Vegan Beef Japchae
Experience the perfect fusion of savory, sweet, and smoky flavors with this Vegan Beef Japchae, a plant-based twist on the classic Korean noodle stir-fry. Made with chewy sweet potato glass noodles, tender vegan beef slices, and a medley of vibrant vegetables like spinach, carrot, bell pepper, and mushrooms, this dish delivers a satisfying and colorful meal. The homemade sauce, a blend of gluten-free soy sauce, mirin, sesame oil, and a hint of garlic and sugar, infuses every bite with authentic umami flavors. Easy to prepare in under an hour, this gluten-free and vegan-friendly recipe is perfect as a comforting main course or a crowd-pleasing side dish. Garnished with sesame seeds and green onions for a flavorful finishing touch, this Vegan Beef Japchae is a nutritious and flavorful way to enjoy one of Korea’s most beloved dishes.
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Ingredients
- 200 grams sweet potato glass noodles
- 150 grams vegan beef slices
- 4 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons mirin
- 2 tablespoons sesame oil
- 1 tablespoon granulated sugar
- 2 cloves minced garlic
- 100 grams spinach leaves
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 150 grams button mushrooms, sliced
- 1 small onion, thinly sliced
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
Directions
Step 1
Begin by soaking the sweet potato glass noodles in room temperature water for about 20 minutes or until softened, then drain and set aside.
Step 2
Prepare the sauce by mixing the soy sauce, mirin, sesame oil, sugar, and minced garlic in a small bowl. Set aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the sliced onion and cook until translucent, about 2 minutes.
Step 4
Add the vegan beef slices to the pan, stirring occasionally until slightly crispy on the edges, about 3-4 minutes.
Step 5
Add the carrots, red bell pepper, mushrooms, and spinach to the pan. Stir-fry together until the vegetables are tender yet crisp, approximately 5-7 minutes.
Step 6
Add the soaked and drained noodles into the pan. Pour the prepared sauce over the noodles and vegetables, gently tossing everything together to ensure even coating.
Step 7
Continue to cook for another 5 minutes, stirring occasionally, until the noodles are cooked through and the sauce is fully absorbed.
Step 8
Garnish with chopped green onions and sesame seeds before serving.
Step 9
Serve hot as a main course or a side dish.
Nutrition Facts
| Serving size | (1038.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1327.1 |
| Total Fat 55.2g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 22.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4888.5mg | 0% |
| Total Carbohydrate 166.4g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 45.2g | |
| Protein 47.3g | 0% |
| Vitamin D 15IU | 0% |
| Calcium 290.7mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2470.8mg | 0% |
Source of Calories