Ingredients
Servings: 1
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1 immi ramen packet
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1 packet Korean BBQ Gimme Seaweed
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3 oz ribeye, cut into thin strips
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2 shiitake mushrooms, cut into thin strips
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2 garlic cloves, minced
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2 tsp sugar
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3 tsp soy sauce
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2 tsp sesame oil
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1 egg
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4 oz spinach
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2 green onions, cut into 2-inch long pieces
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¼ onion, thinly sliced
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¼ carrot, cut into matchsticks
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¼ red bell pepper, thinly sliced
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Sesame seeds
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Vegetable oil
Instructions
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Place the beef and shiitake mushrooms in a small bowl. Then, add 1 clove minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil and black pepper and mix well. Cover and keep it in the fridge while you cook everything else.
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In a small bowl, whisk the egg with a pinch of salt. Heat a nonstick pan over medium-low heat and add 1 tsp vegetable oil. Add the egg and swirl around the pan to form a thin layer and let cook thoroughly, about 2 minutes. Take it off the heat, let cool and slice into thin strips.
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Bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside in a large bowl.
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Heat up the nonstick pan over medium high heat. Add 2 tsp vegetable oil and sauté the onion and green onions for about 2 minutes. Season with salt and pepper. Then, add the red bell pepper and carrots. Cook for another 3 minutes, then set aside in the large bowl with the noodles.
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Using the same pan, add the beef and mushrooms and stir fry until beef is browned on both sides, about 3 minutes. Set aside in the large bowl with the noodles and vegetables.
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Using the same pan, wilt the spinach until soft. Then, set aside in the large bowl with the noodles, vegetables and beef.
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To the large bowl, add the thinly sliced egg, 1 clove minced garlic, 1 tsp soy sauce, 1 tsp sugar and 1 tsp sesame oil. Mix together well.
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Plate the japchae and garnish with sprinkle of sesame seeds and thin strips of Gimme Seaweed. Enjoy!