeon” meaning noodle in Korean. Served over hot rice, the dish becomes Jia Jiang Bap (짜장밥). Like many a spaghetti sauce, this one can be made well in advance and reheated and served over freshly boiled noodles rather quickly on a weeknight. Serve these noodles steaming hot or over brown rice, cauliflower rice, quinoa or another grain/vegetable of your choice. The Chinese version uses a sweet yellow fermented bean paste, while the Korean version uses a caramelized, black colored one.īrought to Korea by Chinese immigrants, this dish is nearly ubiquitous in Korea, much like spaghetti and tomato sauce that Italian immigrants brought to America. Originally from Beijing, ZhaZiang Mien is a Northern Chinese noodle dish typically transliterated with a “z” instead of the Korean version that is spelled with “j”. This dish encapsulates what it means to take something from your home country and make it your own in a new one using the ingredients available to you. While traditionally made with cubes of pork, this vegan version uses sweet cubes of kabocha squash and crunchy cabbage.ĭried porcini mushrooms and red wine add depth and roundness to the strong flavor of the black bean paste. Other vegan recipes you could try that are so fully rich on their own without meat are green garlic noodles, vegan mapo tofu, and easy Korean seaweed salad.
Not only do they look good but these Korean jia jiang myeon noodles can be prepared in as little as 30 minutes.
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