Japchae Bowl
Sweet-savory glass noodles tossed with sautéed beef, spinach, and shiitake in one skillet. Skip the rolling—serve it warm in a bowl for a weeknight dinner that tastes restaurant-quality.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 6 oz beef sirloin or ribeye, thinly sliced
- 3 oz sweet potato glass noodles (dangmyeon)
- 4 oz fresh shiitake mushrooms, sliced
- 2 cups fresh spinach
- 3 tbsp soy sauce
- 1.5 tbsp sesame oil
- 2 cloves garlic, minced
Instructions
- 1
Boil glass noodles in salted water until tender, about 7 minutes. Drain and set aside.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Brown beef, breaking it up with a spoon, until no pink remains, ~4 minutes.
- 3
Add garlic and mushrooms. Sauté until mushrooms soften and release liquid, about 3 minutes.
- 4
Stir in cooked noodles, soy sauce, and sesame oil. Toss to coat evenly, warming through, ~2 minutes.
- 5
Add spinach and stir until wilted, about 1 minute. Taste and adjust soy sauce if needed.
- 6
Divide between bowls and serve hot.
Tools you’ll need
- large skillet (12-inch)
- medium pot
- wooden spoon
- tongs
- bowls
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