Korean Jajangmyeon

Korean Jajangmyeon is a savory noodle dish featuring a rich black bean sauce, making it a comforting and satisfying meal. This dairy-free version is packed with flavor and easy to make, perfect for a quick dinner.

Ingredients

• Fresh wheat noodles - 200 grams
• Black bean paste (chunjang) - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Onion - 1 medium, diced
• Zucchini - 1 small, diced
• Carrot - 1 small, diced
• Potato - 1 small, diced
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sugar - 1 teaspoon
• Water - 300 milliliters
• Green onion - 2 stalks, chopped for garnish

Steps

1. Cook the fresh wheat noodles according to package instructions, then drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the minced garlic and continue to sauté for another minute until fragrant.
4. Stir in the diced zucchini, carrot, and potato, and cook for about 5-7 minutes, until the vegetables are tender.
5. Add the black bean paste and stir well to coat the vegetables. Cook for another 2 minutes.
6. Pour in the water, soy sauce, and sugar. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the sauce to thicken.
7. Once the sauce is thickened, add the cooked noodles to the pan, tossing them in the sauce until well coated.
8. Serve hot, garnished with chopped green onion.

Nutrition

• Calories: 480
• Protein: 13 g
• Carbs: 78 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from the vegetables, supporting digestive health.
• Provides a good source of plant-based protein from black bean paste.

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