Korean Beef Stir-Fry Noodles (Japchae)
Silky glass noodles and tender beef in a glossy, caramelized soy glaze with mushrooms and spinach. Savory, addictive, with every bite bursting with flavor.
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Servings: 2
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Equipment
- Large pan
Ingredients
- 8 oz Korean Glass Noodles sweet potato glass noodles (dangmyeon)
- 8 oz Beef sirloin or ribeye, thinly sliced
- 1 cup Spinach baby
- 0.5 cup Carrot julienned
- 0.5 cup Onion thinly sliced
- 4 Shiitake mushrooms sliced
- 2 Garlic cloves, minced
- 4 tbsp Soy Sauce
- 3 tbsp Sugar
- 2 tbsp Sesame oil
- 1 tbsp Neutral Oil
- 1 tbsp Sesame seeds toasted
- 1 pinch Black pepper
Instructions
- Cook glass noodles according to package directions until fully tender. Drain and set aside.
- Heat neutral oil in a pan over medium-high. Cook beef with garlic until just done. Remove and set aside.
- In the same pan, sauté onion, carrot, and mushrooms until softened.
- Add cooked noodles, beef, soy sauce, sugar, and black pepper. Toss gently until glossy.
- Add baby spinach and sesame seeds. Toss once more and serve immediately.
