Low Carb Japchae!

I did it!  All is right with the world. I accomplished the impossible.  A low carb Korean noodle dish!  I present to you Low Carb JapChae!

So there I was watching some you tube videos on Korean dishes after sending my oldest daughter a link.  She’s hoping to move here some time this year so I figured she would enjoy looking at some of the types of food that are popular and the idea came to me:  I can make Japchae low carb! I got up right away to go try it.

I know some of you already know what Japchae is, but for those of you so unfortunate to have never had this yummy dish, it is sweet potato starch noodles with stir fried meat and vegetables and it is amaaaazing!

Ok, so here is the cast of characters:

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That’s a plate of green onions, orange and yellow bell peppers, some baby carrots cut thin, sliced onion and an egg yolk that I fried and cut into strips on top.

The green junk is actually not baby food, it’s some frozen spinach that I heated in the microwave and drained.

The top right is thinly sliced beef… I think it was a package of Bulgogi I bought at the commissary along with some soaked shiitake mushrooms.  They are marinated together with some garlic, Xylitol, black pepper, soy sauce, (I used Braggs Liquid Aminos because it don’t contain any wheat.) and Sesame Oil.

Shiitake.  Shiitake! That’s a fun word.

Now for the magic ingredient! I didn’t use the normal starchy yucky carby, sugary, Korean glass noodles.  Nope. Not me.

I found this lovely little gem at the new international Korean market that recently sprung up down the road.

Yes! Those are Miracle Noodles! They are zero carb, zero calorie, zero everything, even taste because they taste like what ever you put on them. I am including a link on where you can order these at the end of this page.

They are nothing other than fiber.  If you look closer at the package you will see a 4 in the number for carbohydrates and 16 calories. That is because fiber is actually a carbohydrate and there are 4 calories in a carbohydrate. It’s just that fiber is indigestible so it has no impact on blood sugar.  That’s why it’s listed under carbs on a food label, right there along with sugar. Sugar is also a carbohydrate. If you are counting carbs, you can subtract fiber to get a net count.  Korea usually doesn’t list fiber in it’s food labels.  I wonder why.

I’m probably going to do a post on how to read food labels soon.

The veggies in this dish need to be cooked separately for the most part.  20160606_155530

First the onions and green onions were cooked, then the carrots and peppers.  I don’t have a picture of that because I’m an airhead and I forgot.

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And here is the beef and mushrooms.  They were cooked last.  I don’t know why.  That’s what Maanchi told me to do.

Finally, I just dumped everything into a big bowl and mixed it up!

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I topped it with some sesame seeds and more sesame oil for extra flavor.  It was really good.  My husband and son didn’t know that I used the Miracle Noodles. It tasted exactly like Japchae!  Surprise guys!

Sorry for the deception, but it’s really for your own good.

Nutritional Disclaimer: This dish is loaded with plenty of Vitamins, Minerals and Antioxidants!  So eat up and be happy and healthy!

Low Carb Japchae!

A low carb version of a famous Korean dish.

Ingredients

  • 4 oz beef cut into strips.
  • 2 large dried shiitake mushroom soaked in warm water until soft, cut into thin strips.
  • 2 whole garlic clove minced. I used a couple of tsp of minced garlic from the fridge.
  • 1 tbsp xylitol
  • 2 tbsp soy sauce plus 1 tsp
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 ea egg yolk beaten fried and cut into strips
  • 4 oz spinach washed and drained
  • 4 oz of miracle noodles.
  • 2-3 whole green onions cut into slices
  • 1 medium onion thinly sliced
  • 1 medium carrot cut into matchsticks
  • 1 small bell pepper cut into thin strips
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1 tbsp cooking oil I think I used a mixture of olive and coconut oil

Instructions

  1. Put the beef and shiitake mushrooms into a bowl and mix with minced garlic, sweetener, ground black pepper, soy sauce or tamari sauce if you are gluten intolerant, and sesame oil. Keep it in the fridge until you’re ready for it.
  2. Fry the beaten egg yolk until set. The pan doesn’t need to be very hot for this. Take it out and when it’s cooled just slice into thin strips. Set to the side.
  3. Heat your spinach in a microwave save bowl, and drain.
  4. Now you cook the miracle noodles. When you open them they are going to smell horrible and fishy. They don’t stay this way. You just need to rinse them really good. I usually rinse, then heat in the microwave, then rinse again. Repeat until the smell is gone. They are usually pretty long too, so cut them up with some kitchen scissors when they are cool enough to handle.
  5. Heat a skillet and add the onions and green onions in some oil and salt. Stir fry until the onion starts to look translucent. Transfer to a plate or bowl.
  6. Do the same for the carrots and peppers.
  7. Add the marinated meat and mushrooms last. Sir fry until the meat is no longer pink.
  8. Mix everything up in a large bowl or back in your skillet if it is big enough. Add a little extra garlic, sesame oil, sesame seeds, soy sauce and salt and pepper to taste.

Recipe Notes

That’s it! Serve and enjoy a nice bowl of Japchae without the sugar and carbohydrates.

 

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