Jjajangbap

Jjajangbap is a savory Korean dish featuring pasta coated in a rich black bean sauce, perfect for a hearty meal. This dairy-free version allows everyone to enjoy the bold flavors of traditional Korean cuisine.

Ingredients

• Pasta (spaghetti or udon) - 200 grams
• Black bean paste (chunjang) - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (diced) - 1 medium
• Zucchini (diced) - 1 small
• Carrot (diced) - 1 small
• Green bell pepper (diced) - 1 small
• Soy sauce - 2 tablespoons
• Sugar - 1 teaspoon
• Vegetable broth - 200 ml
• Sesame oil - 1 teaspoon
• Green onions (sliced) - 2 tablespoons for garnish

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium heat.
3. Add minced garlic and diced onion to the pan, sautéing until the onion is translucent.
4. Stir in the diced zucchini, carrot, and green bell pepper, cooking until the vegetables are tender, about 5-7 minutes.
5. Push the vegetables to one side of the pan and add the black bean paste, sautéing it for 1-2 minutes to enhance the flavor.
6. Mix the sautéed vegetables with the black bean paste, then add the soy sauce, sugar, and vegetable broth.
7. Bring the mixture to a simmer, allowing it to thicken for about 5 minutes.
8. Combine the cooked pasta with the sauce, stirring well to coat.
9. Drizzle with sesame oil and garnish with sliced green onions before serving.

Nutrition

• Calories: 520
• Protein: 15 g
• Carbs: 84 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains antioxidants from black beans and vegetables, which may support overall health.

Tags