Gluten-Free Jajangmyeon
Discover the rich flavors of Korea with this Gluten-Free Jajangmyeon recipe, a delightful twist on the classic black bean noodle dish that caters to gluten-free diets. Featuring tender pork belly, hearty vegetables like zucchini, potato, and carrot, and a savory gluten-free black bean sauce, this recipe retains the authentic depth of flavor while accommodating dietary restrictions. The sauce is thickened to perfection with a potato starch slurry, delivering a luscious texture that coats every strand of the gluten-free noodles. Ready in under 45 minutes, this comforting dish is perfect for weeknight dinners or special occasions. Garnished with vibrant green onions and a drizzle of sesame oil, it's a crowd-pleasing, irresistible meal that celebrates the beloved Korean flavor profile.
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Recipe Information
Ingredients
- 400 grams Gluten-free noodles
- 200 grams Pork belly
- 1 medium Zucchini
- 1 medium Potato
- 1 small Onion
- 1 small Carrot
- 4 tablespoons Gluten-free black bean paste
- 2 cloves Garlic
- 1 tablespoon Sugar
- 2 tablespoons Gluten-free soy sauce
- 2 cups Water
- 2 tablespoons Potato starch
- 2 tablespoons Water for starch slurry
- 3 tablespoons Vegetable oil
- 2 Green onions
- 1 teaspoon Sesame oil
- to taste Salt and pepper
Instructions
Begin by boiling the gluten-free noodles according to the package instructions. Once cooked, drain and set aside.
Prepare the vegetables by dicing the zucchini, potato, onion, and carrot into small cubes. Mince the garlic and thinly slice the green onions, keeping the onion greens separate for garnish.
Cut the pork belly into small, bite-sized pieces.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the pork belly and cook until slightly crispy, about 5 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and sauté for about 30 seconds until fragrant.
Add the diced vegetables (zucchini, potato, onion, and carrot) to the skillet. Stir-fry for about 5 minutes until they are slightly softened.
Return the pork to the skillet. Add the gluten-free black bean paste and sugar, stirring everything to combine well.
Pour in the gluten-free soy sauce and 2 cups of water. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
In a small bowl, mix the potato starch with 2 tablespoons of water to make a slurry. Gradually stir this into the skillet to thicken the sauce, cooking for an additional 2 minutes.
Season the sauce with salt and pepper to taste. Turn off the heat and stir in the sesame oil.
Serve the black bean sauce over the cooked gluten-free noodles, garnishing with sliced green onion tops.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 148 mg | 50% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 38.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2124 mg | 45% | |
*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.
