Korean Japchae (Sweet Potato Noodles)
Korea's celebratory glass noodle dish: chewy sweet potato starch noodles tossed with seasoned vegetables, beef, and a sesame-soy dressing.
Ingredients
- 8 oz Korean sweet potato glass noodles (dangmyeon)
- 1/2 lb beef sirloin, thinly sliced
- 1 onion, sliced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 4 oz spinach
- 4 oz shiitake mushrooms, sliced
- 3 cloves garlic, minced
- Sauce: 5 tbsp soy sauce, 3 tbsp sugar, 2 tbsp sesame oil, 1 tbsp sesame seeds
- Vegetable oil
Instructions
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1
Soak noodles in warm water for 10 minutes. Boil for 6-8 minutes until soft. Drain and rinse with cold water. Cut with scissors to shorten.
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2
Marinate beef in 1 tbsp each soy sauce, sugar, and sesame oil for 10 minutes.
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3
Stir-fry each vegetable separately in a bit of oil, seasoning lightly with salt: onion, carrot, bell pepper, mushrooms. Blanch spinach and squeeze dry.
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4
Stir-fry the beef until cooked through.
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5
Combine noodles with all vegetables and beef in a large bowl. Add sauce ingredients. Toss thoroughly until everything is coated and glistening. Serve warm or at room temperature.
