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Korean Glass Noodle Stir Fry (Japchae)

Sue | My Korean Kitchen
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

100 g

Rib eye, fillet

110 g

Baby spinach

1

Carrot, medium

1 tsp

Garlic

100 g

Shiitake mushroom, fresh

1/2

Yellow onion, large

1

Egg, large

1 tbsp

Honey

5 tbsp

Soy sauce

250 g

Korean sweet potato starch noodles

3/8 tsp

Black pepper, ground

1 tbsp

Brown sugar

1/4 tsp

Salt, fine

1

Sea salt, Fine

1 tbsp

Sesame seeds, toasted

1

Cooking oil

8 tsp

Sesame oil

1 tsp

Rice wine

1

Water

1/4

Small red capsicum ((bell pepper) (50g) – rinsed and julienned)