Low Carb Jajangmyeon

Indulge in the bold, savory flavors of Low Carb Jajangmyeon, a healthier twist on the beloved Korean noodle dish. This recipe swaps traditional wheat noodles for zucchini noodles, or "zoodles," making it perfect for those following low-carb or keto diets. Tender pork belly is paired with sautéed onions, cabbage, mushrooms, and a rich, umami-packed black bean sauce, thickened to perfection with a cornstarch slurry. Sweetened with a sugar substitute, this dish maintains its authentic, slightly sweet profile while staying diet-friendly. Quick to prepare in just under 45 minutes, this recipe offers a satisfying, nutrient-packed meal that's hearty yet light. Perfectly savory, mildly sweet, and brimming with vegetables, this Low Carb Jajangmyeon is a guilt-free way to enjoy Korean comfort food at home.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Using a spiralizer, create zucchini noodles (zoodles) from the 4 medium zucchinis. Set them aside for later use.

Step 2

Slice the pork belly into small bite-sized pieces.

Step 3

Dice the onion, chop the cabbage into small chunks, and slice the mushrooms.

Step 4

Minced the garlic cloves finely.

Step 5

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.

Step 6

Remove the pork from the pan and set aside, leaving the rendered fat in the pan.

Step 7

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.

Step 8

Stir in the black bean paste and cook for an additional 2 minutes until the paste becomes aromatic.

Step 9

Add soy sauce, water, sugar substitute, and black pepper to the pan. Mix well and bring to a gentle simmer.

Step 10

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.

Step 11

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.

Step 12

Taste for seasoning and adjust with salt or additional sugar substitute if desired.

Step 13

Remove from heat and drizzle with sesame oil for extra fragrance.

Step 14

Serve the low-carb Jajangmyeon hot, garnished with optional sesame seeds or chopped green onions.

Nutrition Facts

Serving size	(1870.5g)

Amount per serving	% Daily Value*
Calories	1967.7

Total Fat 151.8g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat 9.1g
Cholesterol 144mg	0%
Sodium 11337.8mg	0%
Total Carbohydrate 130.5g	0%
Dietary Fiber 17.0g	0%
Total Sugars 75.1g
Protein 40.4g	0%

Vitamin D 7IU	0%
Calcium 301.0mg	0%
Iron 6.9mg	0%
Potassium 3272.6mg	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: 66.7%

Protein: 7.9%

Carbs: 25.5%