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Paleo Korean japchae is a tasty glass noodle stir fry dish that is full of nutritious, colorful vegetables, umami-forward sweet potato noodles, and tender marinated beef. I love this easy meal because it is gluten and dairy free, and easily accommodates both vegetarian and vegan ways of eating. This has been one of my favorite dishes since childhood, and I love to serve it with homemade kimchi.
Why Eating the Rainbow is So Good For You!
One thing that I always prioritize when doing my meal planning is ensuring there are lots of vegetables in lots of colors each week. Vegetables are our body’s primary source of bioavailable vitamins, minerals, and fiber. One reason I love to eat the rainbow is because each color of the rainbow contains different nutrients in varying amounts, so eating a variety ensure you’re getting all you need! Here I will talk a little about the red, orange and green veggies found in this delicious dish!
Red and Orange Veggies (Bell Peppers and Carrots)
- Vitamin C: Powerful antioxidant found in many fruits and vegetables that helps to neutralize free radicals and reduce oxidative stress.
- Vitamin A: Fat-soluble vitamin that is necessary in eye health and supports immune and reproductive health [1].
- Vitamin K: Fat-soluble vitamin that is converted to Vitamin K2 in your gut and supports bone and heart health.
- Potassium: Mineral is an electrolyte supporting metabolic pathways, regulates heartbeat, is necessary in normal cell function [2].
- Lycopene: Powerful antioxidant found in higher concentrations in red, orange, and pink foods that helps to neutralize free radicals and supports heart health and blood pressure.
Green Veggies (Celery and Spinach)
- Vitamin C: Powerful antioxidant found in many fruits and vegetables that helps to neutralize free radicals and reduce oxidative stress.
- Vitamin B9 (folate): Essential vitamin that supports healthy metabolism, and is key in breaking down hom*ocysteine, and amino acid that is harmful in high concentrations [3].
- Vitamin A: Fat-soluble vitamin that is necessary in eye health and supports immune and reproductive health.
- Vitamin K: Fat-soluble vitamin that is converted to Vitamin K2 in your gut and supports bone and heart health.
- Potassium: Mineral is an electrolyte supporting metabolic pathways, regulates heartbeat, is necessary in normal cell function.
- Magnesium: Mineral that is essential in healthy metabolism, nervous system regulation, detoxification, and blood sugar regulation.
- Calcium: Essential mineral necessary in building strong healthy bones and supporting a healthy cardiovascular system.
- Iron: Essential in the creation of hemoglobin, supports a healthy digestive tract, and is necessary in immune health.
White Veggies (Onions and Garlic)
- Vitamin B6: There are many benefits from a diet rich in vitamin B6. It plays a role in our immune health, metabolism, and brain health. Vitamin B6 is essential in creating neurotransmitters like dopamine and serotonin, which play a role in emotional health and sleep [3].
- Vitamin B9 (folate): Essential vitamin that supports healthy metabolism, and is key in breaking down hom*ocysteine, and amino acid that is harmful in high concentrations.
- Vitamin C: Powerful antioxidant found in many fruits and vegetables that helps to neutralize free radicals and reduce oxidative stress.
- Potassium: Mineral is an electrolyte supporting metabolic pathways, regulates heartbeat, is necessary in normal cell function.
What to Serve with Paleo Korean Japchae
- Kimchi
- Cucumber Kimchi
- Korean Spinach
- Korean Tofu
- Korean Raw Carrot Salad
- Paleo Gochujang Sauce
Packed with lots of veggies and grass-fed beef, japchae is perfect as a main course or can be served as a side dish with along with your main dish. This recipe is Paleo and Whole30 friendly, and is both gluten free and soy free. It can easily be adapted to fit a vegan or vegetarian lifestyle by substituting the beef for mushrooms and omitting the fish sauce. One of my favorite things about this dish is how easy it is to make and that on a busy weeknight, it’s the perfect stir-fry all in one, and the best part are the deliciously amazing leftovers for lunch the next day!
Glass Noodle Stir Fry: Korean Japchae (Paleo, Whole30)
Amy Lippert
Paleo Korean japchae is a tasty glass noodle stir fry dish that is full of nutritious, colorful vegetables, umami-forward sweet potato noodles, and tender marinated beef.
