Japchae

Name: Japchae
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200g Dangmyeon (당면), sweet potato starch noodles; 150g Spinach, 1 small bunch; 1 medium Carrots, julienned; 1 small Onion, thinly sliced; 1/2 Red Bell Pepper, thinly sliced; 6 Shiitake Mushrooms, drieds, rehydrated and sliced; 2 Scallions, sliced; 2 tbsp Neutral Oil; 1/2 tsp Salt, for blanching spinach; 200g Beef Sirloin, thinly sliced; 1 tbsp Soy Sauce; 1 tsp Sugar; 1 clove of Garlic, minced; 1 tsp Sesame Oil; 4 tbsp Soy Sauce; 2 tbsp Sugar; 2 tbsp Sesame Oil; 2 cloves of Garlic, minced; 1/2 tsp Pepper (Black), freshly ground; 2 Eggs, for jidan/omelette strips, beaten with a pinch of salt; 1 tbsp Sesame Seeds, toasted; 1 pinch of Pepper (Black)

Japchae is a glossy, savory Korean stir-fry of chewy glass noodles tossed with tender beef and a colorful medley of vegetables. Sweet and salty sauce, toasted sesame aroma, and thin egg ribbons make it vibrant enough for a special occasion yet simple enough for a weeknight dinner.

Japchae is a glossy, savory Korean stir-fry of chewy glass noodles tossed with tender beef and a colorful medley of vegetables. Sw... Show more

Traditional Korean Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

55 min

Price

2,49 €

Calories

559 kcal

low calorie

meal prep

kid friendly

comfort food

Method

Soak and prep

Cover the dried shiitake mushrooms with warm water and let them soak for 20 minutes until soft. While they soak, toss the beef sirloin with soy sauce, sugar, garlic, sesame oil, and black pepper, then set it aside to marinate. Wash the spinach, julienne the carrot, thinly slice the onion and red bell pepper, and slice the scallions. When the mushrooms are supple, squeeze them dry, trim any tough stems, and slice them.

Blanch and boil

Bring a pot of water to a boil and stir in the salt. Blanch the spinach for 1 minute, lift it out, rinse it under cold water, and squeeze it dry. Return the water to a boil, add the sweet potato starch noodles, and cook for 6 minutes until chewy and translucent. Drain well and snip the noodles shorter if the strands are very long.

Mix the sauce

Whisk together the remaining soy sauce, sugar, sesame oil, garlic, and black pepper until the sugar dissolves. Set the japchae sauce aside so it is ready to coat the noodles.

Cook the egg

Beat the eggs with a tiny pinch of salt until smooth. Heat a thin film of neutral oil in a nonstick skillet over medium-low, pour in the eggs, and swirl the pan into a very thin omelet. Cook for 1 minute, flip, and cook for 1 minute more until just set, then cool briefly and cut into thin strips.

Sear the beef

Heat a little more neutral oil in a skillet over medium-high if the pan looks dry. Add the marinated beef in a single layer and let it sear for 2 minutes without stirring. Toss and cook for 1 minute more, just until browned and cooked through.

Stir-fry the vegetables

Heat the remaining neutral oil in a large skillet or wok over medium-high. Stir-fry the carrot and onion for 2 minutes, then add the sliced shiitake mushrooms, red bell pepper, and scallions and cook for 2 minutes more until everything is glossy, tender-crisp, and fragrant.

Toss and serve

In a large bowl, toss the noodles with the sauce, then fold in the beef, spinach, and vegetables until everything is evenly coated and shiny. Top with the egg strips and the toasted sesame seeds, and serve warm or at room temperature.