Japchae is a Korean glass noodle stir fry. It’s usually seasoned with soy sauce, sesame oil and sugar, and is perfect for a light lunch or dinner.
– 170g flank steak, cut into thin strips
– 3 cloves garlic, minced
– 6 tsp sugar
– 3/4 tsp black pepper
– 4 1/2 tbsp soy sauce
– 1 tsp sesame oil
– 1 onion, sliced thinly
– 2 carrots
– 4 fresh shiitake mushrooms, cut into thin strips
– 1 small red bell pepper (cut into thin strips)
– 115g baby spinach
– 3 scallions, thinly sliced
– 280g dangmyeon (sweet potato starch noodles)
– vegetable oil
– 1 tbsp toasted sesame seeds
1. Mix the beef together with 1 clove of the garlic, 1 tsp sugar, 1/4 tsp ground black pepper, 1 tbsp soy sauce, and 1 tsp of sesame oil.
2. Cook the noodles for 7 minutes. Strain and cut with scissors so that they’re a little shorter. Add 1 tbsp sesame oil, 1 tbsp soy sauce, and 2 tsp sugar to the noodles. Toss thoroughly.
3. Stir-fry the onion and carrot with 1 tbsp of vegetable oil until tender. Transfer to a large mixing bowl.
4. Add another tbsp of oil to the pan, and add the mushrooms. Cook until caramelized, and transfer to the mixing bowl along with the onion and carrot.
5. Add another tablespoon of oil to the pan, and cook the red peppers until tender. Add in the spinach, scallions, and the remaining garlic. Cook the entire mixture until the scallions and spinach are wilted. Transfer to the mixing bowl with the other vegetables.
6. Add the beef to the pan. Stir-fry for a couple minutes until the beef is no longer pink. Transfer the noodles and the beef to the mixing bowl, along with the sesame seeds.
7. Add 3 tsp sugar, 1/2 tsp ground black pepper, 2 1/2 tbsp soy sauce, and 1 tbsp of sesame oil to the mixing bowl. Toss to combine all the ingredients together, and serve.