Pecan Free Japchae Korean Glass Noodles

Total time1 hr 10 min

Prep time25 min

Cook time30 min

4.8

(4)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!