Korean Japchae - A Beef And Vegetable Glass Noodle

Name: Korean Japchae - A Beef And Vegetable Glass Noodle Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rib eye steaks, thinly sliced and most fat removed; 1 bunch spinach; 2 carrots, peeled and julienned; 5 shiitake mushrooms, stems removed and sliced thinly; 3 garlic cloves, minced; 1 onion, sliced; 6 green onions, thinly sliced; 3 tablespoons soy sauce, divided; 1 1/2 tablespoons sesame oil, divided; 1 tablespoon sugar, divided; 16 ounces vermicelli rice noodles; 2 tablespoons seasoned rice vinegar

Servings: persons

8 ounces rib eye steaks, thinly sliced and most fat removed
1 bunch spinach
2 carrots, peeled and julienned
5 shiitake mushrooms, stems removed and sliced thinly
3 garlic cloves, minced
1 onion, sliced
6 green onions, thinly sliced
3 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 tablespoon sugar, divided
16 ounces vermicelli rice noodles
2 tablespoons seasoned rice vinegar

1
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.
2
Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.
3
Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.
4
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.
5
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.
6
Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!

881

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces rib eye steaks, thinly sliced and most fat removed, 1 bunch spinach, 2 carrots, peeled and julienned, 5 shiitake mushrooms, stems removed and sliced thinly, and more.

Yes, Korean Japchae - A Beef And Vegetable Glass Noodle Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Japchae - A Beef And Vegetable Glass Noodle Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions