Gluten-Free Beef Japchae
Elevate your weeknight dinner with this flavorful and vibrant Gluten-Free Beef Japchae, a Korean-inspired stir-fry brimming with color and taste. This recipe swaps traditional noodles for gluten-free sweet potato starch noodles, ensuring it's perfect for those with dietary restrictions. Tender slices of marinated beef pair beautifully with a medley of colorful vegetables—julienned carrots, bell peppers, shiitake mushrooms, and wilted spinach—all brought together with a savory sweet-and-salty sauce made from gluten-free soy sauce, sesame oil, and garlic. Ready in just under an hour, this dish delivers restaurant-quality flavor with a wholesome, homemade touch. Garnished with toasted sesame seeds and chopped green onions, it’s a visually striking and utterly satisfying meal that’s perfect for sharing. Whether you're exploring gluten-free options or simply craving a fresh take on Korean cuisine, this recipe is sure to become a favorite in your repertoire!
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Recipe Information
Ingredients
- 200 grams gluten-free sweet potato starch noodles
- 200 grams beef sirloin, thinly sliced
- 5 tablespoons gluten-free soy sauce
- 2 tablespoons sugar
- 3 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 100 grams spinach
- 1 medium onion, sliced
- 100 grams shiitake mushrooms, sliced
- 1 medium bell pepper, thinly sliced
- 2 tablespoons sesame seeds
- 3 stalks green onions, chopped
- 2 tablespoons cooking oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Cook the gluten-free sweet potato starch noodles according to package instructions. Drain and rinse under cold water, then cut them a few times with scissors to make them easier to eat.
In a mixing bowl, combine the beef strips with 2 tablespoons of gluten-free soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and half of the minced garlic. Let it marinate for at least 10 minutes.
Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat. Add the marinated beef and sauté until just cooked through. Remove from the pan and set aside.
In the same pan, add another tablespoon of cooking oil. Add the onion slices and stir-fry until they start to soften.
Add the carrots, mushrooms, and bell peppers to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Add the spinach to the pan and stir-fry until wilted.
Reduce to medium heat and add the cooked noodles, cooked beef, remaining soy sauce, remaining sugar, remaining sesame oil, and the rest of the minced garlic. Toss everything together to combine well.
Season with salt and black pepper to taste. Continuously toss everything in the pan for an even flavor distribution, cooking for another 2-3 minutes.
Transfer to a serving dish, sprinkle with sesame seeds and chopped green onions. Serve warm.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 6110 mg | 266% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 43.5 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2668 mg | 57% | |
*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.
