Jjajangmyeon

Jjajangmyeon is a comforting Korean noodle dish topped with a rich, savory black bean sauce, featuring a medley of vegetables and lean protein. This healthy version maintains the traditional flavors while incorporating nutritious ingredients for a wholesome lunch option.

Ingredients

• Whole wheat noodles - 200 grams
• Lean pork (or tofu for vegetarian) - 150 grams, diced
• Black bean paste (chunjang) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Zucchini - 1 small, diced
• Carrot - 1 medium, diced
• Onion - 1 medium, diced
• Green onion - 2 stalks, chopped
• Vegetable broth - 200 ml
• Cornstarch - 1 tablespoon (mixed with 2 tablespoons water)
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the whole wheat noodles according to package instructions, drain, and set aside.
2. In a large pan, heat sesame oil over medium heat and add minced garlic and ginger, sautéing until fragrant.
3. Add the diced onion and cook until translucent, then incorporate the diced pork (or tofu) and cook until browned.
4. Stir in the black bean paste, soy sauce, and vegetable broth, mixing well to combine.
5. Add the diced zucchini and carrot, and simmer for about 5-7 minutes until the vegetables are tender.
6. Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2 minutes.
7. Season with salt and pepper to taste, then remove from heat.
8. Serve the noodles in bowls, topped with the jjajang sauce, and garnish with chopped green onions.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 50 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in fiber due to whole wheat noodles and vegetables, promoting digestive health.
• Lean protein from pork or tofu supports muscle maintenance and repair.

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