Japchae (or Chap Chae)

CHEF JET TILA (3)
Keish W: "This dish turned out REALLY well. My hubby and so…" Read More
14Ingredients
35Minutes

Description

Make this perfectly-balanced Korean noodle dish with bulgogi beef and get important stir-fry tips, a lesson in which oils to use when, and how to work with potato starch noodles.

Ingredients

US|METRIC
  • 1/2 medium onion
  • 2 cloves garlic
  • 8 ounces glass noodles (AKA mung bean starch noodles, potato starch noodles, and cellophane noodles)
  • 2 tablespoons vegetable oil (plus more if needed)
  • 8 ounces bulgogi (Korean-style thinly sliced, marinated beef; buy at an Asian market)
  • 1/2 carrot (julienned)
  • 1/2 green bell pepper (julienned)
  • 1 cup baby spinach
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon sesame seeds, toasted
  • salt
  • pepper
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    Made it

    Reviews(3)

    Keish W a month ago
    This dish turned out REALLY well. My hubby and sons LOVED it. A new staple in our home for sure 😋🥰
    Yehuda K. 2 months ago
    Mmmmmm. Very very yummy.
    Mike Rodriguez 9 months ago
    Turned out really good!

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