Jjajangmyeon (Low Carb)

Jjajangmyeon, a beloved Korean dish, gets a low-carb twist with zucchini noodles and a rich black bean sauce. Perfect for a midnight snack, this dish is both satisfying and guilt-free.

Ingredients

• Zucchini - 2 medium
• Ground pork - 200 grams
• Black bean paste (Chunjang) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Garlic, minced - 3 cloves
• Onion, diced - 1 small
• Carrot, diced - 1/2 medium
• Green onion, chopped - 2 stalks
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Water - 200 milliliters
• Cornstarch - 1 teaspoon (optional for thickening)

Steps

1. Spiralize the zucchini using a spiralizer to create zucchini noodles and set aside.
2. In a medium skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant and the onion is translucent.
3. Add the ground pork to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
4. Stir in the diced carrot and cook for an additional 2-3 minutes until slightly softened.
5. Mix in the black bean paste and soy sauce, ensuring the meat and vegetables are well coated.
6. Pour in the water and bring to a simmer. If you prefer a thicker sauce, mix cornstarch with a bit of cold water and add to the skillet, stirring until the sauce thickens.
7. Add the zucchini noodles to the skillet, tossing gently to combine with the sauce. Cook for an additional 2-3 minutes until the noodles are tender but still slightly crisp.
8. Drizzle with sesame oil and garnish with chopped green onion before serving.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein from the ground pork, supporting muscle health.

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