Japchae (Stir-Fried Glass Noodles)

Name: Japchae (Stir-Fried Glass Noodles)
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200g dangmyeon (sweet potato starch noodles); 150g beef tenderloin (julienned); 1 bunch spinach; 1 carrot (julienned); 1/2 onion (sliced); 4 shiitake mushrooms (hydrated and sliced); 4 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp sugar; 1 tsp toasted sesame seeds

A sweet and savory dish of stir-fried glass noodles (dangmyeon) and vegetables that is popular in Korean cuisine.

40 minutes

Serves 2

Side/Dinner

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

1
Bring a large pot of water to a boil. Add the dangmyeon and boil for 7-8 minutes until soft and chewy. Drain, rinse quickly under cold water, cut with kitchen shears into 6-inch lengths, and toss with 1 tbsp of sesame oil.

2
Blanch the spinach for 30 seconds, plunge into cold water, squeeze dry, and season with a pinch of salt and sesame oil.
3
In a large skillet over medium-high heat, lightly oil and sauté the onions, carrots, and mushrooms individually, seasoning each with a small pinch of salt, until tender (about 2 minutes each). Remove to a large mixing bowl.
4
Marinate the julienned beef with 1 tbsp soy sauce and a pinch of sugar, then stir-fry in the same skillet for 3 minutes until fully cooked. Add to the bowl.
5
Prepare a seasoning sauce by whisking together the remaining 3 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp sesame oil.
6
Add the noodles to the bowl of vegetables and meat, pour the seasoning sauce over the top, and mix thoroughly by hand. Garnish with sesame seeds.

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