Beef Bulgogi Japchae

A healthy and delicious dish fit for, no–created for a king! Japchae meaning “mixed vegetables” was first created for King Gwangaegun in the Joseon dynasty. The dish was loved by the king so much the humble servant was promoted to Secretary of the Treasury. The original dish didn’t include sweet potato glass noodles or beef. But in the 13th century the Mongols introduced beef to Korean cuisine. Long story short, Korea is now famous for beef bulgogi and this dish has evolved to the savory and slightly sweet dish it is today, with beef, sweet potato glass noodles and of course a mixture of vegetables! Enjoy and have a colorful day!

• Time and Serving Size

  Time:

  Prep: 5min

  Cook: 10min

  Serving Size: 2

• Ingredients

  4 oz stir fry beef (cut in bite-sized pieces)

  2 green onion (cut into 2 inch pieces)

  1 red pepper

  1 cup maitake mushrooms

  1 cup popolini mushrooms

  1 cup chard

  1 cup kale

  makrut leaves

  1 tablespoon sesame oil

  1 tablespoon soy sauce

  1 tablespoon worcestershire sauce

  1 tablespoon rice vinegar

  sweet potato glass noodles

  satsuma orange

• Nutrition

  Nutrition per serving

  Calories, 281.73kcal, 14% DV

  Total Fat, 9.69g, 14% DV

  Carbs, 35.35g, 14% DV

  Sugars, 12.84g, 15% DV

  Protein, 17.8g, 36% DV

  Sodium, 636.72mg, 32% DV

  Fiber, 6.34g, 23% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 9.5/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 6g, 12% DV

  Fiber, 6g, 23% DV

  Protein, 18g, 36% DV

  Potassium, 759mg, 22% DV

  Magnesium, 59mg, 16% DV

  Iron, 4mg, 28% DV

Step 1

Chop veggies.

Step 2

Add veggies and makrut leaves to pan with sesame oil and season with garlic and umami.

Step 3

Boil glass noodles for 5 minutes.

Step 4

While noodles boil, cook beef with makrut leaves in a splash of soy, rice vinegar, and Worcestershire sauce. Season with umami, garlic.

Step 5

Add glass noodles to pan of veggies and splash with soy and sesame oil. Season with umami and garlic. Remove markut leaves.

Step 6

Serve noodles and top with beef and sesame seeds and a squeeze of orange.