Cook the Book: Japchae, Korean Sweet Potato Noodles

Cook the Book: Japchae, Korean Sweet Potato Noodles
14 Ingredients
  • 8 ounces sweet potato noodles
  • 1/2 bunch spinach (about 4 ounces), rinsed and trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
  • 1/4 cup plus 1 teaspoon soy sauce
  • 1/4 medium onion, sliced
  • 3 to 4 pyongo or shiitake mushrooms, sliced
  • 1 carrot, shredded or cut into thin strips
  • 3 green onions, cut into 1-inch pieces
  • 1/4 cup sugar
  • Toasted sesame seeds for garnish
Nutrition
488
24% daily value
4 servings
                                       
                                            balanced, dairy-​free
     

Fat

31% 20

Saturated

27% 5

Trans

- 1

Monounsaturated

- 9

Polyunsaturated

- 4

Carbs

20% 60

Carbs (net)

- 56

Fiber

16% 4

Sugars

- 16

Sugars, added

- 12

Protein

38% 19

Cholesterol

26% 77

Sodium

42% 1019

Calcium

8% 75

Magnesium

22% 86

Potassium

18% 638

Iron

25% 4

Zinc

25% 4

Phosphorus

39% 275

Vitamin A

31% 278

Vitamin C

20% 12

Thiamin (B1)

49% 1

Riboflavin (B2)

30% 1

Niacin (B3)

42% 8

Vitamin B6

25% 1

Folate equivalent (total)

71% 283

Folate (food)

- 90

Folic acid

- 114

Vitamin B12

15% 1

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

205% 164
Comments
 
×