Korean Japchae – a Beef and Vegetable Glass Noodle Stir-Fry

READY IN: 30mins


  • 8ouncesrib eye steaks, thinly sliced and most fat removed
  • 1bunchspinach
  • 2carrots, peeled and julienned
  • 5shiitake mushrooms, stems removed and sliced thinly
  • 3garlic cloves, minced
  • 1onion, sliced
  • 6green onions, thinly sliced
  • 3tablespoonssoy sauce, divided
  • 1 12 tablespoonssesame oil, divided
  • 1tablespoonsugar, divided
  • 16ouncesvermicelli rice noodles
  • 2tablespoonsseasoned rice vinegar

  • Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.
  • Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.
  • Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.
  • In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.
  • Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.
  • Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!
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