Gluten-Free Japchae
Discover the delightful flavors of **Gluten-Free Japchae**, a vibrant Korean stir-fried noodle dish that’s perfect for those avoiding gluten without compromising on taste. This recipe features chewy sweet potato glass noodles (dangmyeon), tender slices of beef, and a colorful medley of vegetables like carrots, spinach, and shiitake mushrooms, all tossed in a savory-sweet sauce made from gluten-free soy sauce, sesame oil, and garlic. Served with a garnish of thinly sliced omelette, sesame seeds, and chopped green onions, this recipe blends traditional Korean techniques with a health-conscious twist. Quick to prepare and packed with wholesome ingredients, this dish is a crowd-pleasing option for family dinners or special occasions alike.
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Recipe Information
Ingredients
- 200 grams Sweet potato glass noodles (dangmyeon)
- 200 grams Beef sirloin, thinly sliced
- 6 tablespoons Gluten-free soy sauce
- 2 tablespoons Sesame oil
- 1.5 tablespoons Sugar
- 2 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 grams Spinach
- 100 grams Shiitake mushrooms, sliced
- 1 large Egg
- 1 tablespoon White sesame seeds
- 2 stalks Green onions, chopped
- 2 tablespoons Vegetable oil
Instructions
Soak the sweet potato noodles in warm water for about 20 minutes until they are soft. Drain and set aside.
In a small bowl, mix the gluten-free soy sauce, sesame oil, sugar, and minced garlic to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the sliced beef and stir-fry until browned. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the onion, carrot, red bell pepper, and shiitake mushrooms, stir-frying until the vegetables are tender.
Add the spinach to the vegetables and stir until wilted, then remove all vegetables from the pan.
Using the same pan, add the soaked glass noodles and pour the prepared sauce over them. Stir-fry the noodles for about 2-3 minutes until they are well coated and cooked through.
Return the cooked beef and vegetables to the pan with the noodles and toss until everything is evenly combined.
In a separate small pan, lightly beat the egg and cook it in a thin layer to make an omelette. Roll the omelette up and slice it thinly to use as a garnish.
Serve the japchae on a large platter, and garnish with the omelette slices, white sesame seeds, and chopped green onions.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 37.9 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 337 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2732 mg | 58% | |
*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.
