Soy-Free Japchae
Experience the vibrant flavors of Korean cuisine with this Soy-Free Japchae, a delightful twist on the classic noodle dish that's perfect for those avoiding soy. Made with chewy sweet potato starch noodles, tender marinated beef skirt steak, and a colorful medley of vegetables like bell peppers, carrots, spinach, and shiitake mushrooms, this dish is bursting with texture and taste. Instead of traditional soy sauce, a blend of balsamic vinegar, sesame oil, and maple syrup creates a rich and slightly tangy glaze that perfectly complements the ingredients. Ready in just under an hour, this gluten-free and soy-free recipe is ideal for easy weeknight dinners or special occasions. Garnished with toasted sesame seeds for an added nutty crunch, serve this warm and watch it become a family favorite!
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Recipe Information
Ingredients
- 200 g sweet potato starch noodles (dangmyeon)
- 150 g beef skirt steak
- 1 medium red bell pepper
- 1 medium carrot
- 150 g spinach
- 100 g shiitake mushrooms
- 2 whole green onion
- 3 cloves garlic
- 3 tbsp sesame oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp toasted sesame seeds
Instructions
Begin by soaking the sweet potato noodles in warm water for at least 30 minutes until softened. Drain and set aside.
While the noodles are soaking, cut the beef skirt steak into thin strips. In a bowl, mix 1 tablespoon of sesame oil, balsamic vinegar, maple syrup, minced garlic, and a pinch of salt and pepper. Marinate the beef in this mixture while preparing the vegetables.
Slice the red bell pepper and carrot into thin julienne strips. Trim and slice the green onion into long thin strips.
Clean and slice the shiitake mushrooms. Blanch the spinach in boiling water briefly, then immediately transfer it to a bowl of ice water. Once cooled, squeeze out the excess water and set aside.
Heat a pan over medium-high heat and add 1 tablespoon of sesame oil. Sauté the marinated beef until cooked through, about 4-5 minutes. Remove the beef from the pan and set aside.
In the same pan, add another tablespoon of sesame oil and briefly stir-fry the sliced shiitake mushrooms for about 2 minutes until browned. Add the bell pepper and carrot and continue stir-frying for 3 minutes until slightly soft.
Add the spinach and green onion to the pan and stir-fry for an additional 2 minutes. Season with a little salt and pepper.
Add the soaked and drained noodles to the pan and toss everything together. Allow the noodles to absorb the flavors for about 3-4 minutes, stirring frequently.
Return the cooked beef to the pan and mix everything well to combine all the ingredients.
Adjust the seasoning with more salt and pepper if necessary. Finish by sprinkling toasted sesame seeds over the top before serving.
Serve warm and enjoy your soy-free Japchae!
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 30.6 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 315 mg | 24% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2420 mg | 51% | |
*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.
