Jjajangmyeon (Zucchini Noodles)

Jjajangmyeon with zucchini noodles is a delightful low-carb twist on the traditional Korean dish, featuring a savory black bean sauce paired with fresh, spiralized zucchini. This brunch recipe is not only satisfying but also packed with flavor, making it a healthy choice for any meal.

Ingredients

• Zucchini - 2 medium
• Pork belly, diced - 150 grams
• Onion, finely chopped - 1 medium
• Garlic, minced - 3 cloves
• Black bean paste (Chunjang) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Oyster sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Water - 200 ml
• Green onion, chopped - 2 tablespoons
• Sesame seeds - 1 tablespoon

Steps

1. Using a spiralizer, spiralize the zucchini into noodles and set aside.
2. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the diced pork belly and cook until browned and crispy, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pan, sautéing until the onion is translucent, about 3-4 minutes.
4. Stir in the black bean paste, soy sauce, oyster sauce, and sugar, mixing well to combine with the pork and onion mixture.
5. Pour in the water and let the sauce simmer for about 10 minutes, allowing it to thicken slightly.
6. In a separate pan, heat the remaining tablespoon of vegetable oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
7. Divide the zucchini noodles between two plates and top with the jjajang sauce. Drizzle with sesame oil and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 380
• Protein: 22 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 40 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and other vegetables.

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