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Japchae (Korean Stir-Fried Glass Noodles)

🇰🇷 South Korea

Servings: 6 (as a side dish) Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 1 tbsp Korean soy sauce
  • 1 tbsp sugar
  • 1/2 tbsp toasted sesame oil (for marinating beef)
  • 1/2 tbsp mirin
  • 1 clove garlic, chopped
  • 1/2 lb beef (sirloin or chuck), thinly sliced
  • 1 tbsp toasted sesame oil (for cooking beef)
  • 2 large eggs, lightly beaten
  • toasted sesame oil, as needed (for cooking eggs and vegetables)
  • 1/2 onion, sliced
  • kosher salt, to taste
  • 5 shiitake mushrooms, sliced
  • 1/2 carrot, julienned
  • 1/4 red bell pepper, sliced
  • 12 oz fresh spinach
  • 14 oz Korean sweet potato glass noodles (dangmyeon)
  • toasted sesame oil, for coating cooked noodles
  • 1/3 cup Korean soy sauce
  • 1/3 cup sugar (or honey)
  • 2 tbsp toasted sesame oil
  • 1 tbsp toasted white sesame seeds
  • 1 clove garlic, chopped
  • freshly ground black pepper, to taste
  • toasted white sesame seeds, for garnish

Steps

  1. Combine soy sauce, sugar, sesame oil, mirin, and chopped garlic; marinate the sliced beef in this mixture for at least 15 minutes.
  2. Prepare the vegetables: slice the onion, mushrooms, carrot, and red bell pepper; wash and trim the spinach.
  3. Cook the beef in a pan with sesame oil until browned; set aside.
  4. Cook the beaten eggs into a thin sheet in a lightly oiled pan, then slice into strips.
  5. Stir-fry the onion, mushrooms, carrot, and bell pepper separately in sesame oil, seasoning each with a pinch of salt.
  6. Blanch the spinach briefly in boiling water, then rinse in cold water, squeeze dry, and season lightly with salt and sesame oil.
  7. Boil the glass noodles according to package instructions until tender, then drain and toss with sesame oil to prevent sticking.
  8. In a large bowl or pan, combine the noodles with soy sauce, sugar, sesame oil, sesame seeds, and chopped garlic; toss to coat evenly.
  9. Add the cooked beef, vegetables, and egg strips to the noodles; toss everything together until well combined.
  10. Season with black pepper to taste and garnish with additional sesame seeds before serving.
  11. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

For a vegetarian version, omit the beef and use extra vegetables or tofu.

Source: www.justonecookbook.com