Gluten-Free Japchae
Japchae is one of my favorite Korean dishes and is a great intro to Korean cooking! It’s sweet and savory, and super addictive with it's bouncy, chewy glass noodles, while also being fairly easy to make. You can customize it with whatever veggies and proteins you have on hand, so it can be a great fridge cleanout recipe. And with a few intentional swaps, you can easily make this gluten free. This is just my take on it as someone who loves Korean food, but if you've been wanting to learn more about Korean food, definitely give this recipe a try!
PREP TIME
35 minutes
COOK TIME
25 minutes
INGREDIENTS
11
Serves: 6
Ingredients
- 1 bunch1 bunch1 bunch Sweet Potato (Glass) Noodles, make sure you verify from the ingredients that it is gluten-free!
- 4 Tbsp4 Tbsp4 Tbsp Wheat-free Tamari
- 2 Tbsp2 Tbsp2 Tbsp Toasted Sesame Oil
- 3 Tbsp3 Tbsp3 Tbsp Brown Sugar
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 1 whole1 whole1 whole Carrots, julienned
- 4 whole4 whole4 whole Shiitake Mushrooms, sliced
- 3.5 oz3.5 oz3.5 oz Spinach
- 0.5 whole0.5 whole0.5 whole Onion, sliced
- 2 whole2 whole2 whole Green Onion (Scallion), rough chopped
- 4.5 whole4.5 whole4.5 whole Sweet Pepper, mini
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil water and cook dangmyeon for about 6 minutes until cooked.
- Drain and rinse with cool water to prevent continued cooking.
- Mix together your tamari, sesame oil, sugar, garlic, and sesame seeds. Set aside for later.
- Prep all your veggies and set aside.
- Take your rinsed noodles and cut with kitchen scissors. Add about 1.5 tbs of your sauce to the noodles and mix.
- Take your spinach and blanch in boiling water. Dunk in cold water and squeeze the excess water. Season with sesame oil, salt, and set aside.
- Add some vegetable oil (just a coating) to a nonstick pan and stir fry your noodles on med-high for about 5 minutes. The noodles will get a bit sticky and change from see-through to more transparent. Remove from heat and add to a bowl.
- Stir fry your veggies in batches until cooked. When done, add the veggies (including the spinach) to your bowl of noodles.
- Add the remaining sauce and toss by hand.
- Enjoy!
Notes
If need be, you can substitute brown or white mushrooms for shiitake mushrooms. If you can't find dangmyeon specifically, look for "glass" noodles; you don't want the thinner ones made from mung bean though, so make sure you buy sweet potato starch noodles! It is naturally dairy-free and easily adaptable to many other dietary restrictions (ex. swap tamari for coconut aminos or use perilla oil instead of sesame), so don't hesitate to experiment if you have food allergies or restrictive diets!
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Other Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 129 |
| Fat: | 5 g |
| Carbohydrates: | 21 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 637 mg |
| Fiber: | 2 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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