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.

Speedy Stir-Fry

Korean steak japchae with glass noodles and stir-fried vegetables

Dairy-Free, Gluten-Free

2 Servings, 770 Calories/Serving

35 – 50 Minutes

This noodle stir-fry is one of Korea’s most popular. Seared steak and the 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)
Sun Basket 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.
  • 1 ounce dried shiitake mushrooms
  • 5 ounces glass (sweet potato) noodles
  • 6 scallions
  • 1 red bell pepper
  • 10 ounces top sirloin steak strips
  • ¼ pound shredded carrots
  • 5 ounces baby spinach or other leafy greens such as kale
  • Japchae stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 1 tablespoon sambal oelek (optional)

Chef's Tip

If the cooked noodles start to clump, rinse them again with cold water to separate them.

Ingredient IQ

Glass noodles go by many names and guises. Wonderfully chewy and translucent, they are usually made from a root vegetable or bean starch. Although they have little flavor, they absorb what surrounds them. These noodles, made from sweet potatoes, soak up the savory complexity of the stir-fry blend.

Did You Know?
Obangsaek (obang means “five directions” and saek means “color”) is a spiritual aspect of Korean life present in clothing, art, and cooking. It ties each cardinal direction, element of life, and vital bodily organ to one of five colors: black, blue, red, white, or yellow. A meal containing all five hues symbolizes a balanced life, so with the rainbow of fresh vegetables packed into this dish, we’d say balance is achieved.

Nutrition per serving

Calories: 770, Protein: 43g (86% DV), Fiber: 8g (32% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 8g, Saturated Fat: 4g (20% DV), Cholesterol: 100mg (33% DV), Sodium: 1640mg (68% DV), Carbohydrates: 94g (31% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
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.


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

Wash produce before use


Soak the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
While the mushrooms soak, prepare the glass noodles.


Cook the glass noodles

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


Prep the stir-fry vegetables

  • Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Drain the mushrooms; discard the stems and thinly slice the caps.


Sear the steak; cook the stir-fry

  • 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 generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
Add the scallions and mushrooms to the pan, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 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.


Finish the dish

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



Transfer the noodles 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.

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