Low Sodium Japchae
Enjoy the irresistible flavors of **Low Sodium Japchae**, a healthier twist on the beloved Korean stir-fried noodle dish! Made with tender sweet potato starch noodles, vibrant fresh vegetables like spinach, carrots, and bell peppers, and savory shiitake mushrooms, this recipe delivers all the umami goodness while keeping sodium levels in check. A light mix of low sodium soy sauce, sesame oil, mirin, and sugar ensures a perfectly balanced sauce that clings to every noodle without overpowering its natural flavors. Quick to prep and cook in just 40 minutes, this dish is perfect as a vegetarian main or alongside your favorite Korean sides. Sprinkle with toasted sesame seeds for a nutty finishing touch that ties the dish together beautifully. Whether you're meal-prepping or hosting a dinner, this low sodium japchae is a nutrient-packed option that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 250 grams Sweet potato starch noodles (dangmyeon)
- 150 grams Spinach
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 small Yellow onion
- 3 cloves Garlic
- 100 grams Shiitake mushrooms (dried or fresh)
- 3 tablespoons Sesame oil
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Mirin
- 1 tablespoon Sugar
- 0.5 teaspoon Cracked black pepper
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Neutral oil (such as canola or vegetable oil)
Instructions
Soak 250 grams of sweet potato starch noodles in warm water for about 30 minutes until softened. If using dried shiitake mushrooms, soak them in warm water for 20 minutes or until they are soft, then slice them thinly.
Blanch 150 grams of spinach in boiling water for 1 minute, then remove and rinse under cold water. Squeeze out the excess water from the spinach and set aside.
Julienne 1 medium carrot, thinly slice 1 medium red bell pepper and 1 small yellow onion, and mince 3 cloves of garlic.
Heat 1 tablespoon of sesame oil in a large pan or wok over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the thinly sliced onion, carrot, and red bell pepper to the pan and stir-fry for about 5 minutes, until the vegetables are slightly softened.
Add the sliced shiitake mushrooms to the pan and cook for an additional 3 minutes.
Drain the soaked noodles and add them to the pan along with 3 tablespoons of low sodium soy sauce, 1 tablespoon of mirin, 1 tablespoon of sugar, and 0.5 teaspoon of cracked black pepper. Toss everything together, cooking for another 3-4 minutes until the noodles are tender and everything is well mixed.
Turn off the heat and stir in the blanched spinach and 2 tablespoons of neutral oil. Mix well to ensure everything is evenly coated.
Drizzle the remaining 2 tablespoons of sesame oil over the japchae, sprinkle 1 tablespoon of toasted sesame seeds over the top, and give everything a final toss.
Serve immediately as a main dish or alongside other Korean dishes.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 500 mg | 11% | |
*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.
