Korean · Dinner
Korean Black Bean Noodle Style Rice (Low-Calorie)
Lean ground pork stir-fried with black bean paste, onion, zucchini and cabbage over steamed rice, finished with a light cornstarch slurry instead of the usual oil-heavy roux. Savoury, faintly sweet and glossy, the sauce clings to the vegetables and rice.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
397Calories
26.4gProtein
11.1gFat
47.6gCarbs
9.6gSugar
4.2gFiber
878mgSodium
65mgChol
3.7gSat Fat
745mgPotassium
70mgCalcium
2.9mgIron
0.8mcgVitamin B12
18mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Dice the onion and zucchini, chop the cabbage, mince the garlic, and mix cornstarch with water.
2
Sauté the ground pork over medium heat in a nonstick pan for 3–4 minutes, breaking it up, until lightly browned and no longer pink.
3
Add onion, zucchini, cabbage, and garlic to the pan over medium heat; cook 4–5 minutes, stirring often, until vegetables soften and cabbage turns translucent.
4
Push vegetables to one side, add black bean paste to the cleared space, and cook over medium-low heat for 1 minute until darkened and fragrant.
5
Stir the paste through the pork and vegetables, pour in chicken stock and sugar, and simmer over medium heat for 4 minutes until tender and bubbling.
6
Stir in cornstarch slurry and sesame oil over medium heat for 1–2 minutes, stirring constantly, until the sauce thickens and turns glossy.
7
Plate
Spoon rice into a shallow bowl, ladle pork and black bean sauce over top, and finish with cucumber slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g lean ground pork
- 4 tbsp60g black bean paste (chunjang)
- 1 cup150g onion
- 1 1/3 cup170g zucchini
- 1 1/2 cup130g cabbage
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cornstarch mixed with 2 tbsp water
- 1 cup240ml low-sodium chicken stock
- 1 tsp1 tsp sesame oil
- 1 1/2 cup280g white rice, cooked
- 2 tsp2 tsp sugar
- a few slices cucumber, for garnish
