Beef Bulgogi Japchae recipe - ingredients, nutrition and when to eat it
Beef Bulgogi Japchae combines chewy glass noodles with sweet-savory bulgogi, mushrooms, and vegetables, all stir-fried together.
Beef Bulgogi Japchae combines chewy glass noodles with sweet-savory bulgogi, mushrooms, and vegetables, all stir-fried together. It makes a hearty meal on its own and works well as a home-style side dish or for a special occasion.
Noodles · 35 minutes to cook
Nutrition (per 293.7g serving): 474.3 kcal · protein 18.2g · carbohydrate 67g · fat 15.2g · sodium 1268.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Glass noodles can stick together if left sitting after boiling, so prepare them just before stir-frying.
Tips: Cook the beef and vegetables first, then add the noodles at the end to make it easier to get each ingredient just right.
Tips: Taste the soy sauce seasoning at the end and add a little at a time so it doesn’t get too salty.
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Ingredients (1 serving)
- Glass noodles — 60 g
- Thinly sliced beef for bulgogi — 80 g
- Shiitake mushrooms — 1 pc
- Spinach — 30 g
- Onion — 0.3 pc
- Carrot — 20 g
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Ground black pepper — 0.1 tsp