Japchae (Korean Sweet Potato Noodles with Marinated Steak) 🍜
This is one of those dishes that looks fancy but comes together surprisingly simply - a perfect balance of savory, sweet, and fresh flavors. Traditionally, Japchae is made with dangmyeon, Korean sweet potato starch noodles, stir-fried with a rainbow of vegetables and tossed in a flavorful sauce.
We're using Nourish skirt steak here, but you can easily swap in flank steak, shredded chicken, or mix in ground pork! And if you’ve never cooked with sweet potato noodles before, you’re in for a treat - they have a chewy, silky texture and soak up flavor beautifully.
Tips & Variations
- Protein swaps: Sub any steak, or chicken, ground pork.
- Meal prep tip: Prep all your veggies and marinade ahead of time to make cooking quick and seamless.
Ingredients
- 4 oz Korean sweet potato starch noodles (dangmyeon)
- 1 small yellow onion, thinly sliced
- ½ cup shiitake mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1/4 tsp ginger, minced
- ½ cup julienned carrots
- ½ cup julienned zucchini
- ½ cup chopped spring onions
- 2 tsp pure maple syrup
- 2-3 tbsp coconut aminos
- Juice of 1 small lime
- 1–2 tsp sesame seeds (optional)
- Sea salt, to taste
- 1 lb Nourish skirt steak (or flank steak)
- 1 tbsp coconut aminos
- 1 tsp rice wine (mirin)
- 2 tsp raw honey
- ½ tsp minced garlic
- Dash of black pepper
Number of Servings :
2Prep Time :
5Cook Time :
20