Dinner Tonight: Korean Japchae (Noodles with Spinach, Carrot, and Beef) | Food Stuff
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Cooking tools:
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- Chef's knife
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- Mixing bowl
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- Measuring cup
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Ingredients
- 1 tablespoon brown sugar
- 2 tablespoons canola oil
- 1 carrot, peeled, end trimmed, cut into matchsticks
- 6 ounces flank steak, very thinly sliced against the grain
- 2 garlic cloves, minced
- 8 ounces dried Korean glass noodles
- 3 ounces fresh shitake mushrooms, stems removed, thinly sliced
- ½ cup thinly sliced onion
- 3 scallions, ends trimmed, cut into 1-inch pieces
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds
- 4 tablespoons soy sauce
- ¼ pound spinach leaves
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