17

Glass Noodles with Korean Style Beef and Vegetables

March 22, 2011

This Korean dish Jap Chae is a staple for Korean cuisine, and it’s wonderful made at home. Full of vegetables and flavor, it’s perfect for a special dinner.

This is the last of my Korean recipes from when my mama visited, and it’s a good one to end with.  Have you ever had sweet potato starch noodles before?  They are clear, are often called glass noodles, and are used a lot in asian cooking.  I know they are noodles, but that’s about all they have in common with their dry Italian counterparts, because they really taste nothing like what’s in your box of DeCecco pasta.  But they also don’t really taste like sweet potatoes.  They’re one of those things you just have to try, because it’s darned tasty, and tastes like nothing else.


The nice thing about this dish too is it’s one of those “clean out your fridge” dishes.  You can put whatever vegetables you would like in here, though the ones I included are the most traditional.

Print Pin
5 from 4 votes

Glass Noodles with Korean Style Beef and Vegetables

This Korean dish Jap Chae is a staple for Korean cuisine, and it's wonderful made at home. Full of vegetables and flavor, it's perfect for a special dinner.
Course Main Course
Cuisine korean
Keyword korean glass noodles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 304kcal

Ingredients

  • 1/2 pound glass noodles available at asian supermarkets
  • 1/2 a medium yellow onion sliced into strips
  • 2 cups spinach packed
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 2 carrots julienned
  • 1 sweet bell pepper
  • 8 oz package baby bella mushrooms
  • 1/2 pound top sirloin fillet marinated bulgogi style
  • vegetable oil
  • sesame seeds
  • pine nuts for garnish optional
  • a fried egg for garnish optional
US Customary - Metric

Instructions

  • Sort of like with the kim bap Korean rice rolls, you are preparing a bunch of vegetables separately, then combining them at the end.
  • Slice the mushrooms about 1/4 inch thick, then cook them in a screaming hot skillet (high heat) with 1 tbsp of vegetable oil and some salt and pepper. Cook for just 2-3 minutes until they have softened a bit.
  • Julienne the peppers, and cook them over medium high heat with 1 tbsp vegetable oil and salt and pepper for about 5 minutes (whenever they are softened. If you have a gas stove, this will probably take less time).
  • Repeat with the onions, carrots, and beef until all the components have been cooked (it can all be cooked in the same pan, but cook them separately).
  • The veggies and beef are all done, so it’s time to cook the noodles in some seriously salty boiling water. Glass noodles typically take a while, even though they’re thin. It should take 12-13 minutes until it’s al dente.
  • Whisk together the soy sauce and sugar in a skillet set over medium high heat, and add all the vegetables and beef in. Drain your noodles, and add them to the party. Garnish with some sesame seeds and pinenuts, and toss. Enjoy!

Nutrition

Calories: 304kcal | Carbohydrates: 55g | Protein: 15g | Fat: 2g | Cholesterol: 33mg | Sodium: 157mg | Potassium: 637mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6500IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2.9mg
Asian Dishes, Beef, Dairy-free, Pasta and Starches
17 Comments »