Japchae (Korean Stir-Fried Sweet Potato Noodles)
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
20 mins
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Total Time
50 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Korean
Japchae (Korean Stir-Fried Sweet Potato Noodles)
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A recipe for Japchae (잡채, Korean Stir-Fried Sweet Potato Noodles)! These noodles are packed with marinated beef and vegetables for quite the light and delicious meal.
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Ingredients
Beef:
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) honey or granulated sugar
- 2 teaspoons (10 milliliters) Soju or rice wine
- 1 teaspoon (5 milliliters) sesame oil
- 1 clove garlic peeled and minced
- 1/4 teaspoon freshly ground black pepper
- 8 ounces (227 grams) rib eye or sirloin beef thinly sliced against the grain 1/8 inch (3 millimeters) thick
Japchae:
- 5 (13 grams) dried shiitake mushrooms
- 8 ounces (227 grams) Dangmyeon Korean Sweet Potato Noodles
- 8 ounces (227 grams) baby spinach
- 3 tablespoons (44 milliliters) soy sauce
- 1 1/2 tablespoons (20 grams) granulated sugar or light brown sugar
- 1 tablespoon (15 milliliters) sesame oil plus more for seasoning
- 2 cloves garlic peeled and minced
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon (30 milliliters) vegetable oil divided
- 1 medium onion peeled and thinly sliced
- 3 green onions cut into 1 inch (2.5 centimeter) pieces
- 1 large carrot peeled and cut into matchsticks
- salt to taste
- sesame seeds for garnish
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Instructions
To prepare the beef:
- In a large bowl, whisk together the soy sauce, honey, soju, sesame oil, garlic, and black pepper.
- Add the beef and toss well to coat. Set aside while you prepare the remaining ingredients. If not using within an hour, cover and refrigerate for up to a day.
To prepare the Japchae:
- In a medium bowl, cover the dried shiitake mushrooms with hot water and soak until softened, about 20 minutes. Remove the stems and thinly slice the softened mushrooms. Set aside.
- Bring a large pot of water to a boil over high heat. Add the noodles and boil until tender and chewy, about 5-7 minutes.
- Remove the noodles from the pot, leaving the water boiling.
- Drain and rinse the noodles. Cut with scissors into about 8 inch (20 centimeter) long pieces and toss with a drizzle of sesame oil.
- Season the boiling water with salt and place a bowl of ice water near the pot.
- Add the spinach and boil just until wilted and vibrant green, about 1 minute.
- Remove the spinach from the water and place in the ice bath. Drain well and set aside. Once cooled enough to handle, squeeze out excess moisture. Toss with a small drizzle of sesame oil and pinch salt.
- In a small bowl, whisk together soy sauce, sugar, sesame oil, garlic, and black pepper. Set aside.
- In a wok or large pan, drizzle 1 tablespoon (15 milliliters) of the vegetable oil over medium high heat.
- Once heated, add the marinated beef and cook, stirring occasionally, until browned and just cooked through.
- Transfer the cooked beef to a plate, set aside, and wipe the pan.
- Drizzle another 1 tablespoon (15 milliliters) of vegetable oil in the wok and place back over medium high heat.
- Add the onion and green onions. Cook until just starting to soften, stirring often. Season with a pinch of salt and transfer to a plate.
- Drizzle a little more oil if needed and add the carrots. Cook just until tender, but still crisp, and season with a small pinch of salt. Transfer to a plate.
- Drizzle a little more oil if needed and add sliced mushrooms. Cook until starting to soften, stirring often, and season with a small pinch of salt. Transfer to a plate.
- Toss the cooked noodles with the soy sauce mixture in the wok.
- Once combined, toss in the cooked beef, spinach, and sautéed vegetables. Continue to toss until the noodles have absorbed the sauce.
- Season to taste and serve garnished with sesame seeds.
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