Jajangbap

Jajangbap is a delightful Korean pasta dish that combines the rich, savory flavor of black bean sauce with tender pasta and fresh vegetables. This healthy twist on a classic dish is not only delicious but also packed with nutrients.

Ingredients

• Whole wheat spaghetti - 200 grams
• Black bean paste (chunjang) - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Onion, diced - 1 medium
• Carrot, diced - 1 small
• Zucchini, diced - 1 small
• Bell pepper, diced - 1 small
• Mushrooms, sliced - 100 grams
• Low-sodium vegetable broth - 150 ml
• Green onion, chopped - 2 tablespoons
• Sesame oil - 1 teaspoon
• Black sesame seeds - 1 teaspoon
• Salt - to taste

Steps

1. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and the onion is translucent.
3. Add the diced carrot, zucchini, bell pepper, and mushrooms to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender.
4. Stir in the black bean paste and mix well, ensuring the vegetables are evenly coated.
5. Pour in the vegetable broth and bring the mixture to a simmer. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
6. Add the cooked spaghetti to the skillet, tossing to combine all ingredients thoroughly. Season with salt to taste.
7. Drizzle the sesame oil over the pasta and garnish with chopped green onions and black sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in fiber from vegetables and whole wheat pasta, promoting digestive health.
• Low in saturated fat and cholesterol, making it heart-healthy.

Tags