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
390
20% daily value
5 servings
                                       
                                            balanced, dairy-​free
     

Fat

25% 16

Saturated

22% 4

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

16% 48

Carbs (net)

- 45

Fiber

13% 3

Sugars

- 12

Sugars, added

- 10

Protein

31% 15

Cholesterol

20% 61

Sodium

34% 815

Calcium

6% 60

Magnesium

16% 69

Potassium

11% 510

Iron

20% 4

Zinc

27% 3

Phosphorus

31% 220

Vitamin A

25% 222

Vitamin C

11% 10

Thiamin (B1)

49% 1

Riboflavin (B2)

31% 0

Niacin (B3)

42% 7

Vitamin B6

31% 0

Folate equivalent (total)

57% 226

Folate (food)

- 72

Folic acid

- 91

Vitamin B12

30% 1

Vitamin D

2% 0

Vitamin E

10% 1

Vitamin K

109% 131
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