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+ servings

Paleo Japchae

Course: Main Course, Main Dish
Cuisine: Korean
Servings: 3 people

Ingredients

  • 1 Small Package (Approx. 500gr) Sweet Potato Starch Noodles Available at most Asian Grocery Stores
  • 6-8 oz Grass-fed Top Sirloin thinly sliced (Can substitute most cuts of steak)
  • 1 medium carrot julienned
  • 1/2 red bell pepper julienned
  • 300 gr fresh cremini mushrooms can substitute shiitake, mini bellas, portobello or reconstituted dried mushrooms
  • 1/2 red onion thinly sliced
  • 1/2 zucchini halved lenght-wise and thinly sliced into half-moons
  • 4-5 cloves garlic thinly sliced
  • 1 Jalapeño seeded and thinly sliced
  • 1/4 cup coconut amino
  • 2-3 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp organic maple syrup optional
  • 2 tbsp coconut oil
  • salt and pepper to taste
  • White Sesame Seeds For Garnish

Instructions

  • Cook the sweet potato noodles according to package instructions. Once cooked, drain, rinse under cold water to stop the cooking process and set aside.
  • In a large wok or cast iron skillet, heat 1 tbsp coconut over high heat.
  • Toss in sliced beef and cook until medium-rare. Transfer cooked beef to a bowl along with all rendered juices - set aside.
  • Return the same pan to the stove and reduce to medium-high heat. Add 1 tbsp coconut oil to the pan. Once the oil is hot, add in the mushrooms and sautée for 8-10 minutes, stirring occasionally to prevent burning or sticking.
  • Once they have softened and have developed some colour, season the mushrooms with a small pinch of kosher salt
  • Add in the sliced garlic and cook for 30-45 seconds.
  • Once the smell of the garlic has perfumed the air, add in the carrot, red pepper, onion, zucchini & jalapeño.
  • Sautée all of the vegetables, stirring occasionally, until the onions are translucent and the carrots have softened – approximately 12-15 minutes.
  • Once the vegetables are cooked, deglaze the pan with the coconut amino, rice wine vinegar, and sesame oil. Cook for 1-2 minutes, scraping the bottom of the pan for any caramelized bits. ***Note: coconut amino tends to be sweeter than soy sauce. If the coconut amino you use is more savoury, add in 1 tbsp organic maple syrup for sweetness. Always taste the food before adding!
  • Remove from heat and add the cooked slices of beef and the sweet potato noodles. Toss everything to combine. The heat from the pan and the cooked vegetables should bring the noodles back up to temperature.
  • Garnish with sesame seeds and serve with naturally-fermented, organic kimchi.

Notes

**Note, Japchae is typically served as a vegetarian dish so feel free to skip the meat, if so inclined!