Stir-Fried Jjajang Noodles recipe - ingredients, nutrition and when to eat it
This Chinese-style noodle dish is made by stir-frying chunjang with pork, onions, and vegetables, then mixing it with boiled noodles.
This Chinese-style noodle dish is made by stir-frying chunjang with pork, onions, and vegetables, then mixing it with boiled noodles. The sweet and savory sauce clings richly to the noodles, making it a satisfying lunch or dinner.
Noodles · 25 minutes to cook
Nutrition (per 644g serving): 663.5 kcal · protein 27.3g · carbohydrate 91.6g · fat 19.4g · sodium 1428.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Briefly stir-fry the chunjang in oil to reduce its heavy taste and bring out its savory aroma.
Tips: Drain the noodles thoroughly so the sauce does not become watery.
Tips: If the sauce is too thick, add water one tablespoon at a time until it reaches the right consistency.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Boiled wheat noodles and somyeon — 250 g
- Ground pork — 60 g
- Onion — 0.5 pc
- Cabbage — 40 g
- Zucchini — 40 g
- Green onion — 15 g
- Garlic — 1 pc
- Black bean paste — 2 Tbsp
- Oyster sauce — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 Tbsp
- Potato starch — 1 tsp
- Water — 100 ml