Soy-Free Japchae
Delight in the vibrant flavors of Soy-Free Japchae, a healthy twist on the classic Korean stir-fried noodle dish, perfect for those avoiding soy-based ingredients. This recipe features chewy sweet potato starch noodles, tender marinated beef skirt steak, and a colorful medley of fresh vegetables like red bell pepper, carrots, spinach, and shiitake mushrooms. Instead of traditional soy sauce, a tangy blend of balsamic vinegar and maple syrup is used to create a naturally sweet and savory profile. Enhanced with nutty sesame oil and a sprinkle of toasted sesame seeds, this gluten-free, soy-free delight is as nutritious as it is satisfying. Ready in under an hour, Soy-Free Japchae is an elegant yet accessible dish that’s perfect for weeknight dinners or special occasions. Serve warm and savor every bite of this wholesome Korean classic!
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Ingredients
- 200 g sweet potato starch noodles (dangmyeon)
- 150 g beef skirt steak
- 1 medium red bell pepper
- 1 medium carrot
- 150 g spinach
- 100 g shiitake mushrooms
- 2 whole green onion
- 3 cloves garlic
- 3 tbsp sesame oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp toasted sesame seeds
Directions
Step 1
Begin by soaking the sweet potato noodles in warm water for at least 30 minutes until softened. Drain and set aside.
Step 2
While the noodles are soaking, cut the beef skirt steak into thin strips. In a bowl, mix 1 tablespoon of sesame oil, balsamic vinegar, maple syrup, minced garlic, and a pinch of salt and pepper. Marinate the beef in this mixture while preparing the vegetables.
Step 3
Slice the red bell pepper and carrot into thin julienne strips. Trim and slice the green onion into long thin strips.
Step 4
Clean and slice the shiitake mushrooms. Blanch the spinach in boiling water briefly, then immediately transfer it to a bowl of ice water. Once cooled, squeeze out the excess water and set aside.
Step 5
Heat a pan over medium-high heat and add 1 tablespoon of sesame oil. Sauté the marinated beef until cooked through, about 4-5 minutes. Remove the beef from the pan and set aside.
Step 6
In the same pan, add another tablespoon of sesame oil and briefly stir-fry the sliced shiitake mushrooms for about 2 minutes until browned. Add the bell pepper and carrot and continue stir-frying for 3 minutes until slightly soft.
Step 7
Add the spinach and green onion to the pan and stir-fry for an additional 2 minutes. Season with a little salt and pepper.
Step 8
Add the soaked and drained noodles to the pan and toss everything together. Allow the noodles to absorb the flavors for about 3-4 minutes, stirring frequently.
Step 9
Return the cooked beef to the pan and mix everything well to combine all the ingredients.
Step 10
Adjust the seasoning with more salt and pepper if necessary. Finish by sprinkling toasted sesame seeds over the top before serving.
Step 11
Serve warm and enjoy your soy-free Japchae!
Nutrition Facts
| Serving size | (937.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1620.8 |
| Total Fat 62.7g | 0% |
| Saturated Fat 12.7g | 0% |
| Polyunsaturated Fat 17.8g | |
| Cholesterol 112.5mg | 0% |
| Sodium 2705.7mg | 0% |
| Total Carbohydrate 212.8g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 30.6g | |
| Protein 50.1g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 314.7mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 2419.5mg | 0% |
Source of Calories