Japchae | FoodieAtlas

Ingredients

200 g (7 oz) sweet potato starch noodles (dangmyeon)
150 g (5 oz) beef (rib-eye or sirloin), cut into thin strips
1 small carrot, julienned
1/2 onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3-4 shiitake mushrooms, thinly sliced
2 cups spinach, blanched and squeezed dry
1 egg, beaten and cooked into a thin omelet, then sliced into strips
3 green onions, chopped
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon sesame seeds
Salt and black pepper to taste
For the Sauce:
5 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon minced garlic

Instructions

Prepare the Noodles

Cook the sweet potato starch noodles according to the package instructions. Drain and rinse under cold water. Cut the noodles into shorter lengths with kitchen scissors and set aside.

Prepare the Sauce

In a small bowl, mix together the soy sauce, sugar, sesame oil, and minced garlic until the sugar is dissolved.

Cook the Beef

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

Add the beef strips and stir-fry until cooked through. Remove from the skillet and set aside.

Cook the Vegetables

In the same skillet, add the remaining vegetable oil.

Add the sliced onion, julienned carrot, and bell peppers. Stir-fry for 2-3 minutes until they begin to soften.

Add the shiitake mushrooms and stir-fry for another 2-3 minutes.

Add the blanched spinach and chopped green onions. Stir to combine.

Combine Ingredients

Return the cooked beef to the skillet with the vegetables.

Add the cooked noodles and pour the sauce over everything.

Toss all the ingredients together until well combined and heated through.

Finish the Japchae

Drizzle the sesame oil over the top and sprinkle with sesame seeds.

Add the sliced egg strips and gently toss to combine.

Serve

Transfer the japchae to a serving dish.