Breakfast · Korean · 10 min
Japchae-Style Braised Brisket with Sweet Potato Glass Noodles
- Calories
- 468
- Protein
- 43g
- Carbs
- 51g
- Fat
- 12g
Ingredients
- 172.0 g Beef, brisket, flat half, lean only
- 33.0 g SWEET POTATO GLASS NOODLES
- 124.8 g SUPERFOOD BRUSSELS SPROUTS, NAPA CABBAGE & KALE BLEND
- 18.4 g GOCHUJANG SAUCE
- 20 g Oil, sesame
- 8.8 g Scallions, raw
- 5.9 g Fresh ginger
Method
- 01Bring a small pot of water to a boil and cook the sweet potato glass noodles for 6 minutes until translucent and chewy; drain and rinse in cold water.
- 02Thinly slice the brisket against the grain. In a bowl, toss the beef with grated ginger and half of the gochujang sauce.
- 03Heat a non-stick skillet over medium-high heat. Add the brisket and sear until browned and aromatic, about 3-4 minutes.
- 04Add the vegetable power blend to the skillet, stir-frying until the cabbage and kale wilt but retain a slight crunch.
- 05Fold in the cooked noodles and the remaining gochujang. Toss vigorously for 60 seconds until the sauce coats everything in a glossy, vibrant sheen.
- 06Remove from heat, finish with a drizzle of toasted sesame oil, and garnish generously with sliced scallions. Serve immediately in a shallow bowl.
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