Korean Japchae with Beef, Spinach, and Vegetables

Name: Korean Japchae with Beef, Spinach, and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 4 tablespoons soy sauce; 1 tablespoon brown sugar; 8 ounces dried Korean glass noodles; 3 ounces fresh shiitake mushrooms, thinly sliced; 2 teaspoons sesame oil; 2 tablespoons canola oil; ½ cup thinly sliced onion; 2 garlic cloves, minced; 3 scallions, cut into 1-inch pieces; 6 ounces flank steak, very thinly sliced against the grain; 1 carrot, peeled and cut into matchsticks; ¼ pound fresh spinach leaves; 1 tablespoon sesame seeds

Recipe GLPR63bdaaf8a6d9e0

Korean

Main Course

45 min

428 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant stir-fried noodle dish featuring tender sliced beef, fresh spinach, and crisp vegetables tossed with chewy Korean glass noodles in a savory soy-based sauce. Garnished with sesame seeds for a nutty finish, this balanced meal comes together quickly and is naturally free of common allergens.

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Ingredients

4 tablespoons soy sauce

1 tablespoon brown sugar

8 ounces dried Korean glass noodles

3 ounces fresh shiitake mushrooms, thinly sliced

2 teaspoons sesame oil

2 tablespoons canola oil

½ cup thinly sliced onion

2 garlic cloves, minced

3 scallions, cut into 1-inch pieces

6 ounces flank steak, very thinly sliced against the grain

1 carrot, peeled and cut into matchsticks

¼ pound fresh spinach leaves

1 tablespoon sesame seeds

Directions

Bring a large pot of water to a boil and cook the glass noodles according to package directions until just tender. Drain well and set aside.
In a small bowl, whisk together the soy sauce, brown sugar, and sesame oil until the sugar dissolves. Set the sauce aside.
Heat 1 tablespoon of canola oil in a large skillet or wok over high heat. Once hot, add the sliced beef and cook for 2–3 minutes, stirring frequently, until the meat is no longer pink and reaches an internal temperature of 160F. Transfer the beef to a plate.
Add the remaining 1 tablespoon of canola oil to the same skillet. Add the sliced mushrooms and onion, stirring frequently, until softened and lightly browned, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the carrot matchsticks and spinach to the skillet and stir until the spinach is just wilted, about 2 minutes.
Return the cooked beef to the skillet and add the cooked glass noodles. Pour the prepared sauce over the noodle mixture and toss everything together for 1–2 minutes until well combined and heated through.
Divide the japchae among serving bowls and top with the scallions and sesame seeds. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Glass noodles are a special trip—Harris Teeter carries them in the international aisle, but Food Lion and ALDI are less reliable, so plan accordingly. Cost per serving runs about $3.50–$4.00, with beef flank steak as the driver; shiitake mushrooms add another $1–$2 to the bill depending on availability. The stated 45 minutes is honest if you buy pre-sliced beef, but plan 50–55 minutes if you're cutting flank steak yourself—it's not fussy, just requires a sharp knife and a minute to slice against the grain. This is a one-skillet weeknight win that reheats beautifully, though the noodles can stiffen overnight; reheat gently with a splash of water or a drizzle of sesame oil.