Bulgogi Japchae (Korean noodle dish, paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol, Vegan-modifiable
Cuisine: Korean
Prep time: 
Cook time: 
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Serves: 4-5
One of my favorite Korean dishes...and pretty naturally paleo/AIP! Fully modifiable with whatever veggies/proteins are on hand. Traditionally each element is cooked separately (to preserve colors/flavors), but it won't alter the final that much if you cook elements together to save time (the only one I suggest doing separately is the spinach/watercress because of the water content).
  1. Add japchae noodles to a big pot of salted water on the stove and bring to a boil. Cook for ~10 minutes, until noodles are tender. Drain and set aside.
  2. Clean, chop, and cook spinach/watercress in a tb of oil, or blanch and put in ice bath to maintain green color.
  3. Slice onion, garlic, scallions, mushrooms, and carrots in long, lengthwise pieces (or julienne them using a mandolin). Sauté veggies (start with mushrooms to brown, then carrots because they take longer) in a couple tablespoons of oil with minced ginger until carrots are softened.
  4. Mix cooked vegetables with watercress and noodles in a big bowl. Season with aminos/sea salt, acid, and a couple more tbs of oil. Finish with chopped scallions.
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/bulgogi-japchae/