Gluten-Free Jajangmyeon

Indulge in the rich, savory flavors of Gluten-Free Jajangmyeon, a wholesome twist on the beloved Korean-Chinese noodle dish. Made with tender pork belly, a medley of fresh vegetables, and a luscious black bean sauce, this recipe delivers all the umami-packed goodness of traditional jajangmyeon in a gluten-free format. Gluten-free noodles pair seamlessly with the thick, glossy sauce, enhanced by gluten-free black bean paste and soy sauce for an authentic taste. A touch of sesame oil and a vibrant green onion garnish make this dish irresistible. Perfect for weeknight dinners or special occasions, this quick and easy recipe is ready in under 45 minutes, serving up comfort and bold flavors for everyone—including those with gluten sensitivities.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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
• 0 to taste Salt and pepper

Directions

Step 1

Begin by boiling the gluten-free noodles according to the package instructions. Once cooked, drain and set aside.

Step 2

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.

Step 3

Cut the pork belly into small, bite-sized pieces.

Step 4

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.

Step 5

In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and sauté for about 30 seconds until fragrant.

Step 6

Add the diced vegetables (zucchini, potato, onion, and carrot) to the skillet. Stir-fry for about 5 minutes until they are slightly softened.

Step 7

Return the pork to the skillet. Add the gluten-free black bean paste and sugar, stirring everything to combine well.

Step 8

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.

Step 9

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.

Step 10

Season the sauce with salt and pepper to taste. Turn off the heat and stir in the sesame oil.

Step 11

Serve the black bean sauce over the cooked gluten-free noodles, garnishing with sliced green onion tops.

Nutrition Facts

Serving size	(1827.1g)

Amount per serving	% Daily Value*
Calories	2781.1

Total Fat 172.6g	0%
Saturated Fat 48.9g	0%
Polyunsaturated Fat 34.4g
Cholesterol 148.5mg	0%
Sodium 4726.4mg	0%
Total Carbohydrate 260.2g	0%
Dietary Fiber 17.3g	0%
Total Sugars 38.3g
Protein 47.1g	0%

Vitamin D 0IU	0%
Calcium 199.2mg	0%
Iron 6.0mg	0%
Potassium 2123.7mg	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: 55.8%

Protein: 6.8%

Carbs: 37.4%