Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

My wife and I love Korean food and was craving for some Japchae.  Japchae is basically a Korean style stir fried noodle with vegetables. This dish is one of Koreans favorite traditional dishes. The type of noodles used for this dish is made from sweet potato starch and transparent. Best of all, these noodles are also gluten free and light.  I added in some bulgogi beef to the Japchae and garnished it off with a little bit of scallions(optional). This should have spinach in it as well but unfortunately I didn’t have any on hand so I made the japchae without it and it was still delicious.  I love making this dish anytime of the year, because you can serve these noodles at hot, room temperature or even slightly chilled, perfect for lunch or dinner!

Ingredients:

—For Beef Bulgogi marinade—

1/2 lb. beef (sirloin or tenderloin, sliced very thinly)

1/4 large onion (sliced thinly)

4 cloves garlic (minced)

3 1/2 tbsp soy sauce (or gluten-free soy sauce)

2 tbsp organic cane sugar

1 tbsp sesame oil

1 tbsp mirin

1/2 tsp ground black pepper

—For Vegetables—

1 small carrot (julienne)

5 shitaki mushrooms (sliced)

1 bunch spinach (boiled for 30 seconds, drained, cut into 5 cm pieces & marinated with little bit of soy and sesame oil)

1 clove garlic (minced)

4 oz dangmyeon (sweet potato noodles) or CJ Glass Noodles, 17.63-ounce

3 tbsp grape seed oil for cooking

2 green scallion stalks and sesame seeds for garnish (optional)

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

Directions:

1. Stir together all of the ingredients for the marinade. Reserve about 1 tablespoon of the marinade. Add rest of the marinade to the sliced beef and onions. Mix well to ensure that all of the beef is well coated in the marinade. Set it aside and allow it to marinate.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

2. Put the sweet potato noodles to a bowl of hot water. Let it sit for about 15 minutes. While the noodles are softening, prep the vegetables.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

3. Heat a pan or a wok over medium-high heat. Add grape seed oil to coat the wok.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

4. Once the pan is heated, add the vegetables, minced garlic, mushrooms, and carrots to the pan. Stir-fry for about a minute or two until the mushrooms start to turn golden.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

5. Then add the marinated bulgogi beef along with marinade and all to the pan.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

6. Stir fry until the meat is just cooked through for 3 minutes.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

7. Drain the noodles from the water.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

8. Add the noodles, spinach(optional) and the reserved tablespoon of the marinade to the pan, and mix well

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

9. Stir fry until the noodles are heated through. Remove from heat. Add salt to taste, only if necessary.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

10. Feel free Garnish with some green onions and toasted sesame seed if desired. Serve warm or cooled off at room temperature.

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

Bulgogi Japchae (Korean stir fried beef noodles with vegetables)

Yield: 2 Servings

Prep Time: 20

Cook Time: 10

Total Time: 30 minutes

Ingredients:

---For Beef Bulgogi marinade---

1/2 lb. beef (sirloin or tenderloin, sliced very thinly)

1/4 large onion (sliced thinly)

4 cloves garlic (minced)

3 1/2 tbsp soy sauce (or gluten-free soy sauce)

2 tbsp organic cane sugar

1 tbsp sesame oil

1 tbsp mirin

1/2 tsp ground black pepper

---For Vegetables---

1 small carrot (julienne)

5 shitaki mushrooms (sliced)

1 bunch spinach (boiled for 30 seconds, drained, cut into 5 cm pieces & marinated with little bit of soy and sesame oil)

1 clove garlic (minced)

4 oz dangmyeon (sweet potato noodles) or CJ Glass Noodles, 17.63-ounce

3 tbsp grape seed oil for cooking

2 green scallion stalks and sesame seeds for garnish (optional)

Directions:

1. Stir together all of the ingredients for the marinade. Reserve about 1 tablespoon of the marinade. Add rest of the marinade to the sliced beef and onions. Mix well to ensure that all of the beef is well coated in the marinade. Set it aside and allow it to marinate.

2. Put the sweet potato noodles to a bowl of hot water. Let it sit for about 15 minutes. While the noodles are softening, prep the vegetables.

3. Heat a pan or a wok over medium-high heat. Add grape seed oil to coat the wok.

4. Once the pan is heated, add the vegetables, minced garlic, mushrooms, and carrots to the pan. Stir-fry for about a minute or two until the mushrooms start to turn golden.

5. Then add the marinated bulgogi beef along with marinade and all to the pan.

6. Stir fry until the meat is just cooked through for 3 minutes.

7. Drain the noodles from the water.

8. Add the noodles, spinach(optional) and the reserved tablespoon of the marinade to the pan, and mix well

9. Stir fry until the noodles are heated through. Remove from heat. Add salt to taste, only if necessary.

10. Feel free Garnish with some green onions and toasted sesame seed if desired. Serve warm or cooled off at room temperature.

