Sugar-Free Japchae
Discover the vibrant flavors of *Sugar-Free Japchae*, a wholesome twist on the classic Korean noodle dish that’s packed with colorful vegetables and rich umami notes. This recipe features tender sweet potato glass noodles paired with nutrient-dense spinach, julienned carrots, and earthy shiitake mushrooms, all stir-fried to perfection with a savory sesame-soy sauce. Perfect for those seeking a healthier alternative, this japchae skips added sugars without sacrificing its signature flavor. Quick to prepare in under 45 minutes, it’s an ideal option for a satisfying weeknight dinner or a crowd-pleasing side dish. Completely customizable, vegan-friendly, and brimming with texture and taste, this *sugar-free Korean japchae recipe* is sure to become a new favorite. Enjoy it warm or at room temperature for versatile serving options!
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Recipe Information
Ingredients
- 200 grams sweet potato glass noodles
- 200 grams spinach
- 1 large carrot
- 100 grams shiitake mushrooms
- 1 medium onion
- 1 medium red bell pepper
- 3 whole garlic cloves
- 2 stalks green onions
- 1 tablespoon toasted sesame seeds
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 0.5 teaspoon black pepper
- 1 tablespoon cooking oil
Instructions
Boil a pot of water, add the sweet potato glass noodles, and cook for 6-7 minutes until soft. Drain and rinse the noodles under cold water. Set aside.
Blanch the spinach in boiling water for a minute, then rinse it under cold water. Squeeze out excess water and chop the spinach into bite-sized pieces.
Julienne the carrot, slice the shiitake mushrooms thinly, and cut the onion and red bell pepper into thin strips.
Mince the garlic and chop the green onions into small pieces.
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the onions and garlic, and stir-fry for 2-3 minutes until the onions are translucent.
Add the carrots, shiitake mushrooms, and red bell pepper to the skillet and stir-fry for another 4-5 minutes until the vegetables are tender.
In a small bowl, combine soy sauce, toasted sesame oil, and black pepper to create a sauce base.
Add the cooked noodles and chopped spinach into the skillet. Pour the sauce over the mixture and toss everything well to combine and heat through.
Add chopped green onions and sprinkle with toasted sesame seeds. Toss again to incorporate everything evenly.
Serve the japchae warm or at room temperature, garnished with additional sesame seeds if desired.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 18.0 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 362 mg | 28% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2491 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.
