HI FRIENDS! Have you missed me? I’ve been super busy, hence the lack of posts lately. But don’t worry, I’M BACK, and with another recipe in partnership with K-Mama to share with you. This is actually my last of twelve recipes with this sauce. This gluten free buckwheat japchae stir fry is a perfect weeknight meal (surprise surprise) and full of veggies and protein. It’s rich, hearty, filling– everything you could possibly want for a weeknight meal now that the days are colder and the sun is disappearing.
This post is sponsored by K-Mama Sauce. Thank you for supporting brands that make Get Well With Em possible.
Here’s how it’s gonna go down. First, you’ll slice up all the vegetables. THEN heat a skillet and coat it with olive oil. Add in your onions, let them cook down, then start to add the rest of the vegetables. Once you’ve got the vegetables cooking, all you have to do is cook the buckwheat noodles, tempeh, and stir together all the ingredients for the sauce. It sounds like you’ll be doing a lot at once, but it’s totally manageable, I promise. Plus, you kinda feel like you’re on a cooking show when you multitask like this, so it’s lots of fun!
My inspiration for this recipe is a combination of my love for one pot meals along with the hot pots I’ve been having lately. My friend Destinie and her husband got one and they are so much fun. You basically boil some broth with special herbs and spices, then throw in thinly sliced meat and vegetables. Once they’re cooked, you dip them in a sauce. This recipe has those flavors, without needing to go out and buy a hot pot.
In my buckwheat japchae stir fry I decided to use tempeh as my protein source. Sometimes I just get way too burnt out on eating chicken ALL THE TIME and this was a nice way to switch things up. But if you love chicken, or pork, or tofu, or even beans, you can 100% swap the tempeh for that. As always, my recipes are customizable based on your personal preferences.
K-Mama is a MUST in this recipe. In the past I’ve shared some alternatives, but not this time. Plus, K-Mama can most definitely be found in a store near you, OR you can buy it on Amazon here. Super easy. So get on that! And then try all the other K-Mama recipes I’ve shared 🙂
But back to the recipe. Once everything is all cooked (vegetables, buckwheat noodles, and tempeh) toss is all together with the sauce. Bing, bang, boom you’re done and you’ve got dinner plus leftovers for the week. How awesome is that!? I can’t wait for you to try this recipe. Be sure to let me know what you think! AND as always, pin it for later. Enjoy the rest of your week!
This Korean-inspired stir fry is full of flavor, vegetables, and protein. Simply cook up the vegetables and tempeh while the noodles boil, then toss everything together with the spicy Korean sauce. Quick and easy meal on the table in 30 minutes!
- 1/4 cup K-Mama Sauce
- 1/4 cup soy sauce
- 4 garlic cloves, minced
- 1/2 tsp grated ginger
- 2 tbsp olive oil
- 1/4 red onion, diced
- 3 bell peppers, sliced
- 1.5 cup eggplant, diced
- 1 cup bella mushrooms, sliced
- 1 package buckwheat noodles
One hour before you want to cook the rest of the meal, dice an eggplant and toss with salt. This will pull the moisture from the eggplant, making space for it to soak up the delicious sauce.
After you've allowed the eggplant to sit, dice the vegetables and garlic.
Heat olive oil in a skillet over medium high heat. Once shimmering, add red onion and saute until translucent.
Meanwhile, bring a pot of water to boil. Add in buckwheat noodles and cook according to package instructions. Mine took 7 minutes!
In a separate skillet, cook tempeh or protein of your choice. To cook tempeh, slice and add to the skillet, cooking until browned on each side.
Combine all the ingredients for the sauce in a medium sized bowl and set aside.
Once onion is cooked, add eggplant and continue to cook until golden and starting to soften.
Next, add in mushrooms and peppers. Cook for a few minutes before adding in the sauce.
Continue to simmer vegetables with sauce until the sauce begins to reduce and stick to the vegetables.
When buckwheat noodles and tempeh are done cooking, add them to the vegetables and sauce.
Toss to coat, serve, and enjoy!