This was my favorite noodle dish growing up
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- Опубліковано 28 вер 2024
- Today's #cookingvlog features the following plant-based recipe:
Jjajangmyeon:
Servings: 4
2 tablespoons extra virgin olive oil
1/4 cup jjajang paste (fermented black soybean paste)
1/4 cup soy protein (I use Planspired galbi)
1/2 cup diced onion
2-3 cloves garlic, minced
2 large shiitake mushrooms, sliced
1 Yukon potato, diced
3/4 Korean zucchini, diced
1 carrot, diced
2 tablespoons brown rice syrup (can sub in maple syrup)
1 tablespoon soy sauce
2 cups vegetable broth
1 1/2 cup chopped cabbage
2 scallions, chopped
2 teaspoons potato starch
16 ounces noodles, cooked according to package instructions
2 cups slivered cucumber
Instructions
1. Add 1 tablespoon EVOO to a small pot over medium high heat. Next, add 1/4 cup jjajang paste, stirring constantly to avoid burning. When the paste begins to shimmer (about 2 minutes) remove from heat and set aside.
2. Next add 1 tablespoon olive oil into a large saute pan. Sautee soy protein for about 2 minutes, until browned. Remove from pan and set aside.
3. Add a little more oil and then add onions, garlic, mushrooms, and gochugaru. Stir until onions become translucent (around 2 minutes). Add carrots, zucchini, and potatoes, together with brown rice syrup, soy sauce, and roasted jjajang paste. Stir until all the veggies are evenly coated.
4. Add vegetable stock and bring to a boil. Then reduce heat to medium-low and cook until potatoes are tender (about 10 minutes).
5. In the meantime, cook noodles according to package instructions and prepare the slurry by mixing together potato starch with 2 tablespoons water.
6. When potatoes are tender, add chopped cabbage and green onions. Stir slurry into sauce and cook for an additional minute over low heat, until sauce is thick and shiny. Add cooked soy protein.
7. Serve over the noodles, together with slivered cucumber.
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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The nongshim chapagetti noodles are my absolute favorite instant noodle of all time. We had a Korean foreign exchange student live with us for a few years when I was a kid and she would buy them pretty often from the local asian supermarket. She made a lot of spicy foods which tend to be kind of a lot for a kid who didn't grow up with them, but chapagetti was one of the few things we enjoyed together because it isn't spicy, although it is very flavorful. Even after she moved back to Korea I would beg my mom to buy me a few packets for Christmas (they're pretty expensive where I live). I'm autistic and tend to have bad food days where nothing sounds appetizing to me, but chapagetti always sounds good. Although I will admit I don't eat those little soy protein bits that come in the veggie packet.
I love that story 💓 that's beautiful 😍
Oh my goodness! That looks so delicious!
It was so so good!
My favorite instant noodle dish as a kid too
Am I the only one who clicked on this because we thought this was going to be a quick and easy meal 🤣
Hahahaha mostly it’s chopping veggies!
We should've known better. Lolol.
@@naiomisweets8942 😅😂🤣.
Got to admit it tho, she be throwing it down! 🥗🫕🧄🥑🫑🥘
Always have to look at the ingredients on the package. Love the video!
Yup!
I was waiting for this version contrast to the package version.. Thank u.
Oh yay! glad I could be helpful!
the vegan version is my favorite!!! it's a perfect base for a fast soup. i used to buy a 6-pack of it in the asian market.
Me toooooo!!!
I absolutely love you’re videos. I am Korean and I eat and cook a lot more Korean food than I used too. I even got into running because of you and I absolutely love it. I love chapagetti and jajangmyeon.❤
Not only looked delicious but sounded soo delicious too 😋
Amazon has the Assi black bean jjajang sauce you mentioned in your cookbook. Thanks Joanne!
Omg I’m eating Chapagetti as we speak! Might try your version too!
Hahahaha there’s a reason my dad ate it weekly!
This looks so good 💛😭
It's one of my all time favorite dishes!!!
@@TheKoreanVegan I'll have to try it out sometime, thank you!!
Looks incredible!
Thank you! It was so good!
That looks delicious!!!
Thank you! It was so good!
@@TheKoreanVegan I bet it was…if I had a bowl in front of me, I would devour it…lol
WOW you look so beautiful!! 😍 also the dish looks delicious!! Im def gunna make it for my family!
I bought Chunjang at the international market for the first time last week and I can’t stop making Jjajangmyeon! I know it’s not traditional, but I like to add a bit of gochujang too
omg same! i always pour out majority of the water so it’s more flavorful lol 💀
Me too!!
👍👍👍👍👍👍
Whoo hoo, can't wait to make this whole food version of one of my favourite childhood dishes! I'll probably use edamame noodles as a gluten free alternative, given my severe allergy to wheat. Then again, 100% buckwheat or japchae noodles would be good too. But the buckwheat would be too soft of a texture. Edamame noodles are more pliable and sturdy, and have a similar texture to rice noodles (which I can't have either while I'm trying to lower my glucose levels, so I'd better nix japchae too). I'm rambling now because I'm watching this at 5:40 am before I've had breakfast, and my stomach is rumbling hard after watching this delicious vlog, lol! I just might make this recipe as a savoury breakfast. 😋
A vegan friend of mine (ericsveganvan) told me chacharoni’s from Samyang are accidental vegan?
