Japchae
- Serves
- 6
- Prep
- 30 min
- Cook
- 25 min
- Difficulty
- Medium
History & Origin
Japchae began as a Joseon court dish of vegetables and mushrooms; the sweet-potato glass noodles now considered essential were added later. The dish is served at celebrations and is built by seasoning components separately before tossing them together.
Ingredients
- 9 oz Korean sweet-potato glass noodles
- 7 oz beef sirloin, thinly sliced, optional
- 7 oz spinach
- 1 carrot, julienned
- 1 onion, thinly sliced
- 5 oz shiitake mushrooms, sliced
- 3 spring onions / scallions, sliced
- 4 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp toasted sesame oil
- 2 garlic cloves, minced
- 2 tbsp neutral oil and 1 tbsp sesame seeds
Steps
- Mix 1 tablespoon soy, 1 teaspoon sugar, 1 teaspoon sesame oil and half the garlic with beef.
- Cook noodles according to the packet until chewy-tender. Drain, cut once or twice with scissors and toss with 2 tablespoons soy, 1 tablespoon sugar and 1 tablespoon sesame oil.
- Blanch spinach, squeeze dry and season lightly. Stir-fry carrot, onion, mushrooms and spring onions separately so each stays distinct.
- Stir-fry beef until just cooked.
- Combine noodles, vegetables and beef in a large pan. Add remaining soy, sugar, sesame oil, garlic and sesame seeds and toss over low heat until glossy.
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