Serves 4
45 min
Korean Japchae with Beef, Spinach, and Vegetables
Recipe GLPR63bdaaf8a6d9e0
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
