Japchae (Korean Glass Noodles)

1. 1

   Bring a pot of water to a boil; add the vermicelli noodles. Cook the noodles until they are clear and soft, 10 to 12 minutes. Drain the noodles in a colander and let them rest for 10 minutes. Rinse the noodles with cold water. Cut the noodles 2 to 3 times.

2. 2

   Heat 1 teaspoon of oil in a skillet over medium-high heat; sauté the beef, garlic, salt, and pepper until the beef is cooked through, 3 to 4 minutes. Transfer the beef to a large bowl.

3. 3

   Heat 1 teaspoon of oil in the same skillet; sauté the onion with salt and pepper until slightly tender, 2 to 3 minutes. Add the onion to the beef. Heat 1 teaspoon of oil in the same skillet; sauté the carrot with salt and pepper until slightly tender, 2 to 3 minutes. Add the carrot to the beef mixture. Heat 1 teaspoon of oil in the same skillet; sauté the spring onions with salt and pepper until slightly tender, about 1 minute. Add the spring onions to the beef mixture.

4. 4

   Combine the noodles with the beef mixture.

5. 5

   Whisk the soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over the noodle mixture and mix well.

• Calories 202.73 kcal Moderate
• Protein 7.32 g Moderate
• Carbs 30.56 g Moderate
• Total Fat 5.74 g Moderate
• Saturated Fat 1.24 g Moderate
• Trans Fat 0.1 g High
• Cholesterol 12.17 mg Low Source
• Sodium 350.46 mg Moderate
• Fiber 6.46 g Good Source
• Sugar 13.65 g High
• Added Sugar 7.46 g Moderate
• Calcium 140.2 mg Moderate
• Iron 1.1 mg Low Source
• Potassium 177.46 mg Low Source
• Vitamin A 785.02 mcg_rae Good Source
• Vitamin C 20.62 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