Beef and Mung Bean Sprout Japchae recipe - ingredients, nutrition and when to eat it
This stir-fry brings together savory beef, crisp mung bean sprouts, and glass noodles.
This stir-fry brings together savory beef, crisp mung bean sprouts, and glass noodles. Keep the seasoning light, and it makes a lovely weekday lunch or dinner, especially when you want to use up vegetables left over from a holiday meal.
Noodles · 30 minutes to cook
Nutrition (per 396.5g serving): 527.4 kcal · protein 19.3g · carbohydrate 78.5g · fat 15.8g · sodium 1269.7mg
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: Add the mung bean sprouts at the end and stir-fry them briefly so they stay crisp.
Tips: Soak the glass noodles, then drain them thoroughly to keep the sauce from becoming watery in the pan.
Tips: To keep the beef tender, add the glass noodles as soon as the meat changes color rather than cooking it for too long.
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Ingredients (1 serving)
- Glass noodles — 70 g
- Lean beef — 80 g
- Mung bean sprouts — 100 g
- Onion — 40 g
- Carrot — 30 g
- Shiitake mushrooms — 25 g
- Green onion — 15 g
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 1 tsp
- Ground black pepper — 0.5 g