Korean · Dinner
Korean Black Bean Noodle Style Rice (Gluten-Free)
Ground pork simmered in a gluten-free black bean sauce made from doenjang and tamari, tossed with onion, zucchini, and potato, served over steamed white rice. The sauce turns glossy and deep brown, echoing jajangmyeon but built entirely without wheat noodles or wheat-based black bean paste.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
733Calories
37.8gProtein
27.2gFat
72.5gCarbs
9.2gSugar
6.8gFiber
1780mgSodium
93mgChol
8.4gSat Fat
1210mgPotassium
88mgCalcium
4.2mgIron
1.1mcgVitamin B12
23mgVitamin C
gluten-free
high-fiber
protein-rich
gluten-free
Instructions
1
Prep
Dice the onion, zucchini, and potato into small cubes; mince the garlic and ginger so everything cooks evenly.
2
Sauté
Heat vegetable oil in a wok over medium-high heat and cook ground pork for 3–4 minutes, breaking it up, until browned and no pink remains.
3
Bloom
Push pork to one side, add doenjang, garlic, and ginger to the cleared space; cook for 1 minute until fragrant and darkened.
4
Simmer
Stir in onion, zucchini, potato, tamari, and 1/2 cup water; cover and simmer over medium heat for 8 minutes until potato is tender.
5
Thicken
Stir in cornstarch slurry and simmer uncovered over medium-low heat for 2 minutes, stirring constantly, until sauce coats the back of a spoon.
6
Plate
Spoon cooked rice into a bowl, ladle pork and sauce over top, and scatter sliced scallion over the sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz420g ground pork
- 4 tbsp4 tbsp doenjang (Korean soybean paste, gluten-free)
- 2 tsp2 tsp gochugaru (optional, for color depth)
- 2/3 cup100g onion
- 2/3 cup90g zucchini
- 2/3 cup100g potato
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tsp4 tsp tamari soy sauce (gluten-free)
- 2 tsp2 tsp cornstarch mixed with 2 tbsp (30ml) water
- 2 tbsp30ml vegetable oil
- 1 1/3 cup260g white rice, cooked
- 22 scallion, for garnish
