Recipes & Tips

Spicy Korean Style Beef with Glass Noodles Recipe

  • Servings: 2
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Hungry Hungry Heejin teamed up with feedfeed to create thispicy, Koreanstyle noodle dish, also known as japchae, and topped it with juicytender slices of New Zealand grass-fed beef.  


  • 1 10 oz New Zealand grass-fed ribeye, sliced into strips (Tip: Look for the Taste Pure Nature Logo)
  • 1 small carrot, julienned
  • 1 small onion, julienned
  • 1 scallion, cut into 2-inch pieces
  • 8 mushrooms, thinly sliced
  • 1 egg yolk, lightly beaten
  • 1 6 oz package sweet potato starch noodles, prepared per package instructions
  • Vegetable oil
  • Kosher salt
  • Black pepper

For the Sauce:

  • 3/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons garlic, minced
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons brown sugar (optional)

For Garnish:

  • Sesame seeds
  • 2 chili peppers, sliced
  • Sesame oil


  • 1. Heat vegetable oil in a large cast-iron skillet until hot. Saute carrots, onions, scallions and mushrooms until onions are translucent. Season with a pinch of salt. Remove vegetables from the pan and set aside.
  • 2. In the same pan, fry the beaten egg yolk. Once cooked, slice the egg into thin strips and set aside.
  • 3. Make the sauce by mixing all sauce ingredients together in a bowl. Pour half of the sauce over the ribeye strips.
  • 4. Heat vegetable oil in a large cast-iron skillet until hot. Add the ribeye strips and cook until it reaches your desired level of doneness (2-3 minutes, internal temperature of 125° F for medium rare).
  • 5. While the ribeye cooks, combine vegetables, egg and cooked noodles in a mixing bowl and pour the remaining sauce over all ingredients. Mix thoroughly.

To Assemble & Serve:

  • 6. Plate the noodle and vegetable mixture with beef strips on top and garnish with sliced chili pepper and sesame seeds, if desired. Finish with a drizzle with sesame oil.
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