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Picture of Jjajangmyeon (Korean Black Bean Noodles) Recipe
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6980 kcal 349 %
  • Fat 344 g 529 %
  • Saturated 58 g 288 %
  • Carbs 778 g 259 %
  • Fiber 71 g 284 %
  • Protein 202 g 405 %
  • Cholesterol 1041 mg 347 %
  • Sodium 1277 mg 53 %
  • Calcium 724 mg 72 %
  • Magnesium 970 mg 231 %
  • Potassium 7077 mg 151 %
  • Iron 48 mg 266 %
  • Zinc 28 mg 256 %
  • Phosphorus 3335 mg 476 %
  • Vitamin A 165 µg 18 %
  • Vitamin C 39 mg 43 %
  • Thiamin (B1) 12 mg 1000 %
  • Riboflavin (B2) 5 mg 368 %
  • Niacin (B3) 84 mg 528 %
  • Vitamin B6 3 mg 252 %
  • Folate equivalent (total) 4059 µg 1015 %
  • Vitamin B12 5 µg 211 %
  • Vitamin D 2 µg 16 %
  • Vitamin E 52 mg 347 %
  • Vitamin K 87 µg 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Jjajangmyeon (Korean Black Bean Noodles) Recipe

Ingredients

  • 1 cup (225ml) vegetable oil (only if you're stir-frying the black bean sauce; see note), plus more for stir-frying the meat and aromatics
  • One 8-ounce (225g) jar black bean sauce (see note)
  • 6 large shell-on shrimp (3 1/2 ounces; 100g)
  • 6 ounces (170g) boneless, skinless pork belly, cut into 1/4-inch dice
  • 2 scallions, white and light-green parts only, cut into 1/4-inch dice
  • 1/2 teaspoon minced peeled fresh ginger (or more, if you want a stronger ginger flavor)
  • 1 small (6-ounce; 170g) yellow onion, cut into 1/4-inch dice, divided
  • 1 teaspoon (5ml) Korean soy sauce, plus more to taste
  • 1 small (5-ounce; 150g) white potato, peeled and cut into 1/4-inch dice
  • 1 cleaned squid body (about 2 1/2 ounces; 70g), cut into 1/4-inch dice
  • 1 tablespoon (15ml) oyster sauce, plus more to taste
  • 1 1/2 teaspoons (8g) sugar
  • Freshly ground black pepper
  • 1 teaspoon potato starch mixed with 2 teaspoons (10ml) water
  • Enough jjajangmyeon noodles for 4 servings
  • Julienned cucumber, cooked green peas, or thinly sliced scallions, for garnish

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