Bulgogi Japchae (Korean Glass Noodles)

DESCRIPTION

A healthier version of delicious Korean glass noodle stir-fry (japchae), made of bouncy sweet potato noodles, bulgogi beef and vegetables. The ingredients are cooked separately to maximize texture and flavor but don't be intimidated by the seemingly complicated steps. The result is so worth it!

INGREDIENTS

• 180g Korean sweet potato noodles
• 1 small carrot
• 1/2 onion
• 60g spinach, washed and drained
• 60g bean sprouts, washed and drained
• 60g thinly sliced beef
• 1 tsp cooking oil
• 1/4 tsp salt
• 1 clove garlic, minced

Beef marinade

• 1/2 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp mirin
• 1 clove garlic, minced
• 1/4 tsp black pepper

Sauce

• 2 tbsp soy sauce
• 2 tbsp monk fruit erithrytol sweetener
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

INSTRUCTIONS

Prepare ingredients

1. In a mixing bowl, mix together all ingredients for the beef marinade. Add thinly sliced beef and stir to combine. Set aside to marinade while you prepare the other ingredients.
2. In another bowl, mix together all ingredients for the sauce and set aside.
3. Thinly slice onion and julienne carrot.

Cook

4. Heat up 1/2 tsp cooking oil a nonstick skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Transfer to a large mixing bowl.
5. Add carrots and a pinch of salt to the nonstick skillet and cook over medium heat for about 2 minutes. Add a splash of water if it starts to brown too much. Then transfer to the large mixing bowl.
6. Heat up another 1/2 tsp of cooking oil in the same nonstick skillet. Add marinated beef and stirfry until cooked, then transfer to the large mixing bowl.
7. Bring a large pot of water to a boil. Blanch spinach for 5 seconds then quickly remove it from heat and cool it under cold running water. Squeeze out excess water and transfer to the large mixing bowl.
8. Blanch bean sprouts in the same pot of water for 30 seconds then drain and transfer to the large mixing bowl. Add 1/4 tsp salt and 1 clove minced garlic and mix well.
9. Cook noodles according to package instructions. Drain and rinse under cold running water, drain again, then transfer to the nonstick skillet. Add the prepared sauce and stir until combined. Cook over medium heat for 2-3 minutes until the noodles are hot.
10. Transfer noodles to the large mixing bowl and toss everything together until combined. Serve immediately. Enjoy!

NOTES

• For ease and convenience, you can use thinly sliced hot pot meat found in the freezer section in Asian grocery stores. Otherwise, you can partially freeze the meat before slicing to make it easier to handle. Simply put the meat in the freezer for 20 minutes before slicing (you just need it to to be firm, not icy).
• I used light olive oil as cooking oil but you can use any neutral oil with a high smoking point such as rice bran oil, grapeseed oil etc.
• All the ingredients can be prepared and cooked separately ahead of time to speed up the recipe if you wish.
• Feel free to substitute monk fruit erithrytol sweetener with any other sweetener of choice.

© Chloe Ting Recipes – https://chloeting.com/recipes/bulgogi-japchae-korean-glass-noodles