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24 Responses to “Bulgogi Japchae (Korean stir fried beef noodles with vegetables)”

  1. #
    1
    Sherry Panetta — May 13, 2013 @ 11:04 am

    This looks really good! I want to try this but hopefully I can find the noodles.

    Reply

    • Jerry Ko — May 13th, 2013 @ 3:24 pm

      I hope that you’ll be able to find it as well. If you don’t have a Korean or Asian market near you, try checking out the international isle in your local market to see if they have anything :)

      Reply

  2. #
    2
    Fran @ G'day Souffle' — May 13, 2013 @ 5:02 pm

    My hubby and I love Bulgogi beef and usually just fry it in a pan. Your recipe now gives me ideas on how to ‘add some love’ to this beef!

    Reply

    • Jerry Ko — May 13th, 2013 @ 5:09 pm

      Glad that your inspired with some ideas :) I also have some more beef bulgogi ideas as well coming soon.

      Reply

  3. #
    3
    Maureen | Orgasmic Chef — May 13, 2013 @ 6:21 pm

    I love this dish but have only made it once at home. I’m inspired :)

    Reply

    • Jerry Ko — May 13th, 2013 @ 9:32 pm

      That’s the spirit Maureen:)

      Reply

  4. #
    4
    Sharon D. — May 13, 2013 @ 6:58 pm

    This looks gorgeous, Jerry. Absolutely love how you’ve put it all together :)

    Reply

    • Jerry Ko — May 13th, 2013 @ 9:35 pm

      Thanks Sharon. I think your going to love how easy it is to put this together yourself even more :)

      Reply

  5. #
    5
    Suzanne — May 13, 2013 @ 11:53 pm

    I love Asian flavors but haven’t had many Korean dishes, looking at this recipe it seems pretty straightforward and simple enough for me to make. Thanks for sharing, it look terrific.

    Reply

    • Jerry Ko — May 14th, 2013 @ 12:43 am

      Suzanne, I think you’ll be fine making this dish. It’s likely more of a matter of if you can find all the ingredients for this. If you can’t find the noodles as suggested then feel free to substitute it with shirataki noodles.

      Reply

  6. #
    6
    Ashley @ Wishes and Dishes — May 14, 2013 @ 1:02 pm

    I love Korean food too! I’m going to have to keep my eye out for these noodles.

    Reply

    • Jerry Ko — May 14th, 2013 @ 2:40 pm

      Ashley You should be able to find the noodles at Asian markets nearby you or online at amazon. I usually go for the CJ brand if available.

      Reply

  7. #
    7
    Laura Dembowski — May 14, 2013 @ 2:51 pm

    This looks like such a quick and easy, healthy dinner! I can’t wait to give it a try!

    Reply

    • Jerry Ko — May 14th, 2013 @ 3:03 pm

      It definitely is fairly quick and definitely worth a try Laura :)

      Reply

  8. #
    8
    Nami | Just One Cookbook — May 14, 2013 @ 7:44 pm

    This is one of my favorite Korean food! I have made this with different recipes and it’s time to try yours next. Looking forward to it especially I haven’t made it for a while! Wish I have all the ingredients for tonight…

    Reply

    • Jerry Ko — May 14th, 2013 @ 8:36 pm

      Nami I was in the same boat and decided to whip this up. I personally thought it came out well even without the spinach.

      Reply

  9. #
    9
    Blackswan — May 15, 2013 @ 2:24 am

    Wonderful space here, Jerry! I like the transparent vermicelli too & cook them rather often, but usually with prawns. Would love to try yours some day.

    Thks for coming by & leaving your wonderful note! I’m following u now (Blackswan) & would love to have u follow me too. Looking fwd to sharing not just on food :) Have a great day!

    Reply

    • Jerry Ko — May 15th, 2013 @ 9:46 am

      If you like vermicelli, chances are you’ll going to enjoy this as well :)

      Reply

  10. #
    10
    Carol @ Always Thyme to Cook — May 15, 2013 @ 7:54 am

    Looks fantastic! I can’t wait to try this, have to find the noodles.

    Reply

    • Jerry Ko — May 15th, 2013 @ 9:53 am

      Thanks Carol. I am able to buy dangmyeon at most of our Asian markets. However, if you cannot find these noodles, you can substitute cellophane noodles (maifun/saifun), which can be found in the Asian section of most grocery stores. Or you can also try searching for it online at amazon. They have it for sure. Hope this helps :)

      Reply

      • Carol @ Always Thyme to Cook — May 15th, 2013 @ 10:03 am

        Thanks Jerry, we have a few places here I can check, but good idea about Amazon.

        • Jerry Ko — May 15th, 2013 @ 10:11 am

          Your welcome Carol. Best of luck with your Japchae noodle hunting!

  11. #
    11
    Katerina — May 15, 2013 @ 9:52 am

    I love these transparent noodles! Totally delicious!

    Reply

    • Jerry Ko — May 15th, 2013 @ 9:57 am

      Katerina I love everything about this noodle from the texture, ease of use to cook with and its gluten free!

      Reply

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