Japchae is a Korean noodle dish with springy sweet potato glass noodles and vegetables. Cook the noodles and vegetables separately, then toss them together with a measured sesame-soy dressing so each ingredient keeps its texture.
Serves: 4
Prep: 25 minutes
Cook: 20 minutes
Ingredients
- 8 ounces dried sweet potato glass noodles
- 8 ounces thinly sliced beef sirloin
- 2 tablespoons soy sauce, divided
- 1 tablespoon toasted sesame oil, divided
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1 small carrot, cut into thin matchsticks
- 4 ounces shiitake mushrooms, sliced
- 3 cups baby spinach
- 2 scallions, sliced
- 1 tablespoon sesame seeds
Method
- Whisk 1 tablespoon soy sauce, 1 teaspoon sesame oil, sugar, and half the garlic. Toss with beef and set aside while preparing vegetables.
- Cook noodles in boiling water according to package directions. Drain, rinse briefly, and snip once or twice with kitchen shears.
- Heat a teaspoon of oil in a wide skillet. Cook carrot for 2 minutes, transfer to a bowl, then cook mushrooms for 3 minutes and add them to the bowl.
- Cook beef over medium-high heat until browned and it reaches 145°F for whole-cut beef, then transfer to the bowl. Add spinach to the hot pan and stir just until wilted.
- Toss noodles with remaining soy sauce, sesame oil, garlic, beef, and vegetables. Warm through for 1 minute, scatter with scallions and sesame, and serve.
Variations
Use thin strips of firm tofu in place of beef and brown them well. Add sliced red pepper with the carrot, or adjust the sweet-salty balance with a little more soy or sugar.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat in a skillet with a tablespoon of water, tossing until steaming hot; the noodles firm as they chill.
Read the the meal-planning guide for different schedules and the weekly meal rotation guide for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
