If you like Asian noodle dishes, you will love Korean Japchae. You would never know that these delightfully chewy noodles are made from sweet potatoes and are gluten-free!
Combine beef marinade ingredients in a bowl and add sliced beef. Stir well to combine and marinate for at least 30 minutes.
Gently fry the egg over low-medium heat. Flip once. Set aside to cool, then slice into strips.
In a medium pot, bring water to a boil and add the dry sweet potato noodles. Cook for 5 minutes and drain.
Combine noodle sauce ingredients and cooked noodles in a bowl and coat well.
Using kitchen shears, make a few cuts through the sweet potatoes noodles. Set aside.
Heat a large skillet or saucepan over medium-high heat and add 2 tbs light olive oil.
Saute sliced onions and julienned carrots until tender, about 5 minutes.
Add the beef and marinade to the onions and carrots.
When beef is about halfway done, add the spinach leaves and stir to cook.
Add the sweet potato noodles and sauce and the sliced egg and combine well. Heat through.
Serve with kimchi or gochujang sauce as a garnish.
Notes
Do not worry if the sweet potatoes dry up a bit before adding them to the pan. They will quickly soften and loosen once heated and mixed with the other ingredients.
Instead of slices of beef, you can also use ground beef, or shredded chicken.
Try prawns instead of meat, or sliced firm tofu.
Make this a vegetarian dish by skipping the meat completely and use other vegetables.
This dish works great with different vegetables like shiitake mushrooms, beansprouts, bell peppers, etc.