Japchae — Korean Glass Noodle Stir-Fry
Japchae — Korean Glass Noodle Stir-Fry
Korean cuisine has a beautiful way of balancing sweet, nutty, savoury, and umami flavours. The sweet potato noodles here are probably my favourite part and normally available in the supermarkets. You can pull this together in a hot wok if you have one or use the step-by-step version below. For the meat, I like to […]
Servings
4
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 200g dried dangmyeon (Korean sweet potato glass noodles)
- 3 tbsp toasted sesame oil
- Sesame oil, for cooking
- 2 garlic cloves, minced
- 1 carrot, julienned
- ½ tsp black pepper
- 1 red onion, thinly sliced
- 1 red capsicum, julienned
- 150g shiitake mushrooms, stems removed & thinly sliced
- 150g baby spinach
- 300g beef (entrana, flank or rump steak), thinly sliced or whole
- 2-3 spring onions, white parts fi nely chopped, green parts sliced for garnish
- 2 tbsp toasted sesame seeds, to garnish
- Japchae Sauce
- 2½ tbsp raw sugar
Method
- Combine all japchae sauce ingredients in a bowl. Mix well until sugar dissolves.
- Place either sliced or whole steak of beef in a bowl with 4½ tbsp of japchae sauce (approx. 2⁄3 of sauce). Mix well to coat and set aside to marinate for 10-20 mins.
- Bring a large pot of water to boil. Cook dangmyeon noodles for about 6-8 mins until soft, chewy and translucent (they should not be al dente). Drain, rinse quickly under cold water, then transfer to a bowl and toss with 1 tbsp of remaining japchae sauce. Set aside.
- While noodles are cooking, heat 1 tbsp of sesame oil in a large frying pan or wok over medium-high heat. Cook vegetables in batches to preserve their colour and texture, setting aside each batch in a warm spot. Cook carrot and red onion for 2-3 mins until just tender with a slight crunch. Add another 1 tbsp sesame oil and cook capsicum and sliced shiitake for 2-3 mins. Add another 1 tbsp sesame oil and cook spinach for 1-2 mins until just wilted.
- Increase heat to high and add 1 tbsp sesame oil to pan. For sliced beef, add marinated beef (including any marinade left in bowl) and cook for 2-3 mins, stirring frequently, until just cooked through. Set aside. If cooking a whole piece of skirt steak, char for 2 mins per side and rest for 5 mins before slicing thinly against the grain.
- While meat is resting, add cooked vegetables, finely chopped white parts of spring onions, toasted sesame seeds and any remaining japchae sauce to noodle bowl. Gently mix everything together until well combined and evenly coated with sauce. Taste and adjust seasoning if needed by adding a little more soy sauce or sesame oil.
- Transfer to a serving platter, place sliced beef on top and garnish with green parts of the spring onions and toasted sesame seeds.
- Serve warm or at room temperature
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