Soy-Free Jajangmyeon
Discover the bold and savory flavors of Soy-Free Jajangmyeon, a delightful twist on the classic Korean black bean noodles. This comforting dish features thick wheat noodles coated in a rich, umami-packed black bean sauce made with chunjang, eliminating soy for a unique variation without compromising taste. Tender pork belly or chicken pairs beautifully with a medley of vibrant vegetables like zucchini, carrots, cabbage, and shiitake mushrooms, creating a harmonious balance of textures and flavors. The sauce is thickened to perfection, bringing all the ingredients together in a lusciously creamy coating. Ready in just 50 minutes, this hearty and wholesome meal is perfect for weeknight dinners and serves four generously. Vegan modification tips, a soy-free guarantee, and traditional Korean flavors make this dish a standout.
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Recipe Information
Ingredients
- 500 grams thick wheat noodles
- 200 grams pork belly or chicken breast
- 1 medium zucchini
- 1 medium potato
- 1 medium onion
- 1 small carrot
- 100 grams shiitake mushrooms
- 100 grams green cabbage
- 4 tablespoons chunjang (Korean black bean paste)
- 300 milliliters vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 teaspoons sesame oil
- 2 tablespoons olive oil or avocado oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by slicing the pork belly or chicken breast into small bite-sized pieces.
Chop the zucchini, potato, onion, carrot, shiitake mushrooms, and cabbage into small, evenly-sized pieces.
Boil a pot of water and cook the thick noodles as per package instructions until al dente. Drain and set aside, adding a teaspoon of sesame oil to prevent sticking.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the meat and stir-fry until it's browned and cooked through.
Add the onion, stir-frying until they are translucent. Next, add the potato and carrot, cooking for 3-4 minutes.
Add the zucchini, cabbage, and mushrooms. Stir-fry for another 3-4 minutes until all the vegetables are softened.
Move the stir-fry mixture to one side of the pan. Add the chunjang to the empty side and fry it in the remaining oil for 1-2 minutes to reduce bitterness.
Combine the stirred chunjang with the meat and vegetables thoroughly. Pour the vegetable broth into the pan, stirring to mix well.
Bring the mixture to a simmer. In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the pan to thicken the sauce. Let it simmer for about 3 minutes until it thickens.
Season with salt and black pepper to taste.
Serve the noodles in individual bowls, topping them generously with the black bean sauce mixture. Drizzle with a little sesame oil before serving.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 148 mg | 50% | |
| Sodium | 5736 mg | 249% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 43.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3020 mg | 64% | |
*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.
