Dairy-Free Jajangmyeon
Enjoy the bold flavors of Korean comfort food with this **Dairy-Free Jajangmyeon**, a delightful twist on the classic black bean noodle dish. This recipe features chewy, fresh jajangmyeon noodles coated in a rich, savory black bean sauce made from stir-fried **chunjang (black bean paste)**, tender bites of pork belly, and a medley of hearty vegetables like zucchini, potatoes, and cabbage. The addition of cucumber slices adds a fresh, crisp garnish to balance the dish. Quick to prepare and completely free of dairy, it's the perfect choice for a flavorful, fuss-free dinner that’s also lactose-intolerant friendly. Whether you’re new to Korean cuisine or a seasoned fan, this dairy-free version of jajangmyeon will bring authentic taste straight to your table.
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Recipe Information
Ingredients
- 400 grams fresh jajangmyeon noodles
- 200 grams pork belly
- 1 medium onion
- 1 medium zucchini
- 1 small potato
- 100 grams daikon radish
- 100 grams green cabbage
- 4 tablespoons black bean paste (chunjang)
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 cups water
- 1 small cucumber
Instructions
Prepare the vegetables by dicing the onion, zucchini, potato, daikon radish, and cabbage into small, even pieces. Slice the cucumber into thin strips for garnishing later.
Cut the pork belly into small bite-sized pieces.
In a large pot, bring water to a boil and cook the jajangmyeon noodles according to the package instructions. Drain, rinse under cold water, and set aside.
In a non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the black bean paste (chunjang) and stir-fry for about 2-3 minutes until the paste turns glossy.
Push the paste to the side of the skillet and add the pork belly. Cook until the meat starts to brown.
Add the onion, potato, daikon radish, and zucchini to the skillet. Stir-fry for about 5 minutes until the vegetables are slightly softened.
Mix in 3 cups of water and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 10-12 minutes.
Dissolve 1 tablespoon of cornstarch in a small amount of cold water to create a slurry. Stir the slurry into the sauce to thicken it.
Add the sugar and sesame oil to the thickened sauce. Stir well and cook for another 2 minutes.
Serve the cooked noodles in bowls, ladle the black bean sauce generously over the noodles, and top with cucumber slices for a fresh crunch.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 40.5 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2250 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
