Vegan Korean Black Bean Sauce Noodles
While the traditional version of this dish uses pork, this vegan version uses cubes of kabocha squash, a splash of red wine, and dried porcini mushrooms for a complex and richly flavored sauce.
- 1 Tb oil
- 2 tsp garlic minced
- 1/2 c Korean black bean paste sometimes called Chinese black bean paste
- 2 c kabocha squash 1" dice
- 1 c onion 1/2" dice
- 2 c zucchini 1" dice
- ¼ c red wine or water if you don't want to use wine
- 1/4 c dried porcini mushrooms (or dried shitake mushrooms with stems removed) rehydrated in water for at least 5 minutes
- 2 c water
- 1 c cabbage sliced
- 2 Tb potato starch or cornstarch mixed with 4 Tb water
- 1 lb Jia Jiang Myeon noodles or other noodles cooked according to package directions
Heat oil to medium heat. Saute chopped garlic for 30 seconds to 1 minute until fragrant.
Add black bean paste and saute for 1-2 minutes.
Add kabocha squash and cook 3-4 minutes until squash starts to soften slightly.
Add zucchini and onion. Cook 1-2 minutes. Deglaze pan with red wine and porcini mushroom with liquid.
Add water and cabbage. Bring sauce to a simmer. Add potato starch and cook for 8-10 minutes until kabocha squash is tender and easily pierced with a fork.
Ladle over individual bowls of hot, cooked noodles.
- If pressed for time, make this sauce 2-3 days in advance and refrigerate. Reheat and serve with fresh boiled noodles for a quick meal. Freeze the sauce, if you would really like to make a big batch.
- Key denoters of this dish are the glossiness of the sauce and the opaque white al dente onions that peek through the black abyss of sauce when first made.
- Fermented black bean paste products vary greatly in saltiness. Adjust the amount as needed if using a different brand.
- Potato starch will result in a silkier, glossier sauce and is the preferred thickener of choice. Substitute with cornstarch if you don’t have it on hand.
- While traditionally made with small diced cubes of pork, when made en masse, ground pork can be substituted just as easily while also being easier on the pocketbook.
Calories: 641kcal | Carbohydrates: 127g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Sodium: 1474mg | Potassium: 1239mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1910IU | Vitamin C: 63.3mg | Calcium: 102mg | Iron: 2.6mg