Description
Japchae Beef Lettuce Cups offer a fresh take on an easy dinner with tender glass noodles and savory beef wrapped in crisp lettuce. Perfect for a weeknight or family dinner, this japchae stir fry makes delicious Korean beef lettuce wraps everyone will enjoy.
Ingredients
Scale
- 600g or 1.2lb bone-in beef short ribs or 300g or 10oz boneless beef short ribs or 300g or 10oz scotch fillet or boneless rib eye or other steak recommend tenderising
- 2 tsp soy sauce all-purpose or light soy
- 2 tsp white sugar
- 2 tsp finely minced garlic
- 1/2 tsp black pepper
- 1/4 cup soy sauce all-purpose or light soy
- 2 tsp white sugar
- 1/2 tsp finely minced garlic
- 1 1/2 tbsp sesame oil
- 1/2 tsp cooking or kosher salt
- 1/2 tsp black pepper
- 250g or 8oz sweet potato noodles dangmyeon dried
- 4 tbsp vegetable oil or other plain oil
- 1 tsp cooking or kosher salt divided
- 1 onion peeled halved sliced into 6mm or 1/4 inch wedges
- 3 green onion stems cut into 5cm or 2 inch lengths white and green parts separated
- 200g or 7oz fresh shiitake mushrooms stem removed cut into 5mm or 1/5 inch slices
- 2 carrots peeled cut into 3mm or 1/8 inch batons
- 1 red capsicum or bell pepper cut into 0.5cm or 1/5 inch slices
- 4 1/2 cups tightly packed baby spinach
- 2 tbsp white sesame seeds
Instructions
- Slice the beef into approximately 5mm thick strips about 1cm wide and 5cm long, trimming fat and cutting off bone if using short ribs.
- Combine the beef with the marinade ingredients in a bowl and set aside for 15 to 20 minutes.
- In a large bowl, mix the noodle dressing ingredients well.
- Cook the sweet potato noodles according to the package instructions, then drain and rinse briefly under cold water. Add the noodles to the bowl with the dressing but keep separate from other ingredients at this stage.
- Heat 2 tablespoons of oil in a large pan over high heat. Cook the onion, white parts of green onion, and shiitake mushrooms with 1/2 tsp salt for about 2 and a half to 3 minutes, stirring constantly, until softened but not browned. Transfer these vegetables on top of the noodles, but do not mix.
- In the same pan, heat 1 tablespoon of oil and stir-fry the carrots and red capsicum for 1 and a half minutes while stirring. Add spinach, green onion greens, and the other 1/2 tsp salt. Continue cooking for 1 and a half minutes until the spinach wilts, then add this to the noodle bowl without mixing yet.
- Heat the last tablespoon of oil in the pan on high heat, add the marinated beef, and stir-fry for 1 and a half minutes until lightly golden and just cooked through. Add the beef to the noodle bowl.
- Sprinkle most of the sesame seeds over the ingredients in the bowl and mix everything thoroughly.
- Serve the japchae warm in bowls and garnish with the remaining sesame seeds.
Notes
- Beef quality is important as thin strips cook quickly
- short ribs are preferred for juiciness and flavor but tender cuts like scotch fillet also work well
- Use all-purpose or light soy sauce to avoid overpowering darkness
- Leftovers keep well in the fridge for three days but do not freeze
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Mains
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 504cal
- Sugar: 9g
- Sodium: 1590mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 6g + 12g
- Trans Fat: 0.04g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 35mg