Korean Glass Noodle Salad (Japchae) - Gluten-Free

Ingredients

• 8 oz Sweet Potato Starch Noodles (glass noodles)
• 8 oz Beef (thinly sliced)
• 1 cup Carrots (julienned)
• 5 oz Spinach
• 1/2 medium Onion (thinly sliced)
• 1 cup Shiitake Mushrooms (sliced)
• 1/2 medium Bell Pepper (red or yellow, julienned)
• 4 tablespoons Gluten-Free Soy Sauce
• 2 tablespoons Sesame Oil
• 2 tablespoons Sugar
• 2 cloves Garlic (minced)
• 1/4 teaspoon Ground Black Pepper
• 1 tablespoon Sesame Seeds

Instructions

1. 1Bring a large (6-quart / 5.7 L) pot of water to a rolling boil (212°F / 100°C) over high heat. Add the 8 oz of Sweet Potato Starch Noodles and cook for 6-8 minutes, or until the noodles are tender but still retain a slight chew. Immediately drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Using kitchen shears, cut the cooled noodles into 6-inch (15 cm) lengths and set aside.
2. 2In a medium bowl, combine 2 tablespoons of Gluten-Free Soy Sauce, 1 tablespoon of Sesame Oil, 1 tablespoon of Sugar, the 2 cloves of minced garlic, and 1/4 teaspoon of Ground Black Pepper. Add the 8 oz of thinly sliced beef to the marinade, ensuring it is fully coated. Let the beef marinate at room temperature for 15 minutes.
3. 3Bring a medium (4-quart / 3.8 L) pot of water to a rolling boil (212°F / 100°C) over high heat. Add the 5 oz of spinach and blanch for 30 seconds, until the leaves turn bright green and are slightly wilted. Immediately drain the spinach in a colander and, once cool enough to handle, firmly squeeze out all excess water using your hands. Set the squeezed spinach aside in a large mixing bowl.
4. 4Heat a large (12-inch / 30 cm) non-stick skillet over medium-high heat (350-375°F / 175-190°C). Add the 1 cup of julienned carrots and cook for 3-4 minutes, stirring frequently, until slightly softened. Transfer the cooked carrots to the large mixing bowl with the spinach. In the same skillet, add the 1/2 medium thinly sliced onion and cook for 3-4 minutes, stirring, until translucent. Add to the mixing bowl. Repeat for the 1 cup of sliced shiitake mushrooms, cooking for 4-5 minutes until tender, and the 1/2 medium julienned bell pepper, cooking for 3-4 minutes until slightly softened. Add all cooked vegetables to the mixing bowl. If any vegetables begin to stick to the pan, add 1-2 tablespoons of water to deglaze the skillet.
5. 5In the same large non-stick skillet over medium-high heat (350-375°F / 175-190°C), add the marinated 8 oz of beef (thinly sliced). Cook for 3-5 minutes, stirring occasionally, until the beef is fully browned and cooked through, reaching an internal temperature of 145°F (63°C). Transfer the cooked beef to the large mixing bowl with the vegetables and spinach.
6. 6In the large mixing bowl containing the vegetables, spinach, and beef, add the cooked and cut 8 oz of Sweet Potato Starch Noodles. Whisk together the remaining 2 tablespoons of Gluten-Free Soy Sauce, 1 tablespoon of Sesame Oil, and 1 tablespoon of Sugar in a small bowl, then pour this sauce over the ingredients in the large mixing bowl. Toss all ingredients thoroughly until everything is evenly coated with the sauce.
7. 7Sprinkle the 1 tablespoon of Sesame Seeds over the Korean Glass Noodle Salad. Serve warm or at room temperature.

Substitutions

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