Japchae Korean Noodle Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lb thin-sliced beef (or substitute with chicken, tofu, or shrimp)
02 -
1 lb Korean sweet potato glass noodles
03 -
3 medium carrots, julienned
04 -
1 large white onion, thinly sliced
05 -
1/2 bunch green onions, chopped
06 -
6 garlic cloves, minced
07 -
1/2 lb spinach leaves
→ Seasoning and Oils
08 -
4 tbsp sesame oil (divided)
09 -
1 tbsp olive oil
10 -
6 tbsp soy sauce (or tamari for gluten-free)
11 -
3 tbsp brown sugar
# Instructions:
01 -
Bring water to a boil in a large pot with a drizzle of olive oil. Add sweet potato noodles and cook for 5-6 minutes, then drain and set aside.
02 -
In a skillet over high heat, cook beef until browned, seasoning with half the soy sauce, sesame oil, and brown sugar during cooking. Set aside.
03 -
In another skillet, heat olive oil, then add julienned carrots and onion. Cook until softened, then add the remaining soy sauce, sesame oil, and brown sugar. Stir in garlic and green onions and cook for another minute.
04 -
Add spinach to the skillet and stir until wilted. Combine all cooked vegetables, beef, and noodles in a large bowl.
05 -
Toss all ingredients well in the bowl. Serve warm and garnish with extra green onions if desired.
# Notes:
01 -
Japchae can be customized with chicken, tofu, shrimp, or a touch of spice using Korean gochujang.
02 -
Boiling the noodles with a bit of olive oil prevents them from sticking.