Bibigo Sirloin Japchae

Bibigo Sirloin Japchae

Ingredients

Sauce
3 tablespoons soy sauce
2 ½ tablespoons sugar
2 tablespoons toasted sesame oil
2 teaspoons minced garlic

 

Japchae Noodles
8 ounces sweet potato glass noodles
6 ounces top sirloin, cut into 2-inch long strips
1 tablespoon Bibigo Korean BBQ Sauce
6 ounces fresh spinach
Salt and ground black pepper to taste
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
1 small carrot, julienned
6 mushrooms, stemmed and sliced

  1. Place sirloin beef strips into medium bowl. Add 1 tablespoon of Bibigo Korean BBQ Sauce (or add more for taste) and gently mix sauce into meat. Cover bowl and set aside.
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  2. Combine all sauce ingredients in a small bowl and stir until sugar is dissolved.
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  3. Blanch the spinach in boiling water for 10-30 seconds until just wilted. Drain quickly and rinse in cold water. Squeeze the spinach to remove excess water and place in a separate medium bowl. Lightly season with salt and pepper.
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  4. Bring a large pot of lightly salted water to a boil and cook the noodles according to the package directions (estimated 6-7 minutes). Rinse noodles under cold water and drain. Mix in 2 tablespoons of prepared sauce in a large mixing bowl.
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  5. Stir fry the noodles over medium heat until translucent for 2 minutes. Transfer back to mixing bowl.
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  6. Add 1 teaspoon of oil to pan and stir fry the onion for 1-2 minutes over medium-high heat until translucent. Transfer to mixing bowl. Add another teaspoon of oil and stir fry the carrots and pepper for 1-2 minutes until lightly browned. Transfer to mixing bowl. Do not overcook. Vegetables should be crisp.
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  7. Add 1 teaspoon of oil and stir fry the marinated sirloin beef strips and mushrooms together for 2-3 minutes until browned. Transfer to mixing bowl.
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  8. Add the spinach and the remaining sauce to mixing bowl.
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  9. Toss well by hand to coat evenly. Serve as you wish and enjoy!
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