Dinner Tonight: Korean Japchae Noodles with Spinach Carrot and Beef Recipe
Ingredients
- 4 tablespoons soy sauce
- 1 tablespoon brown sugar
- 8 ounces dried Korean glass noodles
- 3 ounces fresh shitake mushrooms, stems removed, thinly sliced
- 2 teaspoons sesame oil
- 2 tablespoons canola oil
- ½ cup thinly sliced onion
- 2 garlic cloves, minced
- 3 scallions, ends trimmed, cut into 1-inch pieces
- 6 ounces flank steak, very thinly sliced against the grain
- 1 carrot, peeled, end trimmed, cut into matchsticks
- ¼ pound spinach leaves
- 1 tablespoon sesame seeds
Instructions
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