Low Sodium Beef Japchae
Delight in the vibrant flavors of Low Sodium Beef Japchae, a healthier twist on the beloved Korean stir-fried noodle dish. This recipe combines chewy sweet potato noodles, tender slices of beef sirloin, and a medley of fresh vegetables including spinach, shiitake mushrooms, and bell peppers, all tossed in a light, savory sauce made with low sodium soy sauce and sesame oil. Perfect for those looking to reduce their sodium intake without sacrificing taste, this dish boasts rich umami flavors and a beautifully colorful presentation. Ready in just 40 minutes, it's a quick, wholesome meal that satisfies and nourishes. Garnished with sesame seeds for added texture and a touch of elegance, this japchae is ideal for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 200 grams Sweet potato noodles (dangmyeon)
- 200 grams Beef sirloin, thinly sliced
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 grams Spinach, fresh
- 1 medium Onion, thinly sliced
- 100 grams Shiitake mushrooms, thinly sliced
- 3 cloves Garlic, minced
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Cooking oil (vegetable or canola)
- 2 teaspoons Sugar
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Ground black pepper
Instructions
Boil a large pot of water. Once boiling, add the sweet potato noodles and cook for about 6-8 minutes until they are soft and chewy. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the sliced beef and half of the minced garlic. Stir-fry for about 4-5 minutes until the beef is browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of cooking oil. Add onions, carrots, red bell pepper, and shiitake mushrooms. Stir-fry for about 4-5 minutes until vegetables are tender-crisp.
Add the spinach to the skillet with the vegetables and stir-fry for an additional 1-2 minutes until the spinach wilts.
Return the cooked beef to the skillet with vegetables. Add the cooked noodles to the skillet.
In a small bowl, whisk together the low sodium soy sauce, sesame oil, sugar, and the remaining minced garlic. Pour this sauce over the noodles and mix everything thoroughly until well combined.
Season with ground black pepper and toss once more to ensure everything is evenly coated with the sauce.
Transfer to a serving plate or bowl and sprinkle sesame seeds on top.
Serve hot, enjoy your flavorful Low Sodium Beef Japchae.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.5 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 221 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2507 mg | 53% | |
*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.
