Japchae

Ingredients · for 6 (scales to your household)

• 250 g Korean sweet potato glass noodles (dangmyeon) $2.50
• 100 g rib eye fillet $5.20
• 1 whole carrot $0.17
• 110 g baby spinach $3.09
• 0.25 whole red bell pepper $0.22
• 0.5 whole yellow onion $0.30
• 100 g fresh shiitake mushrooms $1.07
• 5 tbsp soy sauce $0.84
• 1 tsp rice wine $0.06
• 1 tsp garlic $0.02
• 1 tbsp honey $0.29
• 1 tbsp brown sugar $0.05
• 3 tbsp sesame oil $1.43
• 0.5 tsp black pepper $0.07
• 1 tbsp toasted sesame seeds $0.17
• 1 whole egg $0.40
• 2 tbsp cooking oil $0.16

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Marinate the beef strips in 1 tbsp soy sauce, rice wine, 1/2 tsp garlic, black pepper and 1 tsp sesame oil.
2. Blanch the spinach briefly, squeeze dry, and season with salt, garlic and sesame oil.
3. Boil the glass noodles 6-7 min, drain, cut to roughly 6-inch lengths, and toss with the sauce of 4 tbsp soy sauce, honey, brown sugar, 1 tbsp sesame oil and pepper.
4. If using egg, fry thin white and yolk sheets and slice into matchsticks.
5. In a lightly oiled pan, cook the onion, carrot, bell pepper, mushrooms and beef separately until just done.
6. Combine the noodles, all the vegetables, beef and spinach in a large bowl. Toss with the finishing sesame oil and sesame seeds, top with egg strips, and adjust seasoning.

Per serving