Japchae

Ingredients

• 500g Lean Beef
• Sweet Potato/Glass noodles 200g
• 100g Spring onion
• 100g brown onion
• 2 tbsp sesame oil
• 250g spinach
• 600g carrot
• 300g red capsicum
• 200g mushroom cups
• 2 tbsp soy sauce
• 2 cloves garlic
• Black Pepper
• 2 tsp Monkfruit sweetener

Method

1. Marinate beef overnight with 1 garlic clove, 1 tsp sweetener, good amount of black pepper, 1 tsp sesame oil and 1 tsp soy sauce
2. Blanch spinach in boiling water for up to a minute (until softened) and rinse with cold water. Drain and squeeze out any excess water
3. Cook noodles for 8 minutes in boiling water.
4. Rinse and drain noodles. Cutting them a few times to shortened the strands.
5. In a bowl, combine spinach and noodles with 3 tsp soy sauce, 2 tsp sesame oil and 1 tsp sweetener
6. In a pan, cook both the sliced brown and spring onion with a pinch of salt. Once soft, empty into spinach/noodle bowl.
7. Using the same pan, cook the cup mushrooms with a pinch of salt until soft. Empty into spinach/noodle bowl.
8. Using the same pan, cook the carrot for up to a minute before also adding in the capsicum. Cook together with a pinch of salt for about a minute then transfer to spinach/noodle bowl.
9. Using the same pan, cook the marinated beef until cooked through. Transfer to the spinach/noodle bowl.
10. Lastly, add 1 garlic clove minced, 2 tsp sesame oil, 1 tbsp soy sauce, 1 tbsp sweetener into the bowl and mix everything altogether.

Product used in recipe

• Obap - Sweet Potato Noodles
• Obap - Sweet Potato Noodles