Fructose Free Japchae Korean Glass Noodles
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried sweet potato glass noodles (dangmyeon)
- 1 tbsp sesame oil
For the beef
- 8 oz beef sirloin or ribeye, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp granulated sugar
- 1 tsp sesame oil
- 2 garlic cloves, minced
For the sauce
- 3 tbsp soy sauce
- 2 tbsp granulated sugar
- 2 tbsp sesame oil
- 1 tsp ground 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, peeled and 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 and caps thinly sliced
- 3 cups fresh baby spinach
- 3 green onions, cut into 2-inch pieces
For the egg garnish
- 2 large eggs
- ¼ tsp salt
- 1 tsp neutral oil
For serving
- 1 tbsp toasted sesame seeds
Instructions
- 1
Combine the beef marinade: in a medium bowl, stir together the 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, and minced garlic. Add the sliced beef, toss to coat, and let marinate at room temperature for 15 minutes.
- 2
While the beef marinates, whisk together the sauce ingredients — 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp sesame oil, and 1 tsp black pepper — in a small bowl until the sugar dissolves. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!