Dairy-Free Jajangmyeon

Indulge in the rich, savory flavors of Dairy-Free Jajangmyeon, a comforting Korean-Chinese noodle dish that’s perfect for those seeking a dairy-free twist on a classic favorite. Featuring tender pork belly, fresh jajangmyeon noodles, and a medley of hearty vegetables like zucchini, daikon radish, and green cabbage, this recipe is brought to life with the deep umami of stir-fried black bean paste (chunjang). The silky sauce, thickened with cornstarch for that signature texture, coats every strand of noodle, while a garnish of crisp cucumber slices adds a refreshing crunch. Ready in under an hour, this dish is an easy yet satisfying meal that’s perfect for busy weeknights or a homemade takeout night. Bursting with bold flavors and entirely dairy-free, Dairy-Free Jajangmyeon is guaranteed to impress!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Cut the pork belly into small bite-sized pieces.

Step 3

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.

Step 4

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.

Step 5

Push the paste to the side of the skillet and add the pork belly. Cook until the meat starts to brown.

Step 6

Add the onion, potato, daikon radish, and zucchini to the skillet. Stir-fry for about 5 minutes until the vegetables are slightly softened.

Step 7

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.

Step 8

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.

Step 9

Add the sugar and sesame oil to the thickened sauce. Stir well and cook for another 2 minutes.

Step 10

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

Serving size	(2168.6g)

Amount per serving	% Daily Value*
Calories	2498.2

Total Fat 157.9g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat 24.6g
Cholesterol 148.4mg	0%
Sodium 5148.7mg	0%
Total Carbohydrate 225.7g	0%
Dietary Fiber 16.4g	0%
Total Sugars 51.3g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 272.9mg	0%
Iron 7.3mg	0%
Potassium 2089.4mg	0%

*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.

Source of Calories

Fat: 56.3%

Protein: 7.9%

Carbs: 35.8%