Korean steak japchae with glass noodles and stir-fried vegetables
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.
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)
If the cooked noodles start to clump, rinse them again with cold water to separate them.
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.
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).
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.