Low Sodium Japchae

Experience a healthier twist on a Korean classic with this Low Sodium Japchae recipe, a vibrant and flavorful noodle dish perfect for any occasion. Made with chewy sweet potato starch noodles, fresh vegetables like spinach, carrots, and bell peppers, and umami-rich shiitake mushrooms, this dish shines with its naturally wholesome ingredients. The recipe swaps traditional soy sauce for low sodium soy sauce and balances the flavors with hints of sesame oil, mirin, and a touch of sweetness, ensuring it’s both heart-healthy and satisfying. Easy to prepare in just 40 minutes, this one-pan meal is ideal as a standalone entrée or a colorful side dish to round out your Korean-inspired feast. Whether you're embracing a low-sodium lifestyle or just looking for a lighter take on japchae, this wholesome recipe is sure to delight your taste buds!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Sweet potato starch noodles (dangmyeon)
• 150 grams Spinach
• 1 medium Carrot
• 1 medium Red bell pepper
• 1 small Yellow onion
• 3 cloves Garlic
• 100 grams Shiitake mushrooms (dried or fresh)
• 3 tablespoons Sesame oil
• 3 tablespoons Low sodium soy sauce
• 1 tablespoon Mirin
• 1 tablespoon Sugar
• 0.5 teaspoon Cracked black pepper
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Neutral oil (such as canola or vegetable oil)

Directions

Step 1

Soak 250 grams of sweet potato starch noodles in warm water for about 30 minutes until softened. If using dried shiitake mushrooms, soak them in warm water for 20 minutes or until they are soft, then slice them thinly.

Step 2

Blanch 150 grams of spinach in boiling water for 1 minute, then remove and rinse under cold water. Squeeze out the excess water from the spinach and set aside.

Step 3

Julienne 1 medium carrot, thinly slice 1 medium red bell pepper and 1 small yellow onion, and mince 3 cloves of garlic.

Step 4

Heat 1 tablespoon of sesame oil in a large pan or wok over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

Add the thinly sliced onion, carrot, and red bell pepper to the pan and stir-fry for about 5 minutes, until the vegetables are slightly softened.

Step 6

Add the sliced shiitake mushrooms to the pan and cook for an additional 3 minutes.

Step 7

Drain the soaked noodles and add them to the pan along with 3 tablespoons of low sodium soy sauce, 1 tablespoon of mirin, 1 tablespoon of sugar, and 0.5 teaspoon of cracked black pepper. Toss everything together, cooking for another 3-4 minutes until the noodles are tender and everything is well mixed.

Step 8

Turn off the heat and stir in the blanched spinach and 2 tablespoons of neutral oil. Mix well to ensure everything is evenly coated.

Step 9

Drizzle the remaining 2 tablespoons of sesame oil over the japchae, sprinkle 1 tablespoon of toasted sesame seeds over the top, and give everything a final toss.

Step 10

Serve immediately as a main dish or alongside other Korean dishes.

Nutrition Facts

Serving size	(912.4g)

Amount per serving	% Daily Value*
Calories	1770.4

Total Fat 75.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 17.9g
Cholesterol 0mg	0%
Sodium 1974.2mg	0%
Total Carbohydrate 259.6g	0%
Dietary Fiber 13.4g	0%
Total Sugars 33.2g
Protein 15.4g	0%

Vitamin D 112IU	0%
Calcium 297.0mg	0%
Iron 6.4mg	0%
Potassium 1959.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 3.5%

Carbs: 58.2%