Chewy Rice Noodle Jjajangmyeon: A Healthy Twist
Chewy Rice Noodle Jjajangmyeon: A Healthy Twist
Guilt-Free Rice Noodle Jjajangmyeon You Can Enjoy Even While Dieting
Sometimes, the craving for jjajangmyeon strikes! This recipe offers a healthier, delicious way to satisfy that craving with rice noodles instead of traditional wheat ones. While I don’t make the noodles from scratch, my homemade jjajang sauce is perfectly seasoned to my taste, making it a dish I crave often. The unique ingredients ensure a fantastic flavor. Instead of using traditional black bean paste (chun-jang), I opt for jjajang powder, which is incredibly convenient and results in a less greasy, cleaner taste. The chewy rice noodles are a perfect match! This dish was born out of a desire for jjajangmyeon during a diet period. Surprisingly, it’s delicious! The combination of chewy rice noodles, fresh seafood, and savory pork makes this a nutritious and satisfying meal. Start your week on a healthy note with this delightful dish! ♡
Main Ingredients- Stir-fry Rice Noodles 1 pack (250g) – For a delightfully chewy texture.
- Pork 2 cups – You can choose cuts like tenderloin or sirloin based on your preference.
- Potato 1 – Adds sweetness and a soft texture.
- Onion 1 – Enhances sweetness and flavor.
- Cabbage 2 leaves – Contributes a crisp texture and sweetness.
- Water 2 bowls – Used to achieve the desired sauce consistency.
Sauce- Grapeseed Oil 1 Tbsp – For stir-frying the ingredients.
- Minced Garlic 1 Tbsp – Adds aromatic depth.
- Cooking Wine (Mirin/Chouju) 1 Tbsp – Helps to remove any pork odor.
- Jjajang Powder 2 cups – Adjust quantity to your preference (approx. 100-120g).
- Grapeseed Oil 1 Tbsp – For stir-frying the ingredients.
- Minced Garlic 1 Tbsp – Adds aromatic depth.
- Cooking Wine (Mirin/Chouju) 1 Tbsp – Helps to remove any pork odor.
- Jjajang Powder 2 cups – Adjust quantity to your preference (approx. 100-120g).
Cooking Instructions
Step 1
First, prepare the stir-fry rice noodles. Soak 1 pack (250g) in lukewarm water for about 10-15 minutes according to the package instructions. This helps them retain their chewy texture when stir-fried. Ensure they are thoroughly drained after soaking.
Step 2
Prepare fresh squid and shrimp. Clean the squid and cut it into bite-sized pieces (about 2-3 cm). Peel and devein the shrimp.
Step 3
Peel the potato and cut it into 1.5 cm cubes. Slice or cube the onion. Cut the cabbage leaves into similar sized pieces.
Step 4
Slice the pork (2 cups) thinly, similar to how you would for japchae. You can slice it yourself or ask your butcher to do it for you for convenience.
Step 5
Heat a wok or large skillet over high heat. Add 1 Tbsp of grapeseed oil and stir-fry the sliced pork until it’s lightly browned. Remove the cooked pork to a separate bowl. This step helps to render the fat and enhance the flavor.
Step 6
Add another 1 Tbsp of grapeseed oil to the same pan. Add the cubed potatoes and stir-fry over medium heat. Cook until the potatoes become slightly translucent and begin to soften.
Step 7
When the potatoes are halfway cooked, add the sliced onions and stir-fry them together. Continue to cook until the onions become translucent and release their sweetness.
Step 8
Now, add the chopped cabbage, squid, and shrimp to the pan. Stir-fry quickly, ensuring all ingredients are well combined. Be careful not to overcook the seafood, as it can become tough. High heat and short cooking time are key here.
Step 9
Return the stir-fried pork to the pan. Pour in 2 bowls of water (about 400ml). Once the water comes to a boil, add 2 cups of jjajang powder, stirring well to prevent clumps. Reduce heat to medium-low and simmer until the sauce thickens to your desired consistency. You can adjust the amount of jjajang powder to achieve your preferred thickness.
Step 10
In a separate pot, bring plenty of water to a boil. Add the soaked rice noodles and cook for about 1 minute, or according to package directions. Be careful not to overcook, as they can become mushy. Drain the noodles and rinse them under cold water, then drain thoroughly in a colander.
Step 11
Place the drained rice noodles into a serving bowl. Spoon a generous amount of the hot jjajang sauce over the noodles.
Step 12
Finally, top with half a hard-boiled egg and sprinkle with toasted sesame seeds for an extra nutty flavor. Your delicious rice noodle jjajangmyeon is ready!
Step 13
Serve immediately while hot and enjoy the delightful combination of chewy noodles and rich jjajang sauce.
