Beef Japchae
Chewy sweet-potato noodles tossed with seared beef, sesame oil, and bright soy-ginger glaze. A weeknight Korean favorite that tastes like takeout but comes together in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 6 oz sweet-potato glass noodles (japchae)
- 8 oz beef sirloin or ribeye, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp ginger, minced
- 1 medium bell pepper (red or orange), thinly sliced
- 2 stalks scallions, chopped
- 1 tbsp sesame seeds (for garnish)
Instructions
- 1
Boil noodles in salted water until tender, ~5 minutes. Drain and set aside.
- 2
Heat 1 tbsp neutral oil in a large skillet over medium-high until it shimmers.
- 3
Add beef in a single layer. Don't stir for 90 seconds, then flip and cook 60 seconds until edges brown.
- 4
Push beef to the side. Add ginger and bell pepper to the empty space, cook 2 minutes until fragrant.
- 5
Add noodles, soy sauce, and sesame oil. Toss everything together for 1 minute until glazed.
- 6
Remove from heat. Top with scallions and sesame seeds. Serve immediately.
Tools you’ll need
- Large skillet (12-inch)
- Pot for boiling noodles
- Colander
- Wooden spoon or spatula
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