Chajangmyeon

Chajangmyeon is a delightful Korean noodle dish featuring thick wheat noodles topped with a savory black bean sauce, vegetables, and a hint of sweetness. This vegetarian version is rich in flavor and offers a satisfying meal perfect for any day of the week.

Ingredients

• Wheat noodles - 200 grams
• Black bean paste (chunjang) - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Onion, diced - 1 medium
• Zucchini, diced - 1 small
• Carrot, julienned - 1 medium
• Cabbage, shredded - 100 grams
• Sugar - 1 teaspoon
• Soy sauce - 1 tablespoon
• Water - 250 milliliters
• Sesame oil - 1 teaspoon
• Green onion, chopped - for garnish

Steps

1. Cook the wheat noodles according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent.
3. Add the diced zucchini and julienned carrot to the pan, cooking for about 5 minutes until the vegetables are slightly tender.
4. Stir in the shredded cabbage and cook for another 3 minutes until it wilts.
5. Add the black bean paste to the pan, stirring well to combine with the vegetables. Cook for 2-3 minutes until the paste is heated through.
6. Pour in the water, soy sauce, and sugar, mixing well. Let the sauce simmer for about 5-7 minutes until it thickens slightly.
7. Add the cooked noodles to the sauce, tossing to coat the noodles evenly.
8. Drizzle with sesame oil and mix well. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 90 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from vegetables, aiding digestion.
• Provides plant-based protein from noodles and vegetables.

Tags