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Picture of Korean Black-Bean Noodles (Jajangmyeon)
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4684 kcal 234 %
  • Fat 226 g 348 %
  • Saturated 56 g 282 %
  • Carbs 506 g 169 %
  • Fiber 43 g 171 %
  • Protein 160 g 320 %
  • Cholesterol 1039 mg 346 %
  • Sodium 442 mg 18 %
  • Calcium 589 mg 59 %
  • Magnesium 621 mg 148 %
  • Potassium 5235 mg 111 %
  • Iron 31 mg 170 %
  • Zinc 20 mg 179 %
  • Phosphorus 2505 mg 358 %
  • Vitamin A 148 µg 16 %
  • Vitamin C 163 mg 181 %
  • Thiamin (B1) 8 mg 646 %
  • Riboflavin (B2) 4 mg 283 %
  • Niacin (B3) 61 mg 380 %
  • Vitamin B6 3 mg 234 %
  • Folate equivalent (total) 2400 µg 600 %
  • Vitamin B12 5 µg 202 %
  • Vitamin D 2 µg 10 %
  • Vitamin E 21 mg 142 %
  • Vitamin K 246 µg 205 %

* 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.

Korean Black-Bean Noodles (Jajangmyeon)

Ingredients

  • ⅓ cup vegetable oil
  • 3 medium scallions, cut into 1-inch pieces
  • ⅓ cup Korean black-bean paste (chunjang)
  • 8 oz. pork belly, cut into ½-inch cubes
  • 6 oz. green cabbage, coarsely chopped (2 cups)
  • 1 large onion, coarsely chopped (1½ cups)
  • 1 medium potato, peeled and cut into ½-inch cubes (1⅓ cups)
  • 1 small zucchini, cut into ½-inch cubes (1⅓ cups)
  • 4 oz. squid, cleaned and cut into bite-size pieces
  • 4 oz. medium shrimp, peeled, deveined, and cut into bite-size pieces
  • 1 tsp. sugar
  • 2 bunches (18 oz.) jajangmyeon noodles
  • 2 Tbsp. potato starch
  • 1 tsp. toasted sesame oil

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