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Jap chae with beef

Jap Chae (Korean potato starch noodle stir fry)

A gluten free stir fry noodle dish that's has a chewy bite. A very popular dish in Korean restaurants.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Korean
Ingredients Equipment Method

Ingredients
  

  • 1 bundle Korean potato starch noodles approx 4 oz (1/4 lb)
  • 1 julienned carrot
  • 1/4 cup sliced onion
  • 1/2 cup julienned zucchini other green vegetables also work, including spinach
  • 4 oz beef i.e. sirloin, rib eye, etc
  • 1/4 cup sliced mushrooms i.e. oyster mushrooms, king oyster, shiitake, shimeji
  • 2 green onions cut into 2-in strips
  • 1 TBSP olive oil or other oil of choice
Japchae Sauce
  • 2 TBSP gluten free tamari or use soy sauce if you can tolerate gluten
  • 2 TBSP maple syrup or other sweetener of choice
  • 2 TBSP sesame oil
  • 2 tsp garlic powder or fresh minced garlic
  • 1 TBSP roasted sesame seeds
  • 2 TBSP sake
  • 1 pinch black pepper or to taste

Equipment

  • 1 large pot for boiling noodles
  • 1 large non-stick pan for stir frying

Method
 

Prep Steps
  1. In a large pot, boil water and add the potato starch noodles to cook per package instructions (approx 6 minutes boiling). Strain the water, rinse under cold water, and set the noodles aside.
    1 bundle Korean potato starch noodles
  2. If you're vegetables aren't sliced already, slice the onion, julienne the carrot and zucchini, and cut the mushrooms to match the matchstick size of the other vegetables as best as possible (this will depend what mushroom you're using. For oyster mushrooms, use your hands to tear the mushrooms lengthwise into strips).
    1 julienned carrot, 1/4 cup sliced onion, 1/2 cup julienned zucchini, 1/4 cup sliced mushrooms, 2 green onions
  3. Cut the beef into small bite-sized strips too, as close to that matchstick size as well.
    4 oz beef
  4. Mix all the Japchae Sauce ingredients together and set aside.
    2 TBSP gluten free tamari, 2 TBSP maple syrup, 2 TBSP sesame oil, 2 tsp garlic powder, 2 TBSP sake, 1 pinch black pepper, 1 TBSP roasted sesame seeds
Stir Frying Steps
  1. In a non-stick skillet on medium heat, add 1 tbsp of oil. Add in onions and carrots and cook until onions become translucent.
    1/4 cup sliced onion, 1 TBSP olive oil, 1 julienned carrot
  2. Add in zucchini and cook, moving the ingredients until zucchini is glistening (aka. halfway cooked). Remove vegetables from pan and set aside.
    1/2 cup julienned zucchini
  3. In the same pan, add the beef and mushrooms and 1/2 of the Japchae sauce. Cook and move the ingredients around until most of the liquid has evaporated.
    4 oz beef, 1/4 cup sliced mushrooms
  4. Add the noodles and rest of the sauce. Stir and flip the contents around carefully and constantly to prevent the noodles from sticking to the bottom as it absorbs the sauce and the sauce evaporates.
    1 bundle Korean potato starch noodles
  5. Once the sauce has mostly evaporated again, return the cooked vegetables to the pan. Add the green onion and toss to coat for ~1 min. Turn off the heat.
  6. Serve hot or cold (I love these noodles cold).