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.