Japchae with Bulgogi

Professor Wie recommends this healthy noodle dish to students because it is fast and simple to prepare. It is perfect for a lunch in between classes or to share with friends. Feel free to substitute with any vegetables on hand or omit the beef for a vegetarian version. The noodles can be found in many grocery stores or an Asian market.

Recipe adapted from the Honeysuckle Catering channel on YouTube.

Ingredients

For the Japchae:

1/2 pound starch noodles

1/4 cups brown sugar

1/3 cup soy sauce

1 tablespoon sesame oil

3 cloves of minced garlic

1 carrot thinly sliced into matchsticks

1/2 red bell pepper, sliced

3 stalks green onion chopped into 3-inch lengths

1/2 yellow onion, sliced

1/2 cup mushrooms, sliced

1/2 pound thinly sliced beef

1 bunch spinach

For the Bulgogi:

1/4 cup soy sauce

2 tablespoons sesame oil

1 tablespoon brown sugar

2 tablespoon honey

1 tablespoon sesame seed

1/4 teaspoon red chili pepper flakes (gochugaru)

3 cloves of garlic

2 stalks green onion

1/2 pound sliced beef

1/2 yellow onion

 Bulgogi Preparation:

1.      In a large bowl combine the sesame oil, brown sugar, honey, sesame seed and red chili pepper flakes. Set aside.

2.      Slice the onions and green onion into medium size pieces. Mince the garlic and combine with the soy sauce mixture. Add the beef and marinate in the refrigerator for one hour. If desired you can begin to prepare the japchae while the beef marinades.

3.      Heat a large skillet on high and add an oil of your choice. Remove the beef from the refrigerator and cook in batches in order to develop a char on the beef.

 Japchae Preparation:

1.      Fill a pot with water and set it on the stove to boil.

2.      Meanwhile with a small bowl combine the soy sauce, brown sugar and sesame oil. Set aside. Then mince the garlic and slice all vegetables except the spinach. Set aside in separate containers.

3.      When the water begins to boil place the noodles in the water and cook for about 3 minutes or until soft.  While saving the water in the pot, remove the noodles, drain and set them aside in a large bowl.

4.        With the reserved water blanch the spinach in the pot just until it turns a bright green color. Place in a strainer and run the spinach under cold water and remove excess water. Set the spinach aside with the chopped vegetables.

5.      Heat a large pan on medium high and add some oil of your preference. Add the garlic and stir for one minute. Then add the remaining vegetables except the spinach and sauté for about three minutes or until the vegetables just begin to soften.

6.      Add the spinach and noodles to the pan, stir to combine and add the soy sauce  mixture. Stir to combine.

7.      Add the Bulgogi and cook for another minute. Then serve either hot or cold.