Vegan Beef Japchae
Transform your dinner table with this flavorful Vegan Beef Japchae, a plant-based twist on the classic Korean stir-fry. Made with chewy sweet potato glass noodles, crisp vegetables, and tender vegan beef slices, this dish is infused with the savory-sweet essence of a soy-mirin-sesame sauce. Naturally gluten-free (with the right soy sauce) and packed with vibrant colors from fresh spinach, carrots, bell peppers, and more, this recipe is as delightful to the eyes as it is to the taste buds. Ready in under an hour, it’s perfect for a weeknight dinner or a crowd-pleasing side dish. Garnished with green onions and sesame seeds, this easy vegan japchae is the ultimate comfort food for anyone seeking a wholesome yet indulgent meal.
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Recipe Information
Ingredients
- 200 grams sweet potato glass noodles
- 150 grams vegan beef slices
- 4 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons mirin
- 2 tablespoons sesame oil
- 1 tablespoon granulated sugar
- 2 cloves minced garlic
- 100 grams spinach leaves
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 150 grams button mushrooms, sliced
- 1 small onion, thinly sliced
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
Instructions
Begin by soaking the sweet potato glass noodles in room temperature water for about 20 minutes or until softened, then drain and set aside.
Prepare the sauce by mixing the soy sauce, mirin, sesame oil, sugar, and minced garlic in a small bowl. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the sliced onion and cook until translucent, about 2 minutes.
Add the vegan beef slices to the pan, stirring occasionally until slightly crispy on the edges, about 3-4 minutes.
Add the carrots, red bell pepper, mushrooms, and spinach to the pan. Stir-fry together until the vegetables are tender yet crisp, approximately 5-7 minutes.
Add the soaked and drained noodles into the pan. Pour the prepared sauce over the noodles and vegetables, gently tossing everything together to ensure even coating.
Continue to cook for another 5 minutes, stirring occasionally, until the noodles are cooked through and the sauce is fully absorbed.
Garnish with chopped green onions and sesame seeds before serving.
Serve hot as a main course or a side dish.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4888 mg | 213% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 45.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2471 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.