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Marinate 15 minutes mins
Course Main Course
Cuisine Korean
Servings 8
Calories 282 kcal
Ingredients
Marinade for the Bulgogi
- 1 lb Sirloin or Flat Iron Steak* thinly sliced
- 2 Tbsp Coconut Aminos
- 1 Tbsp Pure Maple Syrup opt
- 2 tsp Toasted Sesame Oil
- 1 tsp Rice Vinegar
- 1 tsp Fish Sauce*
- 1/2 tsp Fine Real Salt
- 1/2 tsp Ground Black Pepper
- 1 Green Onion diced
- 2 cloves Fresh Garlic finely minced
Japchae
- 1/2 lb uncooked Japchae/Glass Noodles
- 1 Tbsp Avocado Oil
- 1 Tbsp Toasted Sesame Oil
- 2-3 Tbsp Coconut Aminos
- 1 Small Carrot julienned
- 2 Stalks Celery thinly sliced at an angle
- 1/2 Medium Yellow Onion sliced into half moons
- 1/2 Medium Red Bell Pepper julienne
- 1 Small Baby Bok Choy sliced lengthwise (opt)
- 5 oz box of Baby Spinach
- 1/2 oz Black or Wood Ear Mushrooms** rehydrated and sliced (opt)
- 1-2 tsp Fine Real Salt
- 1/2 tsp Ground Black Pepper
- 1 Tbsp Sesame Seeds opt
- 1/4 cup Green Onion diced (opt)
Instructions
In a medium bowl add all the marinade ingredients and stir to combine.
Thinly slice the beef and add it to the marinade.
Cover and marinate at least 15-minutes to overnight in the refrigerator. The longer you marinate it, the more flavorful it will be.
Rehydrate the black or wood ear mushrooms in a bowl of hot water. Once hydrated, roughly chop and boil for 2-3 minutes, drain and set aside.
Bring a large pot of water to a rolling boil, add the glass noodles and stir frequently. Cook per package instructions or until the noodles are soft and all the "bite" is gone, about 8-12 minutes.
These are not like pasta noodles, you do not want to cook these to al dente but rather fully cooked until soft all the way through.
When the glass noodles are done boiling, drain in a colander and rinse with cool water to stop the cooking process. Set aside in the colander to allow the noodles to completely drain and dry out while you are preparing the rest of the dish.
Once the noodles have fully drained, cut them so they are not as long, but this is optional.
Prepare all the veggies before you begin cooking.
In a large skillet over high heat, sear and stir-fry the beef until cooked to your preferred doneness. For this dish I prefer my beef to be slightly under well done, but you can prepare it however you like. Remove when done and set aside.
If you are preparing a large amount of beef, consider doing this in batches so you do not overwhelm the pan or cause it to drop heat too quickly.
To the skillet, add the avocado oil, onion, carrot, celery, bok choy, mushrooms and bell pepper. Sauté the veggies for 3-5 mins until softened a bit.
Add the spinach and stir into the veggies for about 30-60 seconds to wilt.
Add the japchae noodles, 1 Tablespoon of sesame oil, 2 Tablespoons of coconut aminos, 1 tsp sea salt, and 1 tsp black pepper. Stir-fry the noodles and veggies for 5-7 minutes until noodles are softened.
Stir in the beef, top with sesame seeds and serve with some kimchi!
Notes
*To make this a vegan or vegetarian friendly dish, replace the fish sauce with 1/4 tsp of fine sea salt and omit the beef and replace it with 8oz of sliced cremini or shiitake mushrooms and follow the recipe.
**You can substitute in fresh shiitake, cremini, or button mushrooms
Nutrition
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Nutrition Facts
Glass Noodle Stir Fry: Korean Japchae (Paleo, Whole30)
Amount per Serving
Calories
282
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
12
%
Sodium
741
mg
32
%
Potassium
371
mg
11
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
12
g
24
%
Vitamin A
3850
IU
77
%
Vitamin C
23
mg
28
%
Calcium
60
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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FAQs
Q: My noodles are rubbery, what happened?
A: So glass noodles are a bit more chewy than a flour or rice noodle, but sometimes if they are undercooked they can be harder and really chewy. Next time boil them for a few more minutes or sauté them for a bit longer in the skillet.
Q: What is the best way to store the japchae leftovers?
A: Store japchae in an airtight container in the refrigerator and enjoy within 2-3 days.
Q: Are glass noodles gluten free?
A: Yes, glass noodles are made with sweet potato starch so they are gluten free, Paleo and Whole30 friendly as well!
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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!
I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.
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