Keto Jjajangmyeon

Keto Jjajangmyeon is a low-carb twist on the classic Korean noodle dish, featuring zucchini noodles topped with a rich and savory black bean sauce made from fermented soybeans. This dish offers a satisfying umami flavor while keeping your carb intake in check.

Ingredients

• Zucchini - 2 medium
• Ground pork - 200 grams
• Black bean paste (fermented) - 2 tablespoons
• Soy sauce (low sodium) - 1 tablespoon
• Garlic (minced) - 3 cloves
• Ginger (minced) - 1 teaspoon
• Onion (diced) - 1 small
• Sesame oil - 1 tablespoon
• Vegetable broth - 100 milliliters
• Green onions (sliced) - 2 for garnish
• Black pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Spiralize the zucchini using a spiralizer to create zucchini noodles and set aside.
2. In a large skillet, heat olive oil over medium heat and add diced onion, cooking until translucent, about 3-4 minutes.
3. Add minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
4. Increase the heat to medium-high and add the ground pork, cooking until browned and cooked through, about 5-7 minutes.
5. Stir in the black bean paste and soy sauce, mixing well to combine with the pork mixture.
6. Pour in the vegetable broth and bring to a simmer for about 5 minutes, allowing the sauce to thicken slightly.
7. Add the zucchini noodles to the skillet, tossing gently to coat them with the sauce, and cook for an additional 2-3 minutes until the noodles are slightly softened.
8. Drizzle with sesame oil and season with black pepper to taste.
9. Serve hot, garnished with sliced green onions.

Nutrition

• Calories: 350
• Protein: 26 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in protein, aiding in muscle building and repair.

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