This Korean Style Sweet Potato Noodles is inspired by the popular korean dish Japchae. But instead of using korean glass noodles (which are made of sweet potato starch), spiralized sweet potato is used!
For Christmas I was given a spiralizer. I know I know, I’m veeeeery late to jump on the bandwagon, especially being a nutritionist! But I was never that interested in owning one, until now. I always thought they were an unnecessary kitchen tool, like an apple peeler machine, and if I got one, it would end up collecting dust in the cupboard.
But oh boy was I wrong! Since I got it, I’ve used it loads of times!
The first dish I made with my spiralizer was a dish I’ve been thinking (dreaming) about for a long time, the popular korean dish japchae. But instead of using sweet potato glass noodles, I thought of using spiralized sweet potato.
I tried japchae for the first time last autumn, when I was in Copenhagen for a weekend trip. While there, we went to Copenhagen Street Food, which is a massive indoor food market with food stalls selling all kinds of foods! (if you ever go to Copenhagen, go there!) And one of the stalls had japchae, and when I read the ingredients, it was right up my alley! It’s a sesame and soy based noodle dish, and despite it simplicity, it has a real complex flavour, as each ingredient in the meal being cooked individually. And I was also intrigued when I read that it has sweet potato glass noodles. Up until then, I’d never heard of it! And I have to say, these slightly chewy and slippery noodles are pretty darn delicious!
So anyways, I had dish amazing dish and after I finished it, I just got this idea that maybe I could make something similar using spiralized sweet potato? I knew that it wouldn’t be like the real deal, as you can’t compare starch noodles to spiralized vegetables. But I thought that at least it’s worth a try!
So a few weeks ago the day finally came when I could try out this dish I’ve been dreaming about. So I made it, then I made it again and again. I think the chef and I had this for 3 days on the trot! But it was very very tasty so why the heck not?
Let me tell you though, if you expect this recipe to taste like japchae, it won’t, as one of the things that make japchae unique is the texture of the noodles. But this korean style sweet potato noodles dish is still an extremely tasty dish. It still has the flavours of japchae, as the cooking method is basically the same and dressings the same. And it’s a great alternative if you can’t get hold of the sweet potato glass noodles, or if you just want to try out something new 🙂
Korean Style Sweet Potato Noodles
- 250 g sirloin or rump steak thinly sliced*
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 0.5 tsp rice vinegar
- 0.5 tsp garlic minced
- good pinch of black pepper
- 350 g sweet potato
- 1/2 small white onion
- 4 spring onions
- 1 carrot
- 1/2 red pepper
- 100 g about 4-5 white button mushrooms
- 100 g good few handfuls of spinach +1 tsp sesame oil + 1/2 tsp garlic
- 1.5 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1/2 tsp minced garlic
- Pinch of black pepper
- Black and White Sesame Seeds
- Start with finely slicing your beef. Prepare the ingredients to the marinade, pour over the beef and leave to marinate in room temperature whilst preparing the vegetables.
- Peel and spiralize the sweet potato. Slice the onion, roughly chop the spring onion into half inch pieces. Slice the red pepper into thin strips. Julienne the carrot with a mandolin (or with a knife). Slice the mushrooms.
- Heat a pan (preferably a wok pan or a large frying pan) until very hot.
- Add a small drizzle of oil and fry the onion and spring onion for 1-2 minutes, until shiny and slighty softened. Add a small pinch of salt and set aside.
- Fry the carrots for 1 minute, then add the red peppers and fry for 20 seconds. Add salt. Set aside.
- Sauté the spinach until soft and wilted. Add salt, sesame oil and garlic. Set aside.
- Fry the mushrooms until soft. Add salt. Set aside.
- Add a little bit of oil in the pan. Add the sweet potato noodles to the pan and fry for 5 minutes or more, depending on how thick they are. You want them to soften, but don't fry too long so they don't get mushy. Add salt. Once cooked to your liking, set aside.
- Make sure your pan is almost smoking hot before adding the meat.
- Quickly fry the meat the pan for a minute or two. Don't fry to long as it can make the meat chewy (especially is using rump steak as it will get chewy!) Set aside.
- Add all the fried vegetables and fry for a minute or two, to warm it up. Add the meat.
- Mix all ingredients to the dressing and pour over the noodles and mix. Taste and add more salt, pepper or sesame oil if needed.
- Sprinkle with sesame seeds and serve.
- IMPORTANT! Adding a little bit of salt is necessary when frying the vegetables as it helps to bring out their flavour!
- To keep the vegetables warm while cooking the rest of the vegetables, you can either keep them in the oven on a low temperature, or in a heat preserving container such as a tupperware or a pan with a lid should work too.
- If using rump steak, make sure not to fry the meat too long as it will make the beef chewy.
- 613 kcal, 45 g protein, 22.4 g fat, 52.5 g carbohydrates. Calories and macronutrient are an estimation (with all ingredients in the recipe + 1 tbsp for frying all the veg). Depending on produce, how much oil used when frying, etc these numbers may vary.
Recipe adapted from seonkyounglongest
This Korean Style Sweet Potato Noodles
- Covers the recommended daily intake of vitamin B12 & B6
- Rich in vitamin B1, B2, B3 and B5, which all assist to metabolise the food you eat!
- Good source of immune boosting zinc and blood building iron.
- Protein rich
- Dairy free
- Make it gluten free by using gluten free soy sauce