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+ servings
bowl of sweet potato noodles mixed with variety of vegetables and beef.

Healthy Japchae Recipe

Kaylie
This is a healthy Japchae recipe made with sweet potato noodles and tossed with a variety of vegetables and beef. Gluten free and refined sugar free with delicious Korean flavors your family will love.
5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course dinner, lunch
Cuisine korean
Servings 4 people
Calories 418 kcal

Ingredients
  

  • 9 ounces Korean sweet potato noodles about half a package of 500 gram noodles
  • 5 ounces sirloin beef, thinly sliced
  • ¼ onion, thinly sliced
  • ½ bell pepper, thinly sliced
  • 1 carrot, cut into matchstick sizes
  • 3 ounces shiitake mushroom, thinly sliced
  • 4 ounces spinach, stems cut off 1 bunch

spinach seasoning

  • 1 garlic, minced
  • 1 teaspoon sesame oil
  • ¼ teaspoon kosher salt

Japchae sauce

  • 6 tablespoons coconut aminos
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • ¼ teaspoon kosher salt
  • teaspoon ground pepper
  • sesame seeds for garnish

Instructions
 

Prep the ingredients

  • Cut the onion, bell pepper, mushroom into thin slices. Keep ingredients separate. Cut the carrot into matchstick size pieces.

Make the spinach seasoning

  • Add the minced garlic, sesame oil and salt in a small bowl. Mix well.

Make the japchae sauce

  • Add coconut aminos, honey, sesame oil salt and pepper in a small bowl and mix well.

Cook the ingredients

  • Bring a large pot of water to a boil and blanch the spinach for about 30 seconds.
  • Scoop the spinach out and drain. Keep the pot of water to cook the noodles in. Rinse spinach with cold water, then squeeze the water out with your hand. Add the seasoning to the spinach and combine well. Set aside.
  • Heat 1 teaspoon of oil in a large pan on medium high heat. Add onions and cook until slightly yellow and soft, about 3-4 minutes. Take out of skillet and set aside.
  • Add additional oil as needed to the same pan. Add carrots and bell peppers and cook until slightly soft, with still a bend and bite to the vegetables, about 3-4 minutes. Take out of the pan and set aside.
  • Add additional oil as needed to the same pan. Add shiitake mushrooms and meat. Add 2 tablespoons of japchae sauce to the pan and mix well. Cook until meat is done, about 5 minutes. Set aside.
  • Cook the sweet potato noodles according to the package directions, boil for about 5-6 minutes. Make sure to not overcook the noodles. The texture should not break easily and will have a chew to it.
  • When done cooking, drain and rinse the noodles under cold water to stop the cooking process. Drain well.
  • Place the noodles in a large mixing bowl. Add the remaining japchae sauce and mix well into the noodles.
  • Add the spinach, onions, bell peppers, mushroom, beef and carrots into the noodles and combine well.
  • Garnish with sesame seeds.

Nutrition

Serving: 4peopleCalories: 418kcalCarbohydrates: 78gProtein: 10gFat: 8gSaturated Fat: 1gCholesterol: 21mgSodium: 480mgPotassium: 450mgFiber: 3gSugar: 15gVitamin A: 5672IUVitamin C: 29mgCalcium: 57mgIron: 2mg
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