Korean Gochujang Beef Japchae Style Stir Fry
This Korean-inspired stir fry features silky glass noodles and thinly sliced beef tossed with colorful vegetables and a fiery sweet gochujang sauce that has incredible depth. It is a bold and satisfying dish that brings the vibrant flavors of Korean cuisine to your dinner table.
Silky sweet potato glass noodles and marinated beef tossed in a spicy sweet gochujang sauce with vegetables.
Nutrition per serving
Ingredients
base
protein
sauce
vegetables
Instructions
Marinate the Beef and Soak Noodles
Soak the glass noodles in warm water for 20 minutes until softened then drain and cut into manageable lengths. Marinate the beef slices in 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 2 minced garlic cloves for at least 10 minutes.
Sear the Beef
Heat the wok over the highest heat possible and add 2 tablespoons of oil. Cook the marinated beef in a single layer for about 3 minutes, getting a good sear on at least one side before tossing. Remove and set aside.
Cook Vegetables and Noodles
In the same wok add the bell pepper and stir fry for 2 minutes until slightly softened but still vibrant. Add the drained glass noodles and the remaining soy sauce, tossing constantly for 3 minutes as the noodles absorb the sauce and become glossy.
Add Gochujang and Finish
Return the beef to the wok and add the gochujang paste, using tongs or a spatula to toss everything together until the sauce coats all the noodles and meat evenly. Add the fresh spinach at the very end and toss for 30 seconds until just wilted.
Substitutions
Common mistakes
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