Marinated Beef Glass Noodles — Beef Bulgogi Japchae
Korean glass noodle stir-fry tossed with bulgogi-marinated beef, spinach, carrot, shiitake, and onion in a soy-sesame glaze, finished with toasted sesame seeds and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 400g beef sirloin against the grain. Soak 120g glass noodles in warm water 10 minutes, drain. Julienne 120g carrot, thinly slice 100g shiitake caps and 160g onion. Finely grate 6 garlic cloves, thinly slice 2 spring onions. Divide the beef between two portions. Mix each portion with 1.5 tbsp soy sauce, 1 tsp brown sugar, 1 tsp sesame oil, 1.5 grated garlic cloves, and black pepper; rest 8 minutes.
Boil
Boil drained glass noodles in salted water over high heat 5 minutes until just tender. Drain, rinse under cold water, toss with 1 tbsp sesame oil. Blanch 140g spinach in salted boiling water 30 seconds, drain, squeeze dry, toss with 1 tbsp sesame oil and salt.
Saute
Heat 1 tbsp neutral oil in a large skillet over medium-high. Stir-fry carrot and onion 2–3 minutes until just tender, add shiitake and cook 90 seconds until softened. Transfer to a plate.
Sear
Raise heat to high, add remaining 1 tbsp neutral oil. Working in batches if needed to avoid overcrowding, stir-fry marinated beef in a single layer 2–3 minutes per batch until deeply browned and just cooked through.
Finish
Return vegetables and noodles to the pan over medium heat. Add remaining 3 tbsp soy sauce, 1.5 tbsp mirin, 1 tbsp brown sugar, 2 tbsp sesame oil, and remaining 3 grated garlic cloves. Toss 2–3 minutes until glossy and well coated.
Plate
Transfer japchae to serving plates, scatter spring onion and 1 tsp toasted sesame seeds over the top. Serve immediately.
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