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14Ingredients
35Minutes
190Calories
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Description
Make this perfectly-balanced Korean noodle dish with bulgogi beef and get important stir-fry tips, a lesson in which oils to use when, and how to work with potato starch noodles.
Ingredients
US|METRIC
10 SERVINGS
- 1/2 yellow onion (medium)
- 2 cloves garlic
- 8 oz. glass noodles (AKA potato starch noodles, cellophane wheat noodles)
- 2 Tbsp. vegetable oil (plus more as needed)
- 8 oz. bulgogi (Korean-style thinly sliced, marinated beef; buy at an Asian market)
- 1/2 carrot (julienned)
- 1/2 green bell pepper (julienned)
- 1 cup baby spinach
- 1 Tbsp. sesame seeds, toasted
- 2 Tbsp. toasted sesame oil
- 1/2 cup soy sauce
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
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Directions
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol15mg5% |
| Sodium800mg33% |
| Potassium160mg5% |
| Protein6g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber<1g3% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(17)
Jennifer Dingman 3 years ago
Really great flavor. We couldnt find glass noodles anywhere, not even at our Asian market, so we substituted rice noodles. It still came out super delicious. We will definitely be making this dish again!
Pollie 3 years ago
This was fantastic! this was the first time using the video guide and I love that feature now.
Debbie L. 3 years ago
Amazing! My husband is a picky eater and he devoured it. This recipe is a keeper.
Angie 3 years ago
Turned out great. I really enjoy Chef Tila’s videos. I added a few more different veggies but the basic recipe is the same. Very easy to follow and it was better than some take out I’ve had recently. Will most definitely make this again and again.
Meghan S. 4 years ago
Really great dish! I used pork loin instead of beef because our Asian market didn't have any beef. I also seasoned the pork with a generic bulgogi marinade recipe I found on Pinterest. It turned out really yummy still. Also used a whole green pepper, a whole carrot, and about 2 cups of spinach just because I wanted a few more veggies. Very yummy!
Kristen Stewart 4 years ago
Tried this last night and it was delicious! I also exchanged broccoli for bell pepper and it was a great swap. I also used more garlic than the recipe called for, 4 cloves instead of 2. I think next time I would use a little less sesame oil, but that's mostly preference! All in all, will definitely make this again!
T Danh 4 years ago
Amazing. Added chicken bouillon for some more flavor, and also soaked the noodles in water before boiling to keep the texture springy.
IncredibleLineCook 4 years ago
Changed it a bit by substituting shrimp for beef and broccoli for peppers. Came out great. I think next time I need to rinse noodles immediately. They were a little starchy. Family loved it! I've made this many times now, and usually just do a vegetable version with peppers, carrots, spinach, broccoli. Flavors and great and always a hit.
Keish W 5 years ago
This dish turned out REALLY well. My hubby and sons LOVED it. A new staple in our home for sure 😋🥰