Vegetarian Beef Japchae

Savor the rich, savory flavors of Vegetarian Beef Japchae, a plant-based twist on the classic Korean noodle dish. Made with vibrant sweet potato noodles, tender plant-based beef strips, and a rainbow of fresh stir-fried vegetables like spinach, carrots, and bell peppers, this recipe is as wholesome as it is delicious. The dish is coated in a perfectly balanced sweet and savory sauce of soy sauce, sesame oil, and a touch of brown sugar, delivering the iconic umami flavor that Japchae is known for. Quick to prepare and loaded with nutrients, this vegetarian Japchae is an ideal choice for a satisfying weeknight dinner or a show-stopping addition to your Asian-inspired meal repertoire. Serve warm and garnished with sesame seeds for an authentic and visually stunning presentation.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 g Sweet potato noodles
• 200 g Plant-based beef strips
• 5 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Brown sugar
• 3 cloves Garlic cloves
• 100 g Spinach
• 1 medium Carrot
• 1 medium Bell pepper
• 1 small Onion
• 150 g Mushrooms
• 2 stalks Green onion
• 1 tbsp Sesame seeds
• 0.25 tsp Black pepper
• 2 tbsp Vegetable oil

Directions

Step 1

Begin by preparing the vegetables. Peel and julienne the carrot, thinly slice the bell pepper and onion, mince the garlic, chop the mushrooms, and cut the green onion into 2-inch pieces.

Step 2

Bring a pot of water to a boil and cook the sweet potato noodles according to the package instructions, usually around 6-7 minutes, until tender. Drain and rinse under cold water. Set aside.

Step 3

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the plant-based beef strips and cook for about 3-4 minutes until they are browned. Remove from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of vegetable oil. Sauté the garlic until fragrant, then add the onions, cooking until they become translucent, about 2 minutes.

Step 5

Add the carrots, bell pepper, and mushrooms to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Step 6

Add the spinach and cook until wilted, about 2 minutes, then return the cooked plant-based beef strips to the skillet.

Step 7

Turn down the heat to low and add the cooked noodles to the skillet with the vegetable mixture. Drizzle with soy sauce, sesame oil, and sprinkle with brown sugar. Gently toss everything together to ensure the noodles and vegetables are well coated in the sauce.

Step 8

Season with black pepper to taste, then add the green onions and sesame seeds, gently mixing one last time.

Step 9

Serve the Vegetarian Beef Japchae warm, garnished with additional sesame seeds if desired.

Nutrition Facts

Serving size	(1133.7g)

Amount per serving	% Daily Value*
Calories	1465.1

Total Fat 87.0g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 33.4g
Cholesterol 0mg	0%
Sodium 4178.2mg	0%
Total Carbohydrate 111.9g	0%
Dietary Fiber 24.3g	0%
Total Sugars 37.3g
Protein 63.9g	0%

Vitamin D 0IU	0%
Calcium 368.1mg	0%
Iron 12.2mg	0%
Potassium 3530.6mg	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: 52.7%

Protein: 17.2%

Carbs: 30.1%