Vegetarian Beef Japchae
Elevate your taste buds with this Vegetarian Beef Japchae, a plant-based twist on the classic Korean stir-fried noodle dish. Featuring chewy sweet potato noodles, tender plant-based beef strips, and a vibrant medley of fresh vegetables like spinach, carrots, and bell peppers, this recipe is a feast for both the eyes and the palate. Tossed in a savory-sweet blend of soy sauce, sesame oil, and brown sugar, the flavors are perfectly balanced and irresistibly aromatic. Quick to prepare in under an hour, this dish is ideal for weeknight dinners or casual gatherings. Garnished with toasted sesame seeds and green onions, Vegetarian Beef Japchae is a wholesome, vegan-friendly delight that brings authentic Korean-inspired comfort to your table.
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Recipe Information
Ingredients
- 200 g Sweet potato noodles
- 200 g Plant-based beef strips
- 5 tbsp Soy sauce
- 2 tbsp Sesame oil
- 1 tbsp Brown sugar
- 3 cloves Garlic cloves
- 100 g Spinach
- 1 medium Carrot
- 1 medium Bell pepper
- 1 small Onion
- 150 g Mushrooms
- 2 stalks Green onion
- 1 tbsp Sesame seeds
- 0.25 tsp Black pepper
- 2 tbsp Vegetable oil
Instructions
Begin by preparing the vegetables. Peel and julienne the carrot, thinly slice the bell pepper and onion, mince the garlic, chop the mushrooms, and cut the green onion into 2-inch pieces.
Bring a pot of water to a boil and cook the sweet potato noodles according to the package instructions, usually around 6-7 minutes, until tender. Drain and rinse under cold water. Set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the plant-based beef strips and cook for about 3-4 minutes until they are browned. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Sauté the garlic until fragrant, then add the onions, cooking until they become translucent, about 2 minutes.
Add the carrots, bell pepper, and mushrooms to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Add the spinach and cook until wilted, about 2 minutes, then return the cooked plant-based beef strips to the skillet.
Turn down the heat to low and add the cooked noodles to the skillet with the vegetable mixture. Drizzle with soy sauce, sesame oil, and sprinkle with brown sugar. Gently toss everything together to ensure the noodles and vegetables are well coated in the sauce.
Season with black pepper to taste, then add the green onions and sesame seeds, gently mixing one last time.
Serve the Vegetarian Beef Japchae warm, garnished with additional sesame seeds if desired.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 833 mg | 18% | |
*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.
