Cook Time: 20 mins | Total Time: 20 mins | Yield: 6
Japchae is one of my favourites. There is an art in making this Japchae, Korean Glass Noodles. Serve with some extra sesame seeds and you have yourself the best and the perfect meal.
INGREDIENTS
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Beef:
½ pound beef, cut into 3-inch long thin strips (such as sirloin, chuck, short ribs, or tri-tip)
1 tablespoon soy sauce
1 tablespoon sugar
½ tablespoon sesame oil
½ tablespoon mirin (Seasoned rice wine, if you don’t have it, leave it out)
1 clove garlic, chopped
Vegetables & Egg Omelet:
2 Eggs, lightly beaten
½ medium size onion, thinly sliced
1 ¼ bell pepper, fine julienne
½ large size carrot, fine julienne
5 shiitake mushrooms, thinly sliced (or substitute to any other mushrooms)
12 ounces spinach (1 large bunch), cleaned well
salt and vegetable oil
Noodles:
14 to 16 ounces Korean sweet potato noodle, Dangmyun
Sauce:
⅓ c soy sauce
⅓ c sugar, honey, or agave nectar (if you are using agave, add 1 tablespoon soy sauce)
2 tablespoons sesame oil
1 tablespoon sesame seeds
1/2 teaspoon black pepper
How to make Japchae Korean Glass Noodles
Step 1: In a medium mixing bowl, combine the beef ingredients. Marinate while preparing the other ingredients.
Step 2: Over medium-low heat, heat a large skillet. Add a tsp oil and swirl to coat the skillet. Add the beaten eggs into the skillet and swirl to cover the entire surface in a thin layer. Cook the beaten eggs for about 2 to 3 minutes or until just set. Flip and cook for a minute more. Once done, slip the omelette onto a plate and set aside.
Step 3: In the same skillet, heat a tsp oil over medium-high heat. Add the onions and season with salt. Saute for about 4 to 5 minutes. Transfer the onions to a plate or a large bowl.
Step 4: Add another 1 tsp oil in the same pan. Add the red pepper and season with a pinch of salt. Saute for a minute, then remove the chilli pepper from the pan.
Step 5: Keeping the pan warm, add a tsp oil, carrots, and a dash of salt. Saute for about 2 to 3 minutes, then remove from the pan.
Step 6: Remove any excess grease from the pan before adding the mushrooms. Saute for about 2 to 3 minutes, then remove from the pan.
Step 7: In the same pan, add 1 tsp oil and the marinated beef. Saute for about 2 to 5 minutes or until the beef is cooked through and the liquid has evaporated. Remove the beef from the pan.
Step 8: Cook the spinach in a large pot of salted boiling water for about 10 minutes (not longer than that). Immediately move the spinach to ice water and gently squeeze out the water. Set aside with the rest of the vegetables.
Step 9: Cook the Korean sweet potato noodles in the same water for about 6 to 10 minutes following the package directions.
Step 10: In the meantime, mix the sauce ingredients in a bowl and set aside.
Step 11: Slice into thin ribbons the cooled egg omelette and set aside.
Step 12: Place the drained cooked noodles in a large mixing bowl.
Step 13: If you prefer you can cut the noodles as needed.
Step 14: Into the noodles pour about 2/3 of the sauce. Carefully mix until the noodles are coated.
Step 15: Transfer the noodles into the vegetables and beef, tossing gently with your hands or tongs until everything is incorporated.
Step 16: As desired, garnish with extra sesame seeds. Serve the Japchae hot, warm, or at room temperature.
Nutrition Facts:
Total Fat 15g | Trans Fat 0.1g | Sodium 966.7mg | Total Carbohydrate 65g | Dietary Fiber 5.3g | Sugars 16.4g | Protein 13.6g | Vitamin A 350.1µg | Vitamin C 26.2mg
Ingredients
- Beef:
- ½ pound beef, cut into 3-inch long thin strips (such as sirloin, chuck, short ribs, or tri-tip)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ½ tablespoon sesame oil
- ½ tablespoon mirin (Seasoned rice wine, if you don’t have it, leave it out)
- 1 clove garlic, chopped
- Vegetables & Egg Omelet:
- 2 Eggs, lightly beaten
- ½ medium size onion, thinly sliced
- 1 ¼ bell pepper, fine julienne
- ½ large size carrot, fine julienne
- 5 shiitake mushrooms, thinly sliced (or substitute to any other mushrooms)
- 12 ounces spinach (1 large bunch), cleaned well
- salt and vegetable oil
- Noodles:
- 14 to 16 ounces Korean sweet potato noodle, Dangmyun
- Sauce:
- ⅓ c soy sauce
- ⅓ c sugar, honey, or agave nectar (if you are using agave, add 1 tablespoon soy sauce)
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1/2 teaspoon black pepper
Instructions
Step 1: In a medium mixing bowl, combine the beef ingredients. Marinate while preparing the other ingredients.
Step 2: Over medium-low heat, heat a large skillet. Add a tsp oil and swirl to coat the skillet. Add the beaten eggs into the skillet and swirl to cover the entire surface in a thin layer. Cook the beaten eggs for about 2 to 3 minutes or until just set. Flip and cook for a minute more. Once done, slip the omelette onto a plate and set aside.
Step 3: In the same skillet, heat a tsp oil over medium-high heat. Add the onions and season with salt. Saute for about 4 to 5 minutes. Transfer the onions to a plate or a large bowl.
Step 4: Add another 1 tsp oil in the same pan. Add the red pepper and season with a pinch of salt. Saute for a minute, then remove the chilli pepper from the pan.
Step 5: Keeping the pan warm, add a tsp oil, carrots, and a dash of salt. Saute for about 2 to 3 minutes, then remove from the pan.
Step 6: Remove any excess grease from the pan before adding the mushrooms. Saute for about 2 to 3 minutes, then remove from the pan.
Step 7: In the same pan, add 1 tsp oil and the marinated beef. Saute for about 2 to 5 minutes or until the beef is cooked through and the liquid has evaporated. Remove the beef from the pan.
Step 8: Cook the spinach in a large pot of salted boiling water for about 10 minutes (not longer than that). Immediately move the spinach to ice water and gently squeeze out the water. Set aside with the rest of the vegetables.
Step 9: Cook the Korean sweet potato noodles in the same water for about 6 to 10 minutes following the package directions.
Step 10: In the meantime, mix the sauce ingredients in a bowl and set aside.
Step 11: Slice into thin ribbons the cooled egg omelette and set aside.
Step 12: Place the drained cooked noodles in a large mixing bowl.
Step 13: If you prefer you can cut the noodles as needed.
Step 14: Into the noodles pour about 2/3 of the sauce. Carefully mix until the noodles are coated.
Step 15: Transfer the noodles into the vegetables and beef, tossing gently with your hands or tongs until everything is incorporated.
Step 16: As desired, garnish with extra sesame seeds. Serve the Japchae hot, warm, or at room temperature.
