Nut-Free Beef Japchae
Celebrate the vibrant flavors of Korean cuisine with this Nut-Free Beef Japchae, a delicious twist on the classic noodle stir-fry. Featuring gluten-free sweet potato glass noodles (dangmyeon) tossed with tender marinated beef, colorful vegetables, and a savory soy-based sauce, this dish offers a perfect balance of sweetness and umami without the use of nuts. Packed with spinach, shiitake mushrooms, and crisp bell peppers, it’s as nutritious as it is flavorful. Ready in under an hour, this simple yet satisfying recipe is perfect for weeknight dinners or special occasions. Serve hot, garnished with green onions and toasted sesame seeds, for a crowd-pleasing meal that brings authentic Korean flavors to your table.
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Recipe Information
Ingredients
- 200 g Sweet potato glass noodles (dangmyeon)
- 6 tbsp Soy sauce
- 2 tbsp Sugar
- 2 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 200 g Beef sirloin, thinly sliced
- 2 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 medium Onion, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 100 g Spinach
- 100 g Shiitake mushrooms, sliced
- 2 stalks Green onions, chopped
- 0.5 tsp Black pepper
- 1 tbsp Toast sesame seeds (optional for garnish)
Instructions
Boil a pot of water and cook the sweet potato noodles according to the package instructions (about 6-8 minutes). Drain and rinse the noodles under cold water, then toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
In a bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of sesame oil, and minced garlic. Add the thinly sliced beef and marinate for at least 10 minutes.
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until it's just cooked through, about 3-4 minutes. Remove the beef from the skillet and set it aside.
In the same skillet, add another tablespoon of vegetable oil. Add the onions and stir-fry for about 2 minutes until they start to soften, then add the carrots, red bell pepper, shiitake mushrooms, and continue cooking for another 4-5 minutes.
Add the spinach to the skillet and stir-fry until wilted, about 1 minute. Return the cooked beef to the skillet, along with the noodles.
Pour the remaining 2 tablespoons of soy sauce over the mixture and sprinkle with black pepper. Toss everything together until well combined and heated through.
Serve your nut-free beef japchae on a platter, garnished with chopped green onions and toasted sesame seeds if desired.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 3775 mg | 164% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 43.6 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 309 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2751 mg | 59% | |
*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.
