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.
9ouncesKorean sweet potato noodlesabout half a package of 500 gram noodles
5ouncessirloin beef, thinly sliced
¼onion, thinly sliced
½bell pepper, thinly sliced
1carrot, cut into matchstick sizes
3ouncesshiitake mushroom, thinly sliced
4ouncesspinach, stems cut off1 bunch
sesame seeds for garnish
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.