SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 100g beef (thinly sliced)
• 3 tbsp Ottogi BBQ Bulgogi Sauce & Marinade
• 100g Obap Sweet Potato Noodles (dry)
• 1 tbsp vegetable oil
• ¼ red capsicum (thinly julienned
• ½ carrot (thinly julienned)
• ½ onion (thinly sliced)
• 50g mushroom (sliced)
• 100g baby spinach
• 1 tbsp Yeo’s Pure Sesame Oil
• 1/8 tsp black pepper
• 1/8 tsp salt (optional)

GARNISH:

• 1 tbsp toasted sesame seeds (optional)

METHOD:

• In a bowl, marinate beef with 2 tbsp Ottogi Bulgogi Sauce & Marinade for at least 15 mins.
• Place Obap Sweet Potato Noodles in a pot of boiling water and cook for about 6-7 mins or until al-dente. Drain and rinse noodles slightly with cold water. Shake excess water off noodles.
• Add vegetable oil to a frying pan and stir-fry capsicum, carrot, onion and mushroom over high heat for 1 min. Set aside vegetables on a plate.
• In the same pan, cook marinated beef over high heat for 3 mins or until the beef is cooked. Add in the noodles, saute vegetables, spinach, 1 tbsp Ottogi Bulgogi Sauce & Marinade, sesame oil, black pepper and salt (optional); and mix ingredients together over medium heat for about 30 seconds.
• Garnish toasted sesame seeds over the Japchae and serve hot.