🍜 Jjajangmyeon

Name: Jjajangmyeon
Total time: 35 min
Yield: 2
Cuisine: South Korea
Ingredients: 400 g fresh thick wheat noodles; 200 g pork shoulder, diced; 1 large onion, diced; 1 zucchini, diced; 4 tbsp Korean black bean paste (chunjang); 2 tbsp vegetable oil; 1 tsp sugar; 1 tbsp potato starch mixed with 3 tbsp water; 300 ml water

Origin: South Korea

1035kcal

per serving · 450 g

230kcal

per 100 g

36 gProtein8 g / 100 g

36 gFat8 g / 100 g

144 gCarbs32 g / 100 g

Jjajangmyeon is a Korean-Chinese dish of thick wheat noodles topped with a glossy, dark sauce of black bean paste stir-fried with diced pork, onion and zucchini. The sauce is savoury, slightly sweet and earthy, and coats every strand. It is mixed at the table and often eaten with yellow pickled radish and raw onion.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: wheat noodles, black bean paste

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

wheat noodlesporkonionzucchiniblack bean paste

Recipe

2 servings35 min

Ingredients

400 g fresh thick wheat noodles
200 g pork shoulder, diced
1 large onion, diced
1 zucchini, diced
4 tbsp Korean black bean paste (chunjang)
2 tbsp vegetable oil
1 tsp sugar
1 tbsp potato starch mixed with 3 tbsp water
300 ml water

Method

Fry the black bean paste in 1 tbsp oil over low heat for 2 minutes, stirring, then set aside.
In the remaining oil stir-fry the pork until browned, add onion and zucchini and cook 5 minutes.
Stir in the fried paste, sugar and water and simmer 5 minutes.
Thicken with the starch mixture until glossy.
Boil the noodles, drain and divide between bowls; pour the sauce over and mix before eating.

How to make it lighter

Noodles carry most of the calories: use a smaller nest and add extra zucchini and onion to the sauce.
Choose lean pork loin instead of shoulder and trim visible fat.
Frying the paste needs only a little oil; each tablespoon is about 120 kcal.

History

Jjajangmyeon was developed by Chinese immigrants in Korea, and its early history is usually linked to the port city of Incheon in the early 20th century. It adapted a northern Chinese noodle dish to Korean tastes with a sweeter black bean paste. Today it is one of the most popular delivery meals in South Korea.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →