Low Sodium Jajangmyeon
Discover a healthier twist on a beloved Korean classic with this Low Sodium Jajangmyeon recipe! Combining the savory richness of black bean paste with tender pieces of lean pork (or chicken) and an array of vibrant vegetables like zucchini, potato, cabbage, and onion, this dish delivers hearty, well-balanced flavors while keeping salt levels in check. The sauce is thickened to perfection with a simple cornstarch slurry, ensuring a luscious coating for fresh noodles. With just 20 minutes of prep and 30 minutes of cook time, this wholesome, lower-sodium version of Jajangmyeon is ideal for a satisfying weeknight dinner. Perfectly plated and finished with a sprinkle of green onions, it’s proof that indulgent comfort food can also be mindful of your health. Keywords: low sodium Jajangmyeon, healthy Korean recipes, black bean noodles, low sodium dinner ideas.
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Recipe Information
Ingredients
- 400 grams fresh noodles
- 200 grams lean pork (or chicken breast)
- 1 medium zucchini
- 1 medium potato
- 1 medium onion
- 100 grams green cabbage
- 3 tablespoons low sodium black bean paste
- 2 teaspoons sugar
- 2 tablespoons cornstarch
- 250 ml water
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 inch ginger
- 2 stalks green onions
Instructions
Dice the pork (or chicken) into small pieces.
Chop the zucchini, potato, onion, and cabbage into bite-sized pieces.
Mince the garlic and ginger.
Heat the vegetable oil in a large pan over medium heat.
Add the garlic and ginger, sauté until fragrant, about 1 minute.
Add the diced pork (or chicken) and cook until it is no longer pink.
Include the chopped potato and onion, sauté until the onion is translucent.
Add the zucchini and cabbage, continuing to cook until all vegetables are soft.
Stir in the low sodium black bean paste and sugar, cooking for an additional 2-3 minutes.
Mix 250 ml of water with the cornstarch to make a smooth slurry. Stir the slurry into the pan to thicken the sauce.
Let the sauce simmer for about 5-6 minutes or until it reaches a desired consistency, stirring occasionally.
Meanwhile, boil the noodles according to package instructions, drain, and rinse under cold water.
Serve the noodles topped with the black bean sauce and garnish with chopped green onions if desired.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 38.5 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2762 mg | 59% | |
*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.
