Japchae
A beloved Korean stir-fried noodle dish made with chewy glass noodles, colorful vegetables, and thin-sliced beef, all tossed in a sesame-soy sauce. Served warm or at room temperature, it's a staple at celebrations and weeknight tables alike.
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Ingredients
- 8 oz dried sweet potato glass noodles
- 8 oz beef sirloin or rib-eye, thinly sliced
- 1/3 cup soy sauce
- 2 tbsp granulated sugar
- 2 tbsp sesame oil
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 4 cups fresh baby spinach
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 4 oz shiitake mushrooms, stems removed, sliced
- 4 green onions, chopped
- 2 tsp sesame seeds, toasted
- 1/4 tsp black pepper
Instructions
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1
Cook 8 oz dried sweet potato glass noodles according to package directions (usually 6-8 minutes in boiling water). Drain, rinse with cold water, and use scissors to cut into 6-inch lengths. Toss with 1 tbsp soy sauce and 1 tsp sesame oil.
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2
Mix the sauce: combine remaining 1/3 cup soy sauce, 2 tbsp granulated sugar, 2 tbsp sesame oil, 4 minced garlic cloves, and 1/4 tsp black pepper in a bowl. Divide roughly in half - one half for the beef marinade, one half for the noodles.
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3
Toss 8 oz thinly sliced beef sirloin or rib-eye with half the sauce and marinate for 10 minutes.
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4
Heat a large skillet or wok over medium-high heat. Add a little 2 tbsp vegetable oil and cook the marinated beef for 2-3 minutes until browned and the internal temperature reaches 145°F. Set aside.
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5
In the same pan, stir-fry 1 julienned medium carrot and 1 thinly sliced red bell pepper for 2 minutes. Add 4 oz stems removed, sliced shiitake mushrooms and cook 2 minutes more. Add 4 cups fresh baby spinach and 4 chopped green onions and cook just until wilted, about 1 minute.
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6
Add the noodles and the remaining sauce to the pan along with the cooked beef. Toss everything together over medium heat for 1-2 minutes until heated through and evenly coated.
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7
Transfer to a platter, sprinkle with 2 tsp toasted sesame seeds, and serve warm or at room temperature.
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