Carrot Jajangmyeon

I first came across this carrot jajangmyeon (당근 자장면) idea while watching Culinary Class War, season 2, episode 12, during the carrot challenge, and it immediately caught my attention. Using carrots instead of noodles felt unexpected, but the dish still tasted very much like jajangmyeon, just lighter and more vegetable focused.

This recipe is my home kitchen take on that idea, keeping the classic jajang sauce process but pairing it with gently steamed spiralized carrots for a comforting yet lighter bowl, just the way Chef Hudeokjuk prepared it.

Watch How I Make Carrot Jajangmyeon at Home

Ingredients

• 2 to 3 medium carrots, spiralized (net 450 g / 16 oz)
• 150 g (5.2 oz) pork tenderloin medallions, thinly sliced
• 2 tsp mirin (sweet rice wine)
• Ground black pepper, to taste
• 2 Tbsp chunjang (Korean black bean paste)
• 1 tsp white or yellow miso paste
• 1 Tbsp lard or neutral cooking oil
• 1/2 medium red onion (120 g / 4.2 oz), sliced into half-moons

How to Make Carrot Jajangmyeon

1. Marinate the pork
In a bowl, combine the pork, mirin, and a light sprinkle of black pepper. Mix well and set aside while you prepare the other ingredients.

2. Prepare the sauce paste
In a small bowl, mix the chunjang and miso paste until smooth. Set aside.

3. Fry the sauce base
Heat the lard or oil in a wok or large pan over low heat. Add the chunjang–miso mixture and gently fry it for about 20 to 30 seconds, stirring constantly so it doesn’t burn. The paste should become glossy and aromatic.

4. Add the pork and onion
Increase the heat to medium. Add the marinated pork and stir-fry until mostly cooked through. Add the red onion and continue stir-frying until softened and fragrant.

5. Steam the carrots
While the sauce is cooking, place the spiralized carrots in a steamer basket and steam over medium heat for about 5 minutes, until tender but still slightly crisp.

6. Serve
Divide the steamed carrots between serving plates and spoon the hot jajang sauce generously over the top. Serve immediately.

Tips

• Frying the chunjang first helps mellow its bitterness and develop a smoother, more rounded flavor before adding the pork and onion.
• When spiralizing carrots, the thinner end pieces tend to break easily. This is normal. For a more noodle-like texture, use the more connected part of the carrot. If you don’t have a spiralizer, you can julienne the carrots instead.
• This dish has a lighter sauce that gently coats the carrots, rather than the thick, heavy sauce typical of classic jajangmyeon.
• Serve immediately for the best texture, as the carrots will continue to soften as they sit.
• This dish is best enjoyed fresh, but it can be reheated briefly. When reheating, warm it gently for about 1 minute. Longer or repeated reheating can cause the carrots to soften and lose their noodle-like texture.

*** Step by step photos and printable recipe card will be available later in the week. 🙂

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