beef japchae
When I was younger, I worked with a Korean woman who would bring me Japchae, and I loved it so much. I think that is when I started becoming so obsessed with Asian food. It is my absolute favorite cuisine ever.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces rib-eye steak, cut into very thin strips
- 8 ounces glass noodles
- 4 ounces shiitake mushrooms, stems removed and sliced
- 1 small carrot, julienned
- 1 small red bell pepper, seeded and julienned
- 1 small yellow bell pepper, seeded and julienned
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 bunch spinach, blanched for 1 minute in boiling water and sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon mirin
- 1/2 tablespoon toasted sesame oil
- toasted sesame seeds, for garnish
How To Make beef japchae
-
Step 1Place the glass noodles in boiling water and let soak for 10 minutes. Cut into smaller pieces.
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Step 2Mix the soy sauce, sugar, mirin, and toasted sesame oil. Add the olive oil to a wok or large saucepan.
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Step 3Add the rib eye, garlic, onion, carrots mushrooms, red and yellow pepper and stir fry for 4 minutes until softened.
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Step 4Add the spinach and glass noodles then pour in the soy sauce mixture. Stir fry 3 or 4 minutes. Serve garnished with toasted sesame seeds.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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