Jap Chae
Ingredients
1 lb ribeye, thinly slices
1 onion halved and sliced
1 lb baby bok choy, cut into 1” pieces
6 ounces shiitake mushrooms. sliced
1 cup carrot shreds or 1-2 carrots peeled and thinly sliced
4 eggs, beaten
1/4 cup soy sauce
2-3 Tbsp sugar
2-3 Tbsp toasted sesame oil
7 ounces glass noodles
vegetable oil as needed
Method
Prepare noodles according to their package. Toss with a little sesame oil and set aside.
Mix soy sauce, sesame oil and sugar together. Pour 1/3 of the sauce over the meat to marinate.
Beat eggs and cook in a large skillet in a thin layer (I do this two eggs at a time). Cut into 1/2”x2” pieces and set aside in a large bowl. You will keep adding things to this bowl.
Heat a large wok or very large skillet over high heat. Add a drizzle of oil and stir fry onions and mushrooms. Add in about 1 Tbsp of the marinade. When onions are transparent and mushrooms are cooked, put into bowl with eggs.
Reheat wok and add another drizzle of oil. Stir fry carrots for 2-3 minutes. Add in bok choy and continue cooking until tender. Put into bowl with other vegetables and eggs.
Reheat wok and add another drizzle of oil. Add ribeye and stir fry. As soon as it is mostly browned, add the noodles and the rest of the marinade sauce. Add all the other ingredients into the wok and continue cooking and stirring for another 1-2 minutes.
Serve with gochujang and green onions if desired.