Per serving · Approximate values estimated by AI
Traditional Japchae
Traditional dish · Korean
A classic Korean stir-fried glass noodle dish, featuring a vibrant mix of colorful vegetables, tender beef, and chewy sweet potato noodles, all tossed in a savory soy-sesame sauce.
Ingredients
- Sweet potato starch noodles (dangmyeon)200g
- Beef sirloin or tenderloin150g
- Shiitake mushrooms50g
- Spinach100g
- Carrot1/2 medium
- Yellow onion1/4 medium
- Garlic2 cloves
- Soy sauce4 tbsp
- Sesame oil2 tbsp
- Sugar1 tbsp
- Toasted sesame seeds1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor boiling
Steps
- 1
Soak sweet potato noodles in warm water for 30 minutes until softened. Drain and cut into shorter lengths (about 6-8 inches).
- 2
Marinate thinly sliced beef with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, and a pinch of black pepper. Set aside.
- 3
Blanch spinach in boiling salted water for 30 seconds. Drain, rinse with cold water, squeeze out excess water, and season with a pinch of salt and 1 tsp sesame oil.
- 4
Julienne carrot and onion. Slice shiitake mushrooms thinly. Mince garlic.
- 5
Stir-fry beef in a lightly oiled pan until cooked through. Remove from pan and set aside.
- 6
Stir-fry onion and carrot in the same pan with 1 tbsp vegetable oil until tender-crisp.
- 7
Add shiitake mushrooms and minced garlic, stir-fry for another minute until fragrant.
- 8
Add the drained noodles to the pan. Pour in the remaining soy sauce (3 tbsp), sugar (2 tsp), and sesame oil (1 tbsp). Stir-fry for 5-7 minutes, tossing constantly, until noodles are cooked and coated.
- 9
Return the cooked beef to the pan. Add the seasoned spinach. Toss everything together gently until well combined and heated through.
- 10
Season with salt and pepper to taste. Stir in toasted sesame seeds.
- 11
Serve hot, garnished with extra sesame seeds.
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