Korean steak japchae with glass noodles and stir-fried vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean steak japchae with glass noodles and stir-fried vegetables

Gluten-Free, Dairy-Free

2 Servings, 680 Calories/Serving

35–50 Minutes

This noodle stir-fry is one of Korea’s most popular. Seared steak and gluten-free noodles come together in an umami-rich sauce of garlic, ginger, and sesame.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ ounce dried shiitake mushrooms
  • 5 ounces glass (sweet potato) noodles
  • 3 organic scallions
  • 1 organic red or other bell pepper
  • 10 ounces top sirloin steak strips
  • 3 ounces organic shredded carrots
  • 6 ounces organic baby spinach or other leafy greens
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 1 tablespoon sambal oelek (optional)
Chef's Tip
If the glass noodles begin to clump after cooking, rinse them again under cold running water to separate them just before tossing with the stir-fry blend, steak, and vegetables (Step 5).
Ingredient IQ
Glass noodles go by many names and guises. Wonderfully chewy, they make excellent gluten-free alternatives to wheat noodles since they’re usually made with root vegetable or bean starch. Although they have little flavor on their own, they absorb the flavors that surround them. In this recipe, the noodles, made from sweet potatoes, soak up the savory complexity of the stir-fry blend.

Nutrition per serving

Calories 680, Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 910mg (40% DV), Total Carb. 84g (31% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soften the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes.
While the mushrooms soften, prepare the glass noodles.

2

Cook the glass noodles

Bring a medium [large] sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water.
While the water heats and the noodles cook, prepare the stir-fry.

3

Prep the stir-fry ingredients

  • Trim the root ends from the scallions; cut the scallions crosswise into 2-inch lengths.
  • Drain the mushrooms; discard the stems and thinly slice the caps.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.

4

Sear the steak; cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate.
Stir the scallions and mushrooms into the pan, season with salt and pepper, and cook over medium-high heat until the scallions start to soften, 1 to 2 minutes. Add the bell pepper and carrots and cook, stirring often, until crisp-tender, 3 to 4 minutes. Return the steak and any accumulated juices to the pan and continue cooking, stirring occasionally, until cooked through, 2 to 3 minutes for medium. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

5

Finish the steak japchae

In a large bowl, toss together the glass noodles and stir-fry blend. Add the steak stir-fry and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the steak japchae to individual bowls, top with as much sambal oelek as you like, and serve.
Kids Can!
  • Cover the mushrooms with water.
  • Time the mushrooms and noodles.
  • Toss the noodles and stir-fry blend.