Japchae
Japchae is a classic Korean dish featuring sweet potato noodles stir-fried with a colorful medley of vegetables and marinated beef, creating a perfect balance of flavors and textures.
Ingredients
Noodles and Base
- 8 oz Sweet Potato Noodles (Dangmyeon) Look for high-quality, dried sweet potato noodles.
Protein
- 8 oz Marinated Beef Thinly sliced beef (flank steak or sirloin) marinated in soy sauce, sugar, and sesame oil. Substitute with chicken, pork, or tofu.
Vegetables
- 2 cups Mushrooms (Shiitake or button, sliced) Adds umami flavor.
- 1 cup Carrots (Julienne or thinly sliced) Adds sweetness and crunch.
- 2 cups Fresh Spinach Enhances color and nutrients.
- 1 medium Onion (sliced) Use yellow or white onions for best flavor.
- 2 cloves Garlic (minced) Enhances the aromatic profile.
Sauces and Seasonings
- 3 tbsp Soy Sauce Opt for Korean soy sauce for authentic flavor.
- 2 tbsp Sesame Oil Toasted sesame oil adds depth.
- 1 tsp Sugar Enhances the flavors.
- 2 tbsp Sesame Seeds For garnish and extra texture.
Instructions
Preparation
- Soak the sweet potato noodles in hot water for about 30 minutes until soft. Drain and set aside.
Cooking Beef
- In a pan, heat some oil over medium heat and cook the marinated beef for about 4-5 minutes until browned and cooked through. Remove and set aside.
Sautéing Vegetables
- In the same pan, add some oil if needed and sauté garlic, onions, and carrots for 3-4 minutes until tender.
- Add mushrooms and spinach, stirring frequently for another 3-4 minutes until everything is cooked down.
Combining
- In a large bowl, combine the soaked noodles, cooked beef, and sautéed vegetables.
- Add soy sauce, sesame oil, sugar, and sesame seeds; toss until well-coated.
Serving
- Serve warm or at room temperature, garnished with extra sesame seeds.
Notes
Don’t overcook the vegetables; they should maintain some crunch. For deeper flavor, marinate the beef overnight. Leftovers can be stored in an airtight container in the fridge for 3-4 days.