2 – 4 people
- 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)
- 1 tbsp toasted sesame seeds (optional)
- 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.
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