Japchae
Korean glass noodles made from sweet potato, tossed with beef, colourful vegetables, soy and toasted sesame.
- 50 min30 prep · 20 cook
- MediumDifficulty
- 540 kcalper serving
Ingredients
- Sweet potato glass noodles (dangmyeon)250 g
- Beef sirloin, in thin strips200 g
- Spinach150 g
- Carrot, in matchsticks1
- Red pepper, in strips1
- Onion1
- Shiitake mushrooms, sliced150 g
- garlic3 cloves
- Soy sauce5 tbsp
- Sugar2 tbsp
- Sesame oil3 tbsp
- Toasted sesame seeds1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
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Steps
- 1
Marinate the beef with 1 tbsp soy sauce, a little sugar, 1 garlic clove and a dash of sesame oil.
- 2
Boil the noodles until soft and chewy, drain, cut them with scissors and toss with sesame oil.
- 3
Blanch the spinach for 30 seconds, squeeze it dry and season with salt and sesame oil.
- 4
Stir-fry the onion, carrot, pepper and mushrooms one by one in a little oil, keeping them crisp.
- 5
Stir-fry the beef until cooked through.
- 6
In a big bowl, mix the noodles with everything else, the rest of the soy sauce, sugar, garlic and sesame oil.
- 7
Sprinkle with sesame seeds and serve warm or at room temperature.
Tips and questions
- Is japchae served hot or cold?
- Either: it is great warm and also served at room temperature as a side dish (banchan).
- Is it gluten-free?
- The sweet potato noodles are, so just swap the soy sauce for tamari.
- Why do the noodles harden in the fridge?
- Glass noodles firm up when cold; stir-fry leftovers briefly with a splash of water to soften them again.
Enjoy your meal!
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