japchae

08 Jan, 2026

From Nicole at healmedelicious.com

Ingredients

• 3 tbsp coconut aminos
• 3 tbsp Red Boat fish sauce
• 2 tsp balsamic vinegar
• 2 tbsp olive oil (divided)
• 3 cloves garlic, sliced
• 1 small yellow onion, sliced
• 1 lb ground beef
• ¾ tsp sea salt
• 2 carrots, julienned
• 2 cups broccoli florets
• 2 cups cremini mushrooms, sliced
• chopped cilantro to garnish
• 6 oz sweet potato noodles (or cabbage noodles)

Instructions

1. Sauté cabbage noodles. Set aside.
2. To a small bowl, add coconut aminos, fish sauce, balsamic vinegar and 1 tablespoon olive oil and whisk to combine.
3. Heat a large stockpot over medium heat. Once hot, add remaining 1 tablespoon olive oil, onions and garlic, and sauté 2-3 minutes until onions begin to turn translucent.
4. Add ground beef and sea salt to the skillet, and allow to cook over medium heat.
5. Once browned, use a slotted spoon to remove beef from pot (leaving juices and fat in the pot) and add in carrots, broccoli florets and mushrooms, stirring between each addition.
6. Cook veggies for 4-5 minutes so that they soften, but maintain a bite to them.
7. Return beef to the pot, followed by the glass noodles.
8. Turn heat to low heat and pour prepared sauce over the entire dish, stirring to coat everything evenly.
9. Adjust salt as necessary and top with chopped cilantro.