Kelp Noodle Jjajangmyeon
Kelp Noodle Jjajangmyeon
Ingredients
For the Jjajangmyeon
- 4 green onion, diced, plus more for garnish
- 4 cups zucchini, diced
- 4 cups yellow onion, diced
- 8 tablespoons garlic, minced
- 1 pound chicken thigh, skinless, boneless, cut into 1/2-inch pieces
- 2 pounds kelp noodles
- 8 tablespoons lemon juice
- 3 teaspoons baking soda
- 1 1/4 seconds spray oil
- to taste zero calorie sweetener, of choice
- 4 tablespoons oyster sauce
- 2 teaspoons black pepper
- to taste salt
- 4 cups water
- 12 tablespoons fermented black bean paste
For the Topping
- 4 teaspoons gochugaru, (depending on your spice level)
- 4 Persian cucumber, thinly sliced into strips
- 4 teaspoons sesame seeds
Instructions
- 1
Dice the green onions, yellow onions, and zucchini. Thinly slice the Persian cucumbers into strips for topping.
⏱️ 10 min
- 2
Prepare the kelp noodles by placing them in a bowl and mixing with the lemon juice and baking soda. Gently massage the noodles for a few minutes until they begin to soften. Let them sit for 5 minutes.
⏱️ 7 min
- 3
Rinse and drain the softened kelp noodles thoroughly under cold water. They should become even softer. Set aside.
⏱️ 3 min
- 4
Heat a large pan or wok over medium-high heat. Spray with oil and add the chicken thigh pieces. Cook for 3-5 minutes, or until lightly browned and mostly cooked through.
⏱️ 5 min
- 5
Add the diced yellow onion, diced green onion, and diced zucchini to the pan with the chicken. Stir and cook for another 5-7 minutes, until the vegetables are halfway cooked through and slightly tender.
⏱️ 7 min
- 6
Add the fermented black bean paste to the pan. Stir well to combine with the chicken and vegetables. Cook for 2-3 minutes, stirring frequently, to cook off the bitterness of the paste.
⏱️ 3 min
- 7
Pour in the water and stir to incorporate the black bean paste into a sauce. Bring to a simmer.
⏱️ 3 min
- 8
Season the sauce with salt, black pepper, zero calorie sweetener (to your preference), and oyster sauce. Stir until well combined.
⏱️ 2 min
- 9
Add the prepared kelp noodles to the pan with the sauce. Toss gently to ensure the noodles are fully coated with the jjajang sauce. Cook for 2-3 minutes, allowing the noodles to absorb some of the flavor.
⏱️ 3 min
- 10
Divide the kelp noodle jjajangmyeon among four plates. Garnish each serving with the thinly sliced Persian cucumbers, a sprinkle of gochugaru (if desired), and sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kelp Noodle Jjajangmyeon
For the Jjajangmyeon
- 4 green onion, diced, plus more for garnish
- 4 cups zucchini, diced
- 4 cups yellow onion, diced
- 8 tablespoons garlic, minced
- 1 pound chicken thigh, skinless, boneless, cut into 1/2-inch pieces
- 2 pounds kelp noodles
- 8 tablespoons lemon juice
- 3 teaspoons baking soda
- 1 1/4 seconds spray oil
- to taste zero calorie sweetener, of choice
- 4 tablespoons oyster sauce
- 2 teaspoons black pepper
- to taste salt
- 4 cups water
- 12 tablespoons fermented black bean paste
For the Topping
- 4 teaspoons gochugaru, (depending on your spice level)
- 4 Persian cucumber, thinly sliced into strips
- 4 teaspoons sesame seeds
Instructions
- 1
Dice the green onions, yellow onions, and zucchini. Thinly slice the Persian cucumbers into strips for topping.
⏱️ 10 min - 2
Prepare the kelp noodles by placing them in a bowl and mixing with the lemon juice and baking soda. Gently massage the noodles for a few minutes until they begin to soften. Let them sit for 5 minutes.
⏱️ 7 min - 3
Rinse and drain the softened kelp noodles thoroughly under cold water. They should become even softer. Set aside.
⏱️ 3 min - 4
Heat a large pan or wok over medium-high heat. Spray with oil and add the chicken thigh pieces. Cook for 3-5 minutes, or until lightly browned and mostly cooked through.
⏱️ 5 min - 5
Add the diced yellow onion, diced green onion, and diced zucchini to the pan with the chicken. Stir and cook for another 5-7 minutes, until the vegetables are halfway cooked through and slightly tender.
⏱️ 7 min - 6
Add the fermented black bean paste to the pan. Stir well to combine with the chicken and vegetables. Cook for 2-3 minutes, stirring frequently, to cook off the bitterness of the paste.
⏱️ 3 min - 7
Pour in the water and stir to incorporate the black bean paste into a sauce. Bring to a simmer.
⏱️ 3 min - 8
Season the sauce with salt, black pepper, zero calorie sweetener (to your preference), and oyster sauce. Stir until well combined.
⏱️ 2 min - 9
Add the prepared kelp noodles to the pan with the sauce. Toss gently to ensure the noodles are fully coated with the jjajang sauce. Cook for 2-3 minutes, allowing the noodles to absorb some of the flavor.
⏱️ 3 min - 10
Divide the kelp noodle jjajangmyeon among four plates. Garnish each serving with the thinly sliced Persian cucumbers, a sprinkle of gochugaru (if desired), and sesame seeds.
⏱️ 2 min