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Paleo Korean Japchae
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Paleo Korean Japchae is King!

There is something I must confess, I’m the one that got Devin hooked on it. It’s all my fault. I should’ve never showed her a Korean drama! It all started three years ago. I showed her a k-drama and she never looked back. Every time I look over, she is starting a new series.  I swear, she knows more Korean than Cantonese. Even my son has started watching Korean cartoons. Do you see a trend here? It’s everything Korean, even the food. To be fair, we love Korean food in my house. I mean, REALLY love it. Between the Paleo yook gae jang and bulgogi that’s served at home, it only makes sense that I make Japchae. So, this week, we are making a Paleo Korean Japchae.

What is Japchae? How are NOODLES paleo!? Japchae means “mixed vegetables” in Korean. A fun fact, the original dish did not contain any noodles until much later. The noodles used for Japchae is made purely of sweet potato starch. Hence, making it Paleo. I can eat this Paleo Korean Japchae all the time. The colors of the vegetable makes it vibrant and appealing. A well balanced flavor of sweet and savory with the smokiness of sesame oil. Variation of texture between soft, chewy noodles with al dente vegetables makes this absolutely heavenly.

Another thing worth mentioning is, I started my Youtube Channel. I included the video to my Paleo Korean Japchae  below. Please go subscribe and follow me! Let’s get cooking!

Paleo Korean Japchae:

8oz – Sweet Potato Noodles
1lb – Thin Sliced U.S. Wellness Meats Chuck Roast
3 – Pasture Raised Large Eggs
2 Cups – Julienned Carrots
1 – Medium Yellow Onion (Sliced)
1½ Cups – Baby Bella Mushrooms (Sliced)
3 – stalks Green Onions
5 – Garlice Cloves (Minced)
½ Cup – Coconut Aminos
¼ Cup – Sesame Oil
3 Tbsp – Apple Juice
3 Tbsp – Coconut Sugar
2-3 Tbsp – Sea Salt
½ Tsp – Fresh Ground Black Pepper
3 Tbsp – Toasted Sesame Seeds
Kasandrinos Extra Virgin Oilive Oil

Helpful tools:

Kitchen Shears
XL Mixing Bowl


Paleo Korean Japchae Instructions:

Paleo Korean Japchae1.) First, prep all of your vegetables. To save time, get pre-julienned carrots and sliced baby portobello mushrooms. Some stores even sell minced garlic and sliced onions if you are on a time crunch. Cut 2 of your green onions into 1 inch long pieces and dice the remaining. Marinate the sliced beef with 2-3 tbsp of coconut aminos and 1 tsp of sesame oil. You can find sliced beef at most Asian grocers or you can see if your butcher can do it for you to speed up the process. If you don’t have any options, divide your chuck into ½lb blocks and freeze it for 2 hours. It is much easier to slice thin when semi-solid.

2.) Whisk eggs with ½ tsp salt. In a skillet over medium-low heat, cook very thin pieces of eggs, like creps. Roll the eggs and cut them into ½ inch wide stripes. Writing this is making me want that Paleo Korean Japchae.

3.) Turn the heat to medium-high heat. In a skillet, add KEVOO, and cooked garlic for a minute or so. Before they brown, add in sliced onions and a pinch of salt. Cook until onions are done but not soft. About 3-5 minutes. Longer if you like them softer. I recommend al dente for this Paleo Korean Japchae

4.) In a skillet, add EVOO, toss in carrots and cook for a minute of so. Add in the inch long green onion pieces. Add a pinch of salt. Cook until carrots are slightly cooked. 3-4 more minutes. This adds a nice crunch to the Paleo Korean Japchae.

5.) Turn your heat to high while cooking mushrooms. I like them a bit browned. Cook for a few minutes, toss in a pinch of salt, viola!

6.) Over high heat, cook your beef. When the beef starts to sweat, add in 1 tbsp of coconut sugar and apple juice. Mix well and cook off all excess liquid. Cook for a few more minutes to char the beef. Transfer into a mixing bowl and cut the beef into even smaller pieces with a pair of kitchen shears.

7.) Cook the noodles as directed on the package. Drain and rinse under cold water. In an extra-large mixing bowl, add noodles. Cut the noodles with your kitchen shears.

8.) Add mushrooms, carrots, green onions, onion, beef, 1½ tbsp of coconut sugar, 3 tbsp of coconut amino, 1 tbsp of sesame oil, 2 tsp of salt, pinch of black pepper, rest of the green onions and sesame seed. Mix it up and enjoy. This dish is good served cold or room temp. There you have it, my Paleo Korean Japchae and until next time, eat up, my friends!

Paleo Korean Japchae


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