Breastfeeding Friendly Japchae Korean Glass Noodles
Total time1 hr 10 min
Prep time25 min
Cook time30 min
4.8(4)
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried sweet potato glass noodles (dangmyeon)
- 1 tbsp sesame oil
For the beef
- 8 oz beef sirloin or ribeye, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp granulated sugar
- 1 tsp sesame oil
- 2 garlic cloves, minced
For the sauce
- 3 tbsp soy sauce
- 2 tbsp granulated sugar
- 2 tbsp sesame oil
- 1 tsp ground black pepper
For the vegetables
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 1 medium yellow onion, thinly sliced
- 2 medium carrots, peeled and julienned
- 1 red bell pepper, thinly sliced
- 4 oz fresh shiitake mushrooms, stems removed and caps thinly sliced
- 3 cups fresh baby spinach
- 3 green onions, cut into 2-inch pieces
For the egg garnish
- 2 large eggs
- ¼ tsp salt
- 1 tsp neutral oil
For serving
- 1 tbsp toasted sesame seeds
Instructions
- 1
Combine the beef marinade: in a medium bowl, stir together the 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, and minced garlic. Add the sliced beef, toss to coat, and let marinate at room temperature for 15 minutes.
- 2
While the beef marinates, whisk together the sauce ingredients — 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp sesame oil, and 1 tsp black pepper — in a small bowl until the sugar dissolves. Set aside.
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