Glazed Vegetable Glass Noodles — Japchae
Around 28% fewer calories and significantly lower fat, lean sirloin replacing marbled beef and sesame oil halved with extra mushrooms and spinach added, with the authentic sweet soy glaze, glass noodle chew, and colourful vegetable arrangement of the classic Korean celebration dish.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 200g glass noodles in cold water 30 minutes. Marinate 300g sliced lean sirloin in 2 tbsp soy sauce, 1 tsp coconut sugar, 2 minced garlic, ½ tsp sesame oil for 15 minutes. Blanch 100g spinach, squeeze dry. Julienne 1 carrot, slice 150g shiitake, 1 red pepper, 1 onion. Mix noodle sauce: 3 tbsp soy sauce, 1 tbsp coconut sugar, 1 tsp sesame oil.
Boil
Bring salted water to boil. Add drained noodles, cook 6–8 minutes until tender. Drain, rinse under cold water until cool. Toss with noodle sauce, set aside.
Saute 1
Heat 1 tsp vegetable oil in a non-stick pan over high heat. Stir-fry mushrooms 2 minutes until golden and tender, season lightly, transfer to a plate. Repeat with carrot, pepper, and onion separately, 2–3 minutes each until tender-crisp.
Sear
Return pan to high heat with 1 tsp vegetable oil. Cook marinated beef 3–4 minutes, stirring occasionally, until caramelised and cooked through. Transfer to a plate.
Build
Season blanched spinach with a few drops of sesame oil and pinch of salt. Combine noodles, beef, all vegetables, and spinach in a large bowl. Toss gently to combine.
Finish and plate
Drizzle with remaining sesame oil. Scatter 1 tsp toasted sesame seeds and 2 sliced spring onions over the top. Serve at room temperature or slightly warm.
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