Beef Japchae
Delight your taste buds with this irresistible Beef Japchae recipe, a classic Korean dish that's bursting with vibrant flavors and textures. Featuring tender strips of marinated beef sirloin, stir-fried colorful veggies like carrots, spinach, and shiitake mushrooms, and chewy sweet potato glass noodles, this dish offers a perfect balance of sweet, savory, and nutty notes thanks to soy sauce, sesame oil, and a hint of sugar. Simple yet stunning, Beef Japchae comes together in under an hour, making it an ideal choice for a weeknight dinner or a special occasion meal. Garnished with sesame seeds and scallions, this crowd-pleaser is as visually appealing as it is delicious. Perfect for Korean food enthusiasts or anyone seeking a satisfying, one-pan meal!
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Recipe Information
Ingredients
- 250 grams Sweet potato glass noodles
- 200 grams Beef sirloin
- 6 tablespoons Soy sauce
- 2 tablespoons Sugar
- 2 tablespoons Sesame oil
- 4 cloves Garlic
- 1 large Carrot
- 150 grams Spinach
- 1 medium Onion
- 1 medium Red bell pepper
- 100 grams Shiitake mushrooms
- 2 stalks Scallions
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the beef sirloin into thin strips. Mince the garlic cloves. Julienne the carrot, red bell pepper, and onion. Slice the shiitake mushrooms. Cut the scallions into thin diagonal pieces.
In a medium bowl, combine 4 tablespoons of soy sauce, 1 tablespoon of sugar, and the minced garlic. Add the beef slices and mix well. Let it marinate for at least 10 minutes.
Bring a large pot of water to a boil. Add the glass noodles and cook according to the package instructions, usually about 6-8 minutes. Drain the noodles and rinse in cold water. Set aside.
Blanch the spinach in boiling water for about 30 seconds, then quickly rinse under cold water. Squeeze out excess water and season the spinach with a pinch of salt and a dash of sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the marinated beef and stir-fry for about 3-4 minutes until cooked through. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Stir-fry the onion, carrot, bell pepper, and shiitake mushrooms for about 5 minutes until they are tender yet still crisp.
Add the cooked glass noodles, beef, and blanched spinach to the vegetable mixture in the pan. Pour in the remaining 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and season with salt and black pepper. Toss everything together until well combined and heated through.
Transfer the japchae to a large serving platter. Garnish with scallions and sesame seeds before serving.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5023 mg | 218% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 43.3 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 345 mg | 27% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3133 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
