Korean Jap Chae Noodles

Jap Chae is a Korean noodle dish with mixed vegetables and a tender cut of beef. Traditionally they use sweet potato starch noodles, but it’s easier to find bean thread noodles – the noodles I used for this recipe.

Ingredients

4 oz. bean thread noodles

4 oz. tender cut beef (sirloin, round top, or rib-eye steak), thinly sliced

1 carrot, thinly sliced

1 cup shredded cabbage

1 red bell pepper, deseeded, thinly sliced

1 cup spinach

1 onion, thinly sliced

3 shiitake mushrooms, thinly sliced

1/4 teaspoon red chili pepper flakes

4 garlic cloves, finely minced

4 tablespoons oil, divided

salt to taste

For the marinade

1/3 cup soy sauce

1 tablespoon sesame oil

2 tablespoons light brown sugar

Watch the video

Instructions

-1. Soak the noodles in warm water for about 20-30 minutes or until soft. Once it’s soft use the scissors and cut the noodle shorter.

-2. Marinate the beef in soy sauce, sesame oil, and light brown sugar, Use a whisk to combine. Marinate for 15-20 minutes. After marinating, drain the beef and save the marinade for later.

-3. Heat a pan with 2 tablespoons oil, sauté garlic and onions, add all the veggies except for the spinach, and cook them until soft. Set aside.

-4. Heat another pan with the rest of the oil. Cook the beef until there’s no more pink or medium well. Add the noodles, and stir to combine.

-5. Add the cooked veggies and spinach, and mix well. Add a splash of sesame oil to flavor and for heat add red chili pepper flakes. Remove from the heat and serve warm.

Note: At the end of cooking – add salt if you need to.

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