Drool over this Korean Japchae and feel good about eating it because it is Paleo, Whole30, and AIP approved!
Did you know Korean Japchae can be eaten as an appetizer or side? I used to always request for more of these at an All You Can Eat (AYCE) Korean BBQ. One of my favorite Japchaes is from a Korean fried chicken spot I used to frequent. It’s called Bon Chon! Check them out and get inspired.
If you’re just starting out your Autoimmune Protocol (AIP), Whole30, or Paleo diet, start with this Korean Japchae. The top reason why people cannot stick to their diet goals is because they feel deprived. When I say start with this dish, I am setting you up for success because (1) this recipe has tons of umami flavor that you won’t even feel like you’re on a diet; (2) Korean Japchae is made with sweet potato noodles which means you are AIP-compliant; (3) it is so easy–you will curb your noodle cravings!
How can I make this AIP-compliant?
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Eliminate Grains – These sweet potato glass noodles are naturally grain free which makes dish even more exceptional!
- P.S. I have gone to several grocery stores and only found Albertsons to carry it. Save yourself the trouble and order on Amazon.
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Eliminate Dairy – Traditional Korean Japchae does not use dairy so don’t you worry, honey!
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Eliminate Sweeteners – This recipe is refined sugar-free. I use Red Boat Fish Sauce as traditional fish sauce have sugar.
- For some sweetness, melt 2 tbsp of coconut butter or 1 tbsp date syrup and add to dish. The coconut aminos, however, already has a natural sweetness to it.
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Eliminate Inflammatory Oils – stick to Avocado oil as it has a higher smoking point which ensures it doesn’t go rancid.
- Once you’ve entered the AIP/Whole30 re-introduction phase, introduce sesame oil to this dish and it will give it much more of an authentic flavor. If you cannot tolerate, omit and it will still taste delicious.
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Eliminate Legumes – soy sauce, edamame, and tofu are all legumes. Use Coconut Aminos as substitute for soy sauce.
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Eliminate Nuts and Seeds – Omit sesame seeds.
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Eliminate Eggs – Omit eggs.
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Eliminate Nightshades – Omit red bell peppers and chili powder. Black pepper, however, is not a nightshade.
Be careful! This recipe is dangerously good so invite some people over and share so you don’t overeat! On the bright side, if you do eat it alone there will be leftovers.
Korean Japchae (Paleo, Whole30, AIP)
Ingredients
Marinade:
- 1 lb chicken or 1 lb sirloin steak
- 1 tbsp salt
- 1/3 cup coconut aminos
- 2 tsp apple cider vinegar
Stir Fry:
- 7 oz. sweet potato noodles
- 3 tbsp avocado oil
- 1 onion sliced
- 1 cup julienned carrot
- 1 cup shiitake mushrooms
- 3 cups spinach
- 2 cups bok choy
- 1 cup red cabbage optional
- 1 tbsp Red Boat fish sauce
- 1/3 cup Coconut Aminos
- 2 tbsp garlic
- 2 tbsp ginger
- 1 tbsp date syrup
- 1 tbsp sesame oil optional
Instructions
- Before the marinade, generously salt chicken and/or steak overnight or an hour before.
- 30 minutes before preparation, sliced meat into 1 in. pieces. Be sure to cut against the grain if cooking with beef.
- Prepare the marinade by combining coconut aminos and apple cider vinegar. Dredge the meat in marinade while preparing vegetables.
- Using a large wok, heat avocado oil over medium heat. Cook the chicken 5-6 minutes on each side, moving the wok constantly. Cook the beef for 2 minutes on each side. Then, set aside.
- Add more avocado oil before sautéing sliced onions. Cook onions until translucent.
- Meanwhile, boil sweet potato noodles according to packaging. Add oil after cooking to avoid noodles from sticking to each other.
- Once onions are cooked, add carrots, shiitake mushrooms, bok choy, red cabbage, Red Boat fish sauce, coconut aminos, garlic, and ginger. Cover and simmer for 4 minutes.
- Lower heat to medium-low and add spinach along with cooked chicken and/or beef. Let it simmer for 4 minutes then add cooked sweet potato noodles. Simmer on low for 2 minutes. Optional: add sesame oil for an authentic aroma at this step.
- Plate and serve!
