Korean
Japchae
Springy sweet potato noodles tossed with beef, vegetables, soy, sesame, and gentle sweetness.
6 servings · 55 minutes prep · 25 minutes cook
Ingredients
Noodles and Beef
- 10 oz, Korean sweet potato glass noodles
- 8 oz, thinly sliced
- 1/4 cup, divided
- 3 tbsp, divided
- 2 tbsp, divided
- 3 cloves, grated
- 1/2 tsp, freshly ground
Vegetables
- 8 oz, washed
- 6 oz, sliced
- 1 large, julienned
- 1 medium, thinly sliced
- 1, thinly sliced
- 2 tbsp, divided
- 1 tsp, divided
- 2 tbsp, toasted
Directions
Prepare Beef and Noodles
- Marinate beef ribeye with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, half the garlic, and a pinch of black pepper for 20 minutes.
- Cook dangmyeon noodles in boiling water for 6 to 7 minutes, until chewy and translucent. Rinse briefly, drain well, and cut once or twice with scissors.
- Toss the warm noodles with 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon brown sugar.
Cook Vegetables and Beef
- Blanch fresh spinach for 30 seconds, rinse cold, squeeze dry, and season with a pinch of salt and a few drops of sesame oil.
- Sauté shiitake mushrooms, carrot, yellow onion, and red bell pepper separately in small amounts of avocado oil, seasoning lightly with salt. Each should be tender but still distinct.
- Sear the marinated beef for about 2 minutes, until it reaches {{temperature:145°F}}; transfer to a plate and rest for 3 minutes.
Toss and Serve
- Add the vegetables and beef to the noodles. Toss with the remaining soy sauce, sesame oil, brown sugar, garlic, and black pepper to taste.
- Finish with sesame seeds and serve warm or room temperature.
