Soy-Free Jajangmyeon

Dive into the rich, savory world of Korean comfort food with this Soy-Free Jajangmyeon recipe, a delicious twist on the beloved black bean noodle dish. Perfect for those avoiding soy, this version swaps out traditional additives while keeping all the iconic flavors. Featuring tender pork belly or chicken, a medley of vibrant vegetables like zucchini, shiitake mushrooms, and cabbage, and the deep umami of fried chunjang (Korean black bean paste), this dish delivers bold, hearty satisfaction. The thick, chewy noodles soak up a luxuriously velvety sauce thickened with cornstarch, creating the perfect balance of textures. Ready in just under an hour, it’s an ideal weeknight dinner bursting with authentic taste. Serve it steaming hot and drizzle with sesame oil for an extra layer of nutty aroma—your family and friends won’t even miss the soy!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Start by slicing the pork belly or chicken breast into small bite-sized pieces.

Step 2

Chop the zucchini, potato, onion, carrot, shiitake mushrooms, and cabbage into small, evenly-sized pieces.

Step 3

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.

Step 4

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.

Step 5

Add the onion, stir-frying until they are translucent. Next, add the potato and carrot, cooking for 3-4 minutes.

Step 6

Add the zucchini, cabbage, and mushrooms. Stir-fry for another 3-4 minutes until all the vegetables are softened.

Step 7

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.

Step 8

Combine the stirred chunjang with the meat and vegetables thoroughly. Pour the vegetable broth into the pan, stirring to mix well.

Step 9

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.

Step 10

Season with salt and black pepper to taste.

Step 11

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

Serving size	(1898.9g)

Amount per serving	% Daily Value*
Calories	2891.3

Total Fat 180.5g	0%
Saturated Fat 50.5g	0%
Polyunsaturated Fat 14.7g
Cholesterol 148.5mg	0%
Sodium 5735.5mg	0%
Total Carbohydrate 262.1g	0%
Dietary Fiber 25.1g	0%
Total Sugars 43.4g
Protein 60.3g	0%

Vitamin D 18IU	0%
Calcium 262.9mg	0%
Iron 12.2mg	0%
Potassium 3019.6mg	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: 55.7%

Protein: 8.3%

Carbs: 36.0%