KETO BLACKBEAN NOODLES | Jjajangmyeon – Low Carb & Low Calorie Korean/Chinese Noodles

KETO BLACKBEAN NOODLES | Jjajangmyeon – Low Carb & Low Calorie Korean/Chinese Noodles

July 27, 2019 4 By William Morgan


hey what’s up you guys it’s Bee welcome
back to my channel and to another recipe
video this video we are doing Jjajangmyeon which is black bean noodles and
honestly guys this turned out amazing so
stick around for the recipe. So the
traditional version of this recipe
generally has potato and daikon radish
as well as sometimes zucchini and some
onion so I’ve got the zucchini and onion
and I decided to replace the potato with
celeriac so celeriac is basically a root
and it kind of has a texture like
potatoes I will often use it to mash or
you can use it to bake like a baked
potato but mashed celeriac is amazing
and it’s a really good substitute or if
you can’t find celeriac you can use
radishes like the little red radishes that also also have kind of a potato like
texture when they’re boiled so I’m
basically just taking everything I’ve
got one zucchini a half of an onion and
I end up using about a third of a small
celeriac which is around about a cup and
a half once it’s diced and I’m gonna be
basically just dicing everything up into
little cubes probably about 1 centimeter
by 1 centimeter so that everything cooks
in relatively the same amount of time
although I do end up putting the
celeriac and before the other vegetables
just cause it’s a little bit harder and
will take a little bit longer to cook
and then usually you traditional recipe
or have pork belly I for some reason
just really don’t like pork belly I’m
not a huge fan of the texture I don’t
like really fatty cuts of meat so
instead I’ve got two cuts of pork loin
and again I’m just dicing those into
little cubes so that it can cook in
roughly the same amount of time as the
vegetables and honestly I don’t think I
missed the pork belly I think it was
perfect
so next you’re gonna want to put a
couple of tablespoons oil into a pan and
before you add in anything else you’re
gonna actually fry off the black bean
paste by itself black bean paste has a
little bit of a bitter taste to it so if
you fry it off like this it just reduces
the bitterness and improves the overall
flavor you can get black bean paste from
Asian supermarkets or from online I
actually got a chili black bean paste so
it’s a little bit spicier and a little
bit redder than other ones but it was
amazing and so before I put in the pork
I’m just putting in the celeriac by
itself for about five minutes so that it
takes a longer to cook so I added in a
little bit of water just to help almost
steam it along and then once that had
been in there for about five minutes I
added in the pork belly for probably
another three to four minutes before we
add in the rest of the vegetables so
overall this whole thing in pan is
probably going to take about half an
hour and so once the pork have been in
it for a couple of minutes
I added the zucchini and onion and from
this point on it’ll probably be
about 20 minutes and I made it basically
over the hole in the middle of the
vegetables and added back in the black
bean paste to the pan and I sort of
fried it off for a couple of minutes and
then mix it in with the pitch to this
before everything now you can use either
stock or water I just used water and it
was perfect and I added about 2 cups
and you’re gonna simmer this with the
lid on if you want to add a little bit
of sweetness just add a pinch of stevia
and if it needs to thicken up a bit
what you can do is put half a teaspoon
of psyllium husk with some water and
stir that through and that
it’s a really very amazing way that you
can use so for the noodles I just used a
brand of like shiritaki or konjak noodles
they’ve got no carbs no calories no
anything it’s just made out of basically
insoluble fiber and to cook those you
put them in a hot pan with no oil or
anything like that and you basically
just cook them until all the moisture
coming out of them which you’ll know
when it’s ready because it makes a
spooky noise and that’s kind of them but
you can also do it with zucchini noodles
so this was honestly an amazing
recipe it took or maybe three minutes
and so you could do it on a weeknight
really easily it freezes perfectly you could
take it to work the next day and it was
super tasty so I would HIGHLY reccomend you
give it a go let me know if you do and
I’ll see you guys next time