Korean Jap Chae (Beef Bulgogi)

Ingredients

• Sunlee Sweet Potato Noodles

  Korean Style Glass Noodles

  1 serving or 50g

• Wakame w. Shitake Mushrooms, dry

  San-J

  1 package or 17g

• Garlic

  Raw

  4 clove or 12g

• Sesame oil

  Salad or cooking

  4 tbsp or 54g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Rib Eye Boneless

  Wegmans

  32 oz or 336g

• Soy sauce

  Low sodium, Shoyu

  2 tbsp or 32g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Scallions

  Green Onions - Freshdirect

  1 cup chopped or 100g

• Shredded Carrots

  Bolthouse Farms

  6 oz or 170g

• Vegetable Oil

  Meijer

  2 tbsp or 30g

• Bulgogi Sauce & Marinade For Beef, Korean Bbq

  Chung Jung One

  480g

Directions

1. Cut noodles to fit large pot. Cook in boiling water until tender. Drain immediately and rinse thoroughly in cold water. Soak mushrooms for 10 minutes. Rinse well. Dice into 1/2 inch pieces. Chop Green Onions, Bell Pepper, and Yellow Onion into 1/2 inch pieces. In a large skillet, heat vegetable oil. Add mushrooms, rib eye, garlic, soy sauce, sesame oil and sesame seeds. Saute until rib eye is cooked. Add Yellow Onion, Green Onion, Bell Pepper, and Carrot. Saute 3-4 minutes. In a large bowl, thoroughly combine noodles, beef mixture and Bulgogi Sauce. Serve warm, sprinkled with additional sesame seeds, if desired.

Similar Foods

• Bulkogi Low-Carb Korean Barbeque