Korean 30 min

Japchae (Glass Noodle Stir-Fry)

Name: Japchae (Glass Noodle Stir-Fry)
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 8 oz sweet potato glass noodles (dangmyeon); 4 oz beef sirloin, thinly sliced; 1 carrot, julienned; 1 small onion, sliced; 2 cups spinach; 4 shiitake mushrooms, sliced; 1 red bell pepper, julienned; 3 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp sugar; 2 cloves garlic, minced; 1 tbsp vegetable oil; Sesame seeds and green onion for garnish

NoodlesStir-FryKorean

Ingredientsfor 2

360

Cal

16g

Protein

48g

Carbs

12g

Fat

18 oz sweet potato glass noodles (dangmyeon)
24 oz beef sirloin, thinly sliced
31 carrot, julienned
41 small onion, sliced
52 cups spinach
64 shiitake mushrooms, sliced
71 red bell pepper, julienned
83 tbsp soy sauce
92 tbsp sesame oil
101 tbsp sugar
112 cloves garlic, minced
121 tbsp vegetable oil
13Sesame seeds and green onion for garnish

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Instructions

1
Cook glass noodles in boiling water for 6-7 minutes until translucent and chewy. Drain and cut into manageable lengths with scissors. Toss with 1 tbsp soy sauce and 1 tbsp sesame oil.
2
Blanch spinach for 30 seconds, squeeze dry, and season with a drop of sesame oil and pinch of salt.
3
Marinate beef in 1 tbsp soy sauce, garlic, and a pinch of sugar for 10 minutes.
4
Stir-fry each vegetable separately in a little oil: carrots (2 min), onion (2 min), mushrooms (2 min), bell pepper (1 min). Season each lightly with salt.
5
Stir-fry marinated beef until just cooked, 2-3 minutes.
6
In a large bowl, combine noodles, all vegetables, beef, spinach, remaining soy sauce, sesame oil, and sugar. Toss thoroughly.
7
Serve warm or at room temperature, garnished with sesame seeds. Japchae is just as good cold the next day.