Soy Free Classic Japchae Side

Total time50 min

Prep time25 min

Cook time25 min

4.6

(19)

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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
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp sugar
1 tsp sesame oil
1 tsp minced garlic

For the sauce

3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
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
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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