Aspen Ridge Natural Beef

Korean Japchae



  • 1 Aspen Ridge® rib eye steak, thinly sliced, fat removed
  • 1 bunch spinach
  • 2 carrots, julienned
  • 5 shiitake mushrooms, stems removed and thinly sliced
  • 3 garlic cloves, minced
  • 1 onion, sliced
  • handful of green onions, thinly sliced
  • 3 Tablespoons soy sauce, divided
  • sesame oil
  • 1 Tablespoon sugar, divided
  • 1 package vermicelli rice noodles
  • 1/8 cup seasoned rice vinegar

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Nutrition Profile

Calories: 837.5, Total Fat: 27.2g, Cholesterol: 134.7mg, Sodium: 1,806.8mg, Potassium: 1,448.9mg, Total Carbohydrate: 95.3g, Protein: 56.8g


  1. Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.
  2. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.
  3. Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.
  4. In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.
  5. Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.
  6. Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!

Learn how we use a natural process to produce natural beef.