Jajangmyeon
Moderate nutritional value
Korean wheat noodles in a thick black bean sauce with pork and onion.
Jajangmyeon is a Korean-Chinese noodle dish: thick wheat noodles covered with a glossy sauce of fried chunjang (black soybean paste), diced pork, onion, zucchini and potato, topped with cucumber strips. A 600 g bowl has about 800 kcal, 113 g of carbohydrate, mostly from refined noodles, 31 g of protein, 25 g of fat and about 1,360 mg of sodium. Using 150 g of noodles instead of 270 g saves about 180 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5.1g | 9.1% |
| Fat | 4.1g | 5.9% |
| Carbs | 19g | 6.3% |
| Simple Sugars | 6.65g | Estimate |
| Complex Carbs | 11.05g | Estimate |
| Fiber | 1.3g | 5.2% |
| Water | 71g | 2.8% |
| Calories | 133 | 5.9% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.88 | g | 4.4% |
| Monounsaturated | 1.97 | g | 7.9% |
| Polyunsaturated | 0.92 | g | 7.1% |
| Omega-3 | 0.276 | g | Estimate |
| Omega-6 | 0.644 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 2.1 | mg |
| Vitamin E | 0.31 | mg |
| Selenium | 14.6 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 1.07 | mcg | 0.1% |
| vitamin B1 | 0.086 | mg | 7.2% |
| vitamin B2 | 0.054 | mg | 4.2% |
| vitamin B3 | 0.731 | mg | 4.6% |
| vitamin B6 | 0.088 | mg | 5.2% |
| vitamin B9 | 6.92 | mcg | 1.7% |
| vitamin B12 | 0.068 | mcg | 2.8% |
| vitamin C | 2.1 | mg | 2.3% |
| vitamin D | 0.158 (6 IU) | mcg | 1.1% |
| vitamin E | 0.309 | mg | 2.1% |
| vitamin K | 3.46 | mcg | 2.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 14.2 | mg | 1.4% |
| iron | 0.581 | mg | 3.2% |
| magnesium | 18.4 | mg | 4.6% |
| phosphorus | 71.4 | mg | 10.2% |
| potassium | 148 | mg | 5.7% |
| sodium | 226 | mg | 9.8% |
| zinc | 0.731 | mg | 6.6% |
| copper | 0.101 | mg | 11.2% |
| manganese | 0.25 | mg | 10.9% |
| selenium | 14.6 | mcg | 26.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 140 | mg | 20.0% | 127% |
| Isoleucine | 208 | mg | 14.9% | 101% |
| Leucine | 375 | mg | 13.7% | 89% |
| Lysine limiting | 252 | mg | 12.0% | 76% |
| Methionine | 153 | mg | 14.6% | 97% |
| Phenylalanine | 355 | mg | 20.3% | 126% |
| Threonine | 196 | mg | 18.7% | 114% |
| Tryptophan | 66 | mg | 23.6% | 145% |
| Valine | 242 | mg | 13.3% | 88% |
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Recipe
See full recipeIngredients
- Pork shoulder or belly, diced 1 cm 250 g
- Vegetable oil 3 tbsp
- Chunjang (Korean black bean paste) 120 g (7 tbsp)
- Onions, diced 2 medium (300 g)
- Zucchini, diced 1 small (150 g)
- Potato, peeled and diced 1 medium (150 g)
- Sugar 1 1/2 tbsp
- Water 400 ml
- Potato starch, mixed with 60 ml water 2 tbsp (18 g)
- Fresh jajangmyeon noodles (thick wheat noodles) 600 g
- Cucumber, cut into thin strips 100 g
Instructions
- 1
Heat 2 tbsp of the oil in a small pan over low heat, add the chunjang and fry for 3 minutes, stirring constantly, until fragrant; set aside with its oil.
- 2
Heat the remaining oil in a wok or large pan over medium-high heat and fry the pork for 4 minutes until browned.
- 3
Add the potato and fry for 3 minutes, then add the onions and zucchini and fry for 4 minutes more, until the onions soften.
- 4
Stir in the fried chunjang and the sugar, pour in the water, bring to a boil and simmer for 10 minutes until the potato is tender.
- 5
Stir the starch mixture, pour it into the sauce and cook for 1-2 minutes, stirring, until thick and glossy.
- 6
Meanwhile boil the noodles in plenty of water for 4-5 minutes, drain, rinse briefly in warm water and divide among 4 bowls.
- 7
Ladle the sauce over the noodles and top with cucumber strips; mix well before eating.