Discovering the Dish

I first encountered Korean Glass Noodle Stir-Fry at a small, bustling market in Seoul. The vendor, a kind elderly woman, prepared the dish with such grace and skill that I was instantly captivated. The chewy glass noodles combined with colorful vegetables and tender beef were a revelation to my taste buds. I knew I had to recreate this magic in my own kitchen, bringing the vibrant flavors of Korea home with me.

Perfecting the Recipe

Back in my kitchen, I started experimenting with different ingredients to perfect my version of Korean Glass Noodle Stir-Fry. I sourced the freshest vegetables and the best quality beef I could find. The key to this dish, I discovered, lies in the marinade and the balance of flavors in the noodle dressing. It took several attempts, but eventually, I found the right combination that transported me back to that market in Seoul with every bite.

One evening, I invited friends over for a dinner party, eager to share my newly perfected Korean Glass Noodle Stir-Fry. As we gathered around the table, the aroma of sesame oil, garlic, and soy sauce filled the room. My friends were delighted with the dish, praising the harmony of textures and flavors. It was a joy to see them enjoying something that held such a special place in my heart. The dish quickly became a staple at our gatherings, a symbol of good food and great company.

Korean Glass Noodle Stir-Fry_raw — Korean Glass Noodle Stir-Fry 3

A Household Favorite

Now, Korean Glass Noodle Stir-Fry is a regular feature in my meal rotation. It’s the perfect dish for a quick lunch or dinner, and it never fails to impress. The vibrant colors of the vegetables and the savory sauce make it a feast for the senses. Every time I prepare it, I’m reminded of my adventure in Seoul and the warmth of sharing a delicious meal with loved ones. This dish is more than just food; it’s a connection to memories and experiences that I cherish deeply.

Chef’s Notes- Korean Glass Noodle Stir-Fry

High-Quality Beef: Opt for tender cuts like ribeye or tenderloin for the best texture and flavor in your stir-fry.
Marinating Tips: Allow the beef to marinate for at least 15-20 minutes to absorb the flavors fully.
Vegetable Cooking Order: Follow the order of cooking vegetables in batches to ensure they’re cooked perfectly without becoming soggy.
Noodle Handling: Rinse the cooked glass noodles briefly under cold water to prevent them from sticking together and to remove excess starch.
Final Mixing: Mix the stir-fry ingredients thoroughly only after they’re all cooked and ready to combine to maintain the texture and flavors.

Korean Glass Noodle Stir-Fry

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

504

kcal

Total time

minutes

Dive into the vibrant flavors of Korea with this delightful Korean Glass Noodle Stir-Fry! This dish combines chewy glass noodles with a medley of colorful vegetables and tender beef, all tossed in a savory sauce. Perfect for a quick lunch or dinner, this recipe is sure to become a household favorite. Inspired by the simplicity and elegance of Korean cuisine, it’s a must-try for any food enthusiast!

Ingredients

Beef Option
10 oz boneless beef short ribs or ribeye steak
Beef Marinade
2 tsp soy sauce (light or all-purpose)
2 tsp granulated sugar
2 tsp minced garlic
1/2 tsp ground black pepper
Noodle Dressing
1/4 cup soy sauce (light or all-purpose)
2 tsp granulated sugar
1/2 tsp minced garlic
1 1/2 tbsp sesame oil
1/2 tsp kosher salt
1/2 tsp ground black pepper
Noodles & Vegetables
8 oz dried glass noodles (bean thread or vermicelli)
4 tbsp vegetable oil (divided)
1 tsp kosher salt (divided)
1 medium onion, peeled and sliced into wedges
3 green onions, cut into 2-inch lengths (white and green parts separated)
7 oz fresh shiitake mushrooms, stems removed and sliced
2 medium carrots, peeled and cut into thin batons
1 red bell pepper, sliced into thin strips
4 1/2 cups baby spinach (packed)
2 tbsp white sesame seeds
Alternative Ingredients:
Beef: Substitute with chicken breast or tofu for a vegetarian option.
Soy Sauce: Use tamari for a gluten-free option.
Shiitake Mushrooms: Substitute with cremini or button mushrooms.
Glass Noodles: Use rice noodles or soba noodles as an alternative.

Directions

Marinate Beef – Slice the beef into thin strips about 1/5″ thick and 2″ long. Combine with soy sauce, sugar, garlic, and black pepper in a bowl. Mix well and let it marinate for about 15-20 minutes.
Prepare Sauce and Noodles – In a large mixing bowl, combine soy sauce, sugar, garlic, sesame oil, salt, and black pepper for the noodle dressing. Cook the glass noodles according to package instructions (usually about 8 minutes in boiling water). Drain and rinse briefly under cold water. Add the noodles to the bowl with the dressing but do not mix yet.
Cook Vegetables Batch 1 – Heat 2 tbsp of vegetable oil in a large nonstick pan over high heat. Add the onion slices, white parts of green onions, and shiitake mushrooms with 1/2 tsp salt. Stir constantly for about 2-3 minutes until they start to soften but not brown. Transfer to the noodle bowl without mixing.
Cook Vegetables Batch 2 – In the same pan over high heat, add another tbsp of oil. Cook the carrot batons and bell pepper strips for about 1-2 minutes while stirring constantly. Add the spinach and green parts of the green onions along with the remaining salt. Cook for another 1-2 minutes until the spinach wilts. Transfer to the noodle bowl without mixing.
Cook Beef – Using the same pan over high heat, add the remaining tbsp of oil. Cook the marinated beef strips for about 1-2 minutes until lightly golden and just cooked through. Add to the noodle bowl without mixing.
Combine and Serve – Add most of the sesame seeds to the noodle bowl (reserve some for garnish). Now mix everything thoroughly until well combined. Transfer to a serving bowl and sprinkle with the remaining sesame seeds. Serve warm.