Japchae (Korean Sweet Potato Glass Noodles)
0.0
Korean, Asian
•A delicious Korean dish made with sweet potato glass noodles, marinated beef, and a variety of vegetables, all tossed in a savory sauce.
Ingredients
6
SERVINGSMain
250 g Korean sweet potato glass noodles
100 g ribeye or flank steak
1 pcs carrot
110 g baby spinach
1 pcs red bell pepper
1/2 pcs onion
100 g fresh shiitake mushrooms
neutral cooking oil
Spinach Seasoning
1 1/4 tsp salt
1 tsp minced garlic
1 tbsp toasted sesame oil
Beef Marinade
1 tbsp soy sauce
1 tsp mirin or rice wine
1/2 tsp minced garlic
1/4 tsp black pepper
1 tsp toasted sesame oil
Noodle Sauce
4 tbsp soy sauce
2 tsp honey
2 tsp brown sugar
1 tbsp toasted sesame oil
black pepper
MSG
Finish
1 tbsp toasted sesame seeds
1 tbsp toasted sesame oil
rice vinegar
1 pcs egg
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Marinate beef with beef marinade.
100 g ribeye or flank steak
1 tbsp soy sauce
1 tsp mirin or rice wine
0.5 tsp minced garlic
0.25 tsp black pepper
1 tsp toasted sesame oil
3
Toss mushrooms with 1 tbsp noodle sauce.
100 g fresh shiitake mushrooms
1 tbsp soy sauce
4
Blanch spinach in boiling water for 5–10 seconds.
110 g baby spinach
5
Cool quickly in cold water.
6
Squeeze dry thoroughly.
7
Mix spinach with spinach seasoning and place in large mixing bowl.
110 g baby spinach
1.25 tsp salt
1 tsp minced garlic
1 tbsp toasted sesame oil
8
Boil noodles for 6–7 minutes until chewy.
250 g Korean sweet potato glass noodles
9
Drain and rinse briefly.
10
Cut noodles into shorter lengths with scissors.
11
Toss noodles with remaining noodle sauce.
250 g Korean sweet potato glass noodles
3 tbsp soy sauce
12
Cook thin omelette(s), slice into strips.
1 pcs egg
13
Cook onion gently until softened.
0.5 pcs onion
14
Sauté carrot briefly.
1 pcs carrot
15
Sauté bell pepper briefly.
1 pcs red bell pepper
16
Stir fry mushrooms until lightly browned.
100 g fresh shiitake mushrooms
17
Cook beef quickly over medium-high heat.
100 g ribeye or flank steak
18
Add 1–2 tbsp noodle sauce to the hot empty pan.
1.5 tbsp soy sauce
19
Add noodles and stir fry over medium-high heat until glossy and lightly caramelised.
250 g Korean sweet potato glass noodles
20
Add sesame seeds and sesame oil.
1 tbsp toasted sesame seeds
1 tbsp toasted sesame oil
21
Add a small splash rice vinegar for brightness (optional).
rice vinegar
22
Toss gently and taste to adjust seasoning if needed.
Ready to eat!
