Korean Beef Japchae

• 8 oz glass noodles (sweet potato starch)
• 1 lb beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 medium onion, sliced
• 2 cups spinach, roughly chopped
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 2 green onions, sliced
• 2 tablespoons sesame seeds

Steps

1. 1 Soak the glass noodles in warm water until soft, about 10 minutes.
2. 2 While noodles soak, marinate beef with 1 tablespoon soy sauce.
3. 3 In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Stir-fry beef until browned, remove, and set aside.
4. 4 Add remaining sesame oil to the skillet. Sauté garlic and ginger until fragrant.
5. 5 Add onions, carrots, and bell peppers, stirring until vegetables are tender-crisp.
6. 6 Toss in spinach until wilted.
7. 7 Drain noodles and add to the skillet, breaking up clumps. Stir to combine.
8. 8 Add remaining soy sauce and sugar, mixing well.
9. 9 Return beef to the skillet, tossing to heat through.
10. 10 Sprinkle with green onions and sesame seeds before serving.

Nutrition

Tips

• For a vegetarian option, replace beef with mushrooms or tofu.
• Ensure all your ingredients are prepped before cooking for efficiency.
• Adjust sugar level to taste if you prefer a less sweet sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to maintain texture.

Serving Suggestions

• Serve with kimchi for a traditional Korean meal experience.
• Pair with a side of steamed rice for a heartier meal.

FAQ