Japchae (stir-fried starch noodles with beef and vegetables)
45 minYield: 4
Korean sweet and savory stir-fried potato starch noodles with beef, vegetables, and spinach, tossed in a soy-sesame sauce.
| prepClean all ingredients | |||||
| 170 g fresh spinach | Blanch spinach, shock, squeeze & season with salt | Toss noodles, veg, beef, spinach & remaining sauce | Top with egg garnish & serve | ||
| 200 g Korean potato starch noodles (dangmyeon) | Boil noodles until translucent, 6–8 min; drain & cut | Toss noodles with 3 tbsp sauce | Stir-fry noodles over medium-high heat, 4 min | ||
| 3.5 tablespoons soy sauce | Combine sauce ingredients until sugar dissolves | ||||
| 3 tablespoons sugar (or brown sugar) | |||||
| 2 tablespoons sesame oil | |||||
| 2 teaspoons minced garlic | |||||
| 1 tablespoon roasted sesame seeds | |||||
| black pepper to taste | |||||
| 1 carrot (about 85 g), cut into matchsticks | Stir-fry carrot, onion & scallion with oil & salt, 2–3 min | Add mushrooms & beef with 2 tbsp sauce; cook 2–3 min | |||
| 1/2 medium onion (4–5 oz / 115–140 g), thinly sliced | |||||
| 2 scallions, cut into 2-inch pieces | |||||
| 3–4 oz / 85–115 g fresh shiitake mushrooms, sliced 1/4-inch thin | |||||
| 115 g lean tender beef (sirloin, chuck tender, or rib eye), cut into thin 2-inch strips | |||||
| oil for stir frying | |||||
| salt | |||||
| 1 egg white (optional garnish) | Cook egg white & yolk separately, roll & slice | ||||
| 1 egg yolk (optional garnish) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.