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)

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.

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.