Paleo Japchae

This Korean dish is full of flavor. The flank steak requires marinating overnight but is worth the planning. It's made with glass sweet potato noodles and coconut aminos, so it's gluten-free and Paleo friendly.




• 3/4 C coconut aminos
• 1 tsp fish sauce
• 1 T sesame oil  
• 2 T rice vinegar
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 1 lb flank steak, thinly sliced against the grain

• 3 T fresh ginger, minced
• 6 garlic cloves, minced
• 3 T ghee
• 1-10oz package sliced mushrooms
• 3 green onions, thinly sliced  
• 1 large yellow onion, thinly sliced
• 1 1/2 C carrots, sliced  
• 1/2 C coconut aminos
• 1 tsp sesame oil  
• 1/2 tsp fish sauce
• 2-4oz bundles sweet potato glass noodles


1. In a medium bowl whisk the marinade ingredients together. Add the thinly sliced flank steak and cover the bowl. Place in the refrigerator to marinate for 24 hours.

2. After the steak has marinated for 24 hours, cook the glass noodles according to the package directions.

3. In a large skillet on medium heat, add 2 tablespoons of ghee. Once the ghee is hot, add the ginger and garlic. Cook for 3-5 minutes until the mixture is fragrant, stirring often to prevent it from burning. Add the sliced onions and cook for about 5 more minutes. Next add the carrots and the mushrooms and continue cooking for an additional 5-7 minutes.

4. Add the green onions, 1/2 cup coconut aminos, 1 teaspoon sesame oil, and 1/2 teaspoon fish sauce. Turn the heat to low, and keep warm.

5. In a medium sauté pan on medium heat, add 1 tablespoon of ghee. Once the pan is hot, add the sliced steak. Cook for 5-7 minutes, or until the meat is cooked through and no longer pink.

6. Add the steak to the veggie mix, making sure to not add the excess liquid from the pan the steak was cooked in. Toss the glass noodles in with the veggies and the steak.

7. Top with sesame seeds and serve.