Korean Beef Glass Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lb thin-sliced beef (you can swap for chicken, tofu, or shrimp if you prefer)
02 -
1 lb Korean sweet potato noodles (glass noodles)
03 -
3 medium carrots, cut into thin strips
04 -
1 large white onion, sliced nice and thin
05 -
1/2 bunch green onions, chopped
06 -
6 garlic cloves, minced
07 -
1/2 lb fresh spinach leaves
→ Sauce & Oils
08 -
4 tbsp sesame oil, divided
09 -
1 tbsp olive oil
10 -
6 tbsp soy sauce (or tamari if you need gluten-free)
11 -
3 tbsp brown sugar
# Instructions:
01 -
Get a large pot of water boiling with a splash of olive oil. Toss in your sweet potato noodles and let them cook for about 5-6 minutes until they're nice and chewy. Drain them and set aside.
02 -
Heat up a skillet on high heat. Add your beef and cook until it's browned nicely. While it's cooking, pour in half the soy sauce, sesame oil, and brown sugar to flavor the meat. Once done, put it aside for later.
03 -
In another skillet, warm up some olive oil. Throw in your carrot strips and sliced onion and cook until they soften up a bit. Add the rest of your soy sauce, sesame oil, and brown sugar. Then mix in the minced garlic and chopped green onions, cooking for just another minute.
04 -
Add your spinach to the veggie mix and stir until it wilts down. This should only take a minute or so.
05 -
In a large bowl, combine your cooked noodles with all the veggies and beef. Toss everything together until well mixed. Serve it warm and sprinkle some extra green onions on top if you'd like.
# Notes:
01 -
Japchae is a traditional Korean dish that's perfect for family gatherings
02 -
The dish can be served warm or at room temperature
03 -
Leftovers keep well in the fridge for up to 3 days