Japchae Glass Noodles

My mom made the best Japchae (Glass Noodles). We always called it glass noodles growing up and this dish was just the ulitmate comfort food in our house. Sometimes my mom would make this along with beef noodle soup for breakfast. While other kids were heading off to school on a cold day with oatmeal in their bellies, I would trudge off to school in the cold rain and snow with a belly full of glass noodles and beef soup.

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You will need:

1 pound shaved beef or ground beef

½ yellow onion, sliced

2 carrots cut into matchsticks

2 celery stalks, sliced

3 -4 TB low sodium soy sauce

1 tsp beef bouillon granules

Garlic powder to taste

1 tsp sesame oil

1 (5.29 oz.) bag bean thread noodles (glass noodles) NOT RICE NOODLES

Egg

2 cups fresh Spinach

Canola oil

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Directions for Japchae (glass noodles):

Slice the onion, carrots and celery

In a large frying pan or wok, stir fry the onion, celery and carrots until crisp tender, about 3 – 4 minutes.  Remove from pan and set aside.

Next stir fry the beef with a little bit of soy sauce (about a teaspoon or so ) and garlic powder to taste. Fry until beef is done but still tender. Remove and set aside.

Then add whisked egg to pan and fry so it is like a thin pancake.

Remove and slice into thin strips.

Boil noodles according to package instructions.  Drain.

Add noodles to pan along with veggies, soy sauce, bouillon granules and sesame oil.

Stir in the meat and fresh spinach and cook until spinach is wilted.

Add the egg and toss everything together. Add more soy sauce and fresh black pepper to taste.

This goes great with my Aunt Song Ja’s Korean Vegetable Pancake (Pajeon) recipe – click here!