Korean Sweet Potato Noodles (Japchae)
If you like Asian noodle dishes, you will love Korean Japchae. You would never know that these delightfully chewy noodles are made from sweet potatoes and are gluten-free!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb. (454g) flank or rib-eye steak, (sliced thinly, across the grain)
- 1 egg, (lightly beaten)
- 1/2 lb. sweet potato noodles ((225g))
- 1 large carrot, (julienned)
- 1/2 onion (sliced)
- 2-3 handfuls fresh baby spinach leaves
- 2 tbs light olive oil
- 4 tbs tamari ((soy sauce for non-GF))
- 4 tsp mirin
- 1/4 tsp black pepper
- 3 tsp sesame oil
- 2 cloves garlic (minced)
- 3 tbs tamari ((soy sauce for non-GF))
- 2 tbs honey
- 1 tbs sesame oil
- Pinch of black pepper
Instructions
- 1
Combine beef marinade ingredients in a bowl and add sliced beef. Stir well to combine and marinate for at least 30 minutes.
- 2
Gently fry the egg over low-medium heat. Flip once. Set aside to cool, then slice into strips.
- 3
In a medium pot, bring water to a boil and add the dry sweet potato noodles. Cook for 5 minutes and drain.
- 4
Combine noodle sauce ingredients and cooked noodles in a bowl and coat well.
- 5
Using kitchen shears, make a few cuts through the sweet potatoes noodles. Set aside.
- 6
Heat a large skillet or saucepan over medium-high heat and add 2 tbs light olive oil.
- 7
Saute sliced onions and julienned carrots until tender, about 5 minutes.
- 8
Add the beef and marinade to the onions and carrots.
- 9
When beef is about halfway done, add the spinach leaves and stir to cook.
- 10
Add the sweet potato noodles and sauce and the sliced egg and combine well. Heat through.
- 11
Serve with kimchi or gochujang sauce as a garnish.