As long as there is no bell peppers in this, I have it 😂😂😂😂
Are they wheat or rice noodles?
LoL n/m, first ingredient, wheat. 😥. Not vegan, but gluten free for med reasons. No one chooses 100% GF just because! Some foods are just intolerable! I spent 4 months near Itaewan (sp?) In a little village in the foothill of the mountain. Coming from the US, first time in another country, it was quite an eye opener! Found out I could cook cucumbers there, delish! dumplings, of course are my favourites. Not pot stickers, but I cannot remember what they're called. I learned to navigate the bus from my village into the town outside the military base. I don't want to spell it wrong twice! That's where I found the yummy dumpling shop! To be 20 again!!!
They are wheat noodles. Most Korean dishes are made with wheat noodles.
Dont make wrong
I will definitely make this! I love Soon Vegi ramen! It’s my absolute favorite! This recipe is hands down better then any store bought ones but for those looking Paldo now has a instant Jjajang Ramen which is vegan friendly!
Paldo! Will have to look into that one!
You do this to me every time. I think I have the weeks menu figured out, the shopping list done and you drop a video of an amazing food that I have to try! Fortunately, the ingredients are things I have on hand usually, except the brand of noodles which I should be able to get at my H Mart. Thank you for the amazing food and the relaxing videos. You're a treasure
hahahaha, I can sooooooo relate to this!! I've basically given up on meal prepping because I'm constantly inspired by what I see on UA-cam! I'm glad you have all of these on hand and good luck with finding noodles at Hmart! Mine doesn't have the brand I prefer (Twin Marquis Shanghai Plain Noodles) but maybe yours does!
Délicieux !! I love the research and the results look so inviting. Too bad for the doggos but you deserve all this good alliums 😊
Hahaha you are right!
Delish 💚🥒
Indeed!
Heyyyyy thats looking gooooddddd anthony finished the bowl❤
Waiting for cookbook no 2 and more collabs.
Yes!!
Hi, does anyone know if there is a gluten-free black bean taste available outside Korea(I'm living in Europe), I tried making it myself from preserved black beans,but boy does it take forever. And still doesn't quite taste the same...
Hey Ginger! It's very very difficult because fermentation usually requires wheat. That said, I did find this one bottle that happens to be gluten free. It likely won't taste the same, but I think it might be better than trying to make it yourself! www.wholefoodsmarket.com/product/one-culture-foods-chinese-fermented-black-bean-sauce-13-oz-b0121qkey2
Joan, thank you so very much
You bet! You should check out this video where go through a Korean grocery store and discuss GF brands. I also spend the last 5 minutes walking through alternatives you can find at Western style groceries, since I know in Europe some of these ingredients can be much more difficult to procure! Good luck! ua-cam.com/video/vTfajrM7ZKc/v-deo.html
Yes,this vid is already saved in my 'recipe' folder!!!
And it helped me quite a lot already, I'm friends with a couple 'asian grocers' here (most of them don't specialize their shop to a specific cuisine so just call themselves Asian Market) and was able to request the specific not-usually-stocked version a couple of times. But some stuff they just can't get their hands on because it doesn't get imported.
It's a bummer sometimes if you remember how sth is supposed to taste,but simple can't tweak your ingredients right.
I love to experiment though,so I won't be defeated by my living situation or food restrictions 😂
I lnow this probably wasn't the intention but I learned there are black soybeans from this video. I've recently become infatuated with natto and have watched many videos of how to make it. But i didn't know that black soybeans or fermented black soybean paste existed before now. I do applaud you for recreating a childhood dish. My older brother used to watch me when I was younger. He once fed me canned octopus in red sauce over rice. I have no interest in recreating that though. Lol. The part of Florida that I'm from had Cuban sandwiches. I live in Missouri now. I miss cubano's (the people and the sandwiches). I also want to say how adorable both of your dogs are.
I love that you're learning more about different cuisines! I'll have to learn more about Cuban food and try and make some!!
@@TheKoreanVegan I'm enjoying the learning process. Thank you for sharing dishes with us. And I highly recommend Cuban food.
This looks so delicious and amazing. I'm so impressed by the end result. I'm going to try this myself 😋
They have a great spicy vegan version I’m obsessed with!
Yum!!!!
sound issues: when you're speaking it's very quiet but when your'e cooking it's very loud
와!!! 이거 진짜 맛있어요 ㅎㅎㅎ '일요일은 내가 짜파게티 요리사~' 이런 광고도 있었죠
Wow!! This is really good. There was also an advertisement saying 'On Sundays, I'm the Jjapaghetti chef~'
So, she basically made a whole packet of noodles for a video, just to discard it because it isn't vegan.
I mean, she just tried the home-made vegan recipe, not the instant noodle one.
These Ramen packets come in 5-6 packages.
Hope she actually donated the instant ramen noodles to charity though.
Better to waste it down the drain.
Personally, I wouldn't be so strict on myself for choosing a specific diet.
There should be some wiggle room.
Imagine going to a restaurant with a specific diet plan like keto/paleo/vegan/vegetarian/halal/kosher/whatever, and demanding the restaurant to make food to your liking.
What she should have done is simply NOT BUY the packet of instant noodles.
C'mon. Just show a picture of this stuff is good enough. You don't really have to buy it, make it and then not eat it. WTF, man.
My dad brought them to my house for when he comes over. He ate it. But thanks for being so conscientious and thoughtful with your comment.