Fructose Free Classic Japchae Side
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Learn more →Ingredients
4 servings
For the noodles
- 6 oz dried sweet potato glass noodles (dangmyeon)
- 1 tbsp sesame oil
For the beef
- 6 oz beef sirloin or ribeye, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp minced garlic
For the sauce
- 3 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp sesame oil
- 1 tsp minced garlic
- ¼ tsp black pepper
For the vegetables
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 1 medium yellow onion, thinly sliced
- 2 medium carrots, julienned
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
- 3 oz fresh baby spinach
- salt
For serving
- 1 tbsp sesame seeds (optional)
- 2 green onions, thinly sliced (optional)
Instructions
- 1
In a small bowl, combine the beef with 2 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, and 1 tsp minced garlic. Toss to coat and set aside to marinate while you prepare the remaining ingredients, at least 10 minutes.
- 2
In a separate small bowl, whisk together the sauce ingredients: 3 tbsp soy sauce, 1 tbsp sugar, 2 tbsp sesame oil, 1 tsp minced garlic, and 1/4 tsp black pepper. Set aside.
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