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

Signature Sauce

Korean steak japchae with glass noodles and stir-fried vegetables

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 620 Calories/Serving

25–35 Minutes

Gluten-free Korean sweet potato glass noodles get tossed in garlic, ginger, and sesame sauce in a quick-to-make steak stir-fry.

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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.
  • 2 ounces dried shiitake mushrooms
  • 10 ounces glass (sweet potato) noodles
  • 6 scallions
  • 2 red bell peppers
  • 1 or 2 heads baby bok choy (about ½ pound)
  • 1 pound top sirloin steak strips
  • ½ pound shredded carrots
  • ½ pound baby spinach
  • Sunbasket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
  • 2 tablespoons sambal oelek (optional)

Nutrition per serving

Calories 620, Total Fat 15g (19% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 670mg (29% DV), Total Carb. 93g (34% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Tree Nuts

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, Sesame.


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 just tender, 8 to 10 minutes. Drain and rinse with cold water.
While the water heats and the noodles cook, start the stir-fry.


Prep the stir-fry ingredients

  • Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch lengths.
  • Remove the stems, ribs, and seeds from the bell peppers; thinly slice the peppers.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.


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.
  • Drain the mushrooms; discard the stems and thinly slice the caps.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon 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 the steak to a plate.
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 peppers and carrots and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the bok choy and spinach and cook until the bok choy starts to soften and the spinach is just wilted, 1 to 2 minutes. Return the steak and any accumulated juices to the pan and continue cooking until cooked through, 2 to 3 minutes for medium. 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 and serve the sambal oelek, if using, on the side.
Kids Can!
  • Toss the glass noodles with the steak.
  • Practice saying “japchae.”
  • Set the table.
  • Serve the meal.
  • Compliment the cook.