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Japchae

Japchae
North-Korea
⏱ — min. Serves: —

Ingredients

  • 8 oz (225 g) sweet potato starch noodles (dangmyeon)
  • 2 tablespoons vegetable oil
  • 1/2 pound (225 g) beef sirloin or ribeye, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium carrot, julienned
  • 1 bell pepper (red or green), thinly sliced
  • 1 cup mushrooms (shiitake or button), sliced
  • 1 cup spinach leaves, washed
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • Salt and pepper, to taste

Instructions

Prepare the Noodles

Cook the sweet potato starch noodles according to the package instructions, usually by boiling for about 7-10 minutes.

Drain and rinse with cold water to stop cooking. Cut the noodles into shorter lengths if desired.

Cook the Beef

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the sliced beef and cook until browned and cooked through, about 3-4 minutes.

Remove the beef from the skillet and set aside.

Stir-Fry the Vegetables

In the same skillet, add another tablespoon of vegetable oil.

Add the sliced onion and minced garlic, and sauté until fragrant, about 1 minute.

Add the julienned carrot, bell pepper, and mushrooms. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

Add the spinach and cook until wilted, about 1-2 minutes.

Combine Ingredients

Return the cooked beef to the skillet with the vegetables.

Add the cooked noodles to the skillet.

Season the Japchae

In a small bowl, mix the soy sauce, oyster sauce (if using), sugar, and sesame oil.

Pour the sauce mixture over the beef and vegetable mixture in the skillet.

Stir well to coat everything evenly with the sauce.

Finish and Serve

Sprinkle with sesame seeds and chopped green onions.

Adjust seasoning with salt and pepper to taste.

Enjoy your meal!