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Brisket Japchae

Use leftover Korean BBQ Braised Brisket to make Chef Esther Choi’s Brisket Japchae recipe.

Recipe developed by Chef Esther Choi.

Featuring U.S. Beef

Ingredients

	leftover Korean BBQ Braised Brisket, warmed
350 – 450 g	Korean glass or sweet potato starch noodles
1/2	yellow onion, thinly sliced
1	red bell pepper, thinly sliced
1	green bell pepper, thinly sliced
500 ml	leftover braising liquid, warmed
	vegetable oil, for frying
	toasted sesame seeds and sliced scallions (optional)

Step 1
Prepare noodles according to packing directions using the soaking method. Drain and rinse in cold water.
Step 2
Heat oil in large skillet on high heat until hot. Add onion and bell peppers; cook and stir 2 to 3 minutes or until browned and crisp-tender.
Step 3
Add noodles, leftover beef and braising liquid; stir to combine. Cook 2 to 3 minutes or until warmed through.
Step 4
Sprinkle with sesame seeds and scallions, as desired.

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