Japchae Rice Bowl
Japchae Bap
Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 2
Ingredients
- 3 oz Glass noodles
- 2 cups Cooked rice
- 4 oz Beef (thinly sliced)
- 1 cup Spinach
- ½ medium Carrot (julienned)
- ½ medium Onion (sliced)
- 3 tablespoons Soy sauce
- 1 tablespoon Sugar
- 2 tablespoons Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Sesame seeds (optional)
- 2 tablespoons Vegetable oil
Instructions
- Soak glass noodles in cold water for 15 minutes. Cook in boiling water for 5 minutes, drain, and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil. Cut into shorter lengths with scissors.
- Blanch spinach for 30 seconds, rinse in cold water, squeeze dry, and season with a pinch of salt and ½ teaspoon sesame oil.
- Stir-fry beef with 1 tablespoon soy sauce, sugar, and garlic for 3 minutes. Set aside. Sauté carrot and onion separately for 2 minutes each.
- Combine all the japchae ingredients in a large bowl and toss together. Serve over hot white rice in bowls. Top with sesame seeds.
From K-Kitchen — koreanhomecook.com