Low Carb Jajangmyeon
Dive into the delicious flavors of Low Carb Jajangmyeon, a guilt-free twist on the classic Korean black bean noodle dish. This vibrant recipe swaps out traditional wheat noodles for zucchini zoodles, creating a lighter and healthier option that's perfect for keto or low-carb diets. Tender pork belly pairs beautifully with a rich and savory black bean sauce made from chunjang, soy sauce, garlic, and a hint of sweetness from a sugar substitute. Fresh vegetables like onion, cabbage, and mushrooms add texture and depth, while a drizzle of sesame oil imparts an irresistible aroma. Ready in just 45 minutes, this satisfying meal is layered with bold flavors and wholesome ingredients, making it a perfect choice for weeknight dinners. Serve this low-carb wonder piping hot and garnish with sesame seeds or green onions for a restaurant-quality finish.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 200 grams Pork belly
- 1 medium Onion
- 150 grams Green cabbage
- 100 grams White button mushrooms
- 100 grams Julienned zucchini slices
- 3 tablespoons Black bean paste (chunjang)
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 cup Water
- 1 tablespoon Sugar substitute (erythritol or stevia)
- 2 teaspoons Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Using a spiralizer, create zucchini noodles (zoodles) from the 4 medium zucchinis. Set them aside for later use.
Slice the pork belly into small bite-sized pieces.
Dice the onion, chop the cabbage into small chunks, and slice the mushrooms.
Minced the garlic cloves finely.
In a large pan over medium heat, add 1 tablespoon of olive oil and sauté the pork belly pieces until they are golden brown and crispy, about 5-6 minutes.
Remove the pork from the pan and set aside, leaving the rendered fat in the pan.
Add the remaining olive oil to the pan along with the minced garlic, diced onion, cabbage, and mushrooms. Sauté until the vegetables are soft, about 4-5 minutes.
Stir in the black bean paste and cook for an additional 2 minutes until the paste becomes aromatic.
Add soy sauce, water, sugar substitute, and black pepper to the pan. Mix well and bring to a gentle simmer.
In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry, then add it to the pan. Stir thoroughly to thicken the sauce.
Return the cooked pork belly to the pan along with any accumulated juices. Add the sliced zucchini and julienned zucchini slices and toss everything together to coat well in the black bean sauce.
Taste for seasoning and adjust with salt or additional sugar substitute if desired.
Remove from heat and drizzle with sesame oil for extra fragrance.
Serve the low-carb Jajangmyeon hot, garnished with optional sesame seeds or chopped green onions.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 35.7 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3668 mg | 78% | |
*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.
