Korean Japchae Recipe
Recipe By Food & Wine
Learn how to make Korean Japchae.
4.7
13 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Korean Japchae Recipe
- 2.50 ounce Boneless rib eye steak, thinly sliced
- 1.13 tablespoon Soy Sauce, Divided
- 0.63 tablespoon Light brown sugar, divided
- 0.88 tablespoon Toasted Sesame Oil, Divided
- 1/2 Garlic cloves, minced, divided
- 2.50 ounce Fresh baby spinach
- 0.31 teaspoon Kosher Salt, Divided
- 3 ounce Uncooked korean sweet potato noodles or mung bean noodles
- 3/4 tablespoon Canola Oil, Divided
- 0.33 cup 3 inch julienne cut carrots
- 0.17 cup 1/2 inch sliced white and light green scallion bottoms
- 1/4 cup 1 inch sliced dark green scallion tops
- 1/2 cup Thinly sliced shiitake mushroom caps
Nutrition
value
value
768
calories per serving
29 g Fat31 g Protein88 g Carbs10 g FiberOther
Current Totals
- Fat29g
- Protein31g
- Carbs88g
- Fiber10g
MacroNutrients
- Carbs88g
- Protein31g
- Fiber10g
Fats
- Fat29g
Vitamins & Minerals
- Calcium326mg
- Iron7mg
- Vitamin A3207mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B9148mcg
- Vitamin B12< 1mcg
- Vitamin C26mg
- Vitamin E4mg
- Copper2mcg
- Magnesium169mg
- Manganese3mg
- Phosphorus462mg
- Selenium37mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine