Carrot Jajangmyeon (Korean Black Bean Sauce with Carrot Noodles)

Black bean sauce served over carrot noodles

Carrot Jajangmyeon (Korean Black Bean Sauce with Carrot Noodles)

This carrot jajangmyeon pairs classic Korean black bean sauce with spiralized carrots, offering a lighter, vegetable-forward way to enjoy the familiar flavors of jajangmyeon.

Prep Time15

Cook Time10

Total Time25

Course: Noodles

Cuisine: Korean Chinese

Keyword: Carrot Jajangmyeon, Korean Black Bean Sauce with Carrot Noodles

Servings:

Calories: 227kcal

Author: Sue Pressey

Equipment

Spiralizer

Ingredients

3 carrots (net 450 g / 16 oz), spiralized
150 g pork tenderloin (5.2 oz), thinly sliced
2 tsp mirin (sweet rice wine)
ground black pepper , to taste
2 Tbsp chunjang (Korean black bean paste)
1 tsp white miso paste (Shiro miso)
1 Tbsp lard (preferred) or neutral cooking oil
120 g red onion (4.2 oz), sliced into half-moons

Instructions

Marinate the pork. In a bowl, combine the pork, mirin, and a light sprinkle of black pepper. Mix well and set aside while you prepare the other ingredients.
Prepare the sauce paste. In a small bowl, mix the chunjang and miso paste until smooth. Set aside.
Fry the sauce base. Heat the lard or oil in a wok or large pan over low heat. Add the chunjang–miso mixture and gently fry it for about 20 to 30 seconds, stirring constantly so it doesn’t burn. The paste should become glossy and aromatic.
Add the pork and onion. Increase the heat to medium. Add the marinated pork and stir-fry until mostly cooked through. Add the red onion and continue stir-frying until softened and fragrant.
Steam the carrots. While the sauce is cooking, place the spiralized carrots in a steamer basket and steam over medium heat for about 5 minutes, until tender but still slightly crisp.
Serve. Divide the steamed carrots between serving plates and spoon the hot jajang sauce generously over the top. Serve immediately.

Nutrition