Dinner Tonight: Korean Japchae (Noodles with Spinach, Carrot, and Beef)
The recipe Dinner Tonight: Korean Japchae (Noodles with Spinach, Carrot, and Beef) can be made in around 45 minutes. For $2.38 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 401 calories, 14g of protein, and 12g of fat each. A mixture of garlic cloves, canolan oil, scallions, and a handful of other ingredients are all it takes to make this recipe so delicious. 192 people were glad they tried this recipe. Many people really liked this main course. It is a rather cheap recipe for fans of Korean food. It is brought to you by Serious Eats. It is a good option if you're following a dairy free diet. With a spoonacular score of 84%, this dish is tremendous. Similar recipes include Dinner Tonight: Korean Barbecue Beef Bulgogi, Vegetarian Korean Noodles (Japchae), and Japchae (Korean Glass Noodles).
Servings: 4
Ingredients:
1 tablespoon brown sugar
2 tablespoons canola oil
1 carrot, peeled, end trimmed, cut into matchsticks
6 ounces flank steak, very thinly sliced against the grain
2 garlic cloves, minced
8 ounces dried Korean glass noodles
3 ounces fresh shitake mushrooms, stems removed, thinly sliced
½ cup thinly sliced onion
3 scallions, ends trimmed, cut into 1-inch pieces
2 teaspoons sesame oil
1 tablespoon sesame seeds
4 tablespoons soy sauce
¼ pound spinach leaves
Equipment:
bowl
pot
colander
wok
Cooking instruction summary:
Procedures 1 Combine the soy sauce and brown sugar in a medium-sized bowl. Set aside. 2 Bring a large pot of water to a boil over high heat. Add the noodles and cook for five minutes. Drain noodles in a colander and then rinse under cold water. Drain noodles again. Cut noodles into 8-inch lengths with a pair of kitchen shears, and toss in a large bowl with the sesame oil. Set aside. 3 Place a large wok over high heat. Add the oil, and when smoking, add the onion, garlic, scallion, and the beef. Stir-fry until beef is just slightly pink in the middle, 30 seconds to one minute. Add the carrots, spinach, and mushrooms. Stir-fry until carrots and tender and spinach has wilted, about one minute. 4 Pour the soy sauce mixture into the wok and add the noodles. Toss mixture well, and cook until noodles are warmed through, about two minutes. Divide mixture between four plates, and garnish with a sprinkling of the sesame seeds.
Step by step:
1. 1
2. Combine the soy sauce and brown sugar in a medium-sized bowl. Set aside.
3. 2
4. Bring a large pot of water to a boil over high heat.
5. Add the noodles and cook for five minutes.
6. Drain noodles in a colander and then rinse under cold water.
7. Drain noodles again.
8. Cut noodles into 8-inch lengths with a pair of kitchen shears, and toss in a large bowl with the sesame oil. Set aside.
9. 3
10. Place a large wok over high heat.
11. Add the oil, and when smoking, add the onion, garlic, scallion, and the beef. Stir-fry until beef is just slightly pink in the middle, 30 seconds to one minute.
12. Add the carrots, spinach, and mushrooms. Stir-fry until carrots and tender and spinach has wilted, about one minute.
13. 4
14. Pour the soy sauce mixture into the wok and add the noodles. Toss mixture well, and cook until noodles are warmed through, about two minutes. Divide mixture between four plates, and garnish with a sprinkling of the sesame seeds.
Nutrition Information:
covered percent of daily need
