Japchae (Korean Glass Noodles with Beef)

Name: Japchae (Korean Glass Noodles with Beef)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 8 oz Korean sweet potato glass noodles (dangmyeon); 8 oz beef sirloin or ribeye, cut in thin strips; 6 dried shiitake mushrooms, soaked and sliced (or 6 oz fresh); 1/4 cup soy sauce, divided; 2 tbsp sugar, divided; 3 tbsp toasted sesame oil, divided; 3 cloves garlic, minced, divided; 5 oz spinach; 2 tbsp oil; 1 onion, thinly sliced; 1 large carrot, cut into matchsticks; 1/2 red bell pepper, cut into strips; 4 green onions, cut into 2-inch lengths; 1 tbsp toasted sesame seeds; black pepper

Chewy sweet potato glass noodles tossed with marinated beef, shiitake mushrooms, spinach, carrots and onions in a sesame-soy sauce. Served warm or at room temperature, it's a Korean holiday favorite.

Prep30 min

Cook20 min

Total50 min

Serves6

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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8-inch chef's knifeFor all the chopping

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Mixing bowl setFor mixing and marinating

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Ingredients

8 oz Korean sweet potato glass noodles (dangmyeon)

8 oz beef sirloin or ribeye, cut in thin strips

6 dried shiitake mushrooms, soaked and sliced (or 6 oz fresh)

1/4 cup soy sauce, divided

2 tbsp sugar, divided

3 tbsp toasted sesame oil, divided

3 cloves garlic, minced, divided

5 oz spinach

2 tbsp oil

1 onion, thinly sliced

1 large carrot, cut into matchsticks

1/2 red bell pepper, cut into strips

4 green onions, cut into 2-inch lengths

1 tbsp toasted sesame seeds

black pepper

Steps

Marinate the beef and mushrooms with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil and 1 clove garlic.

Boil the noodles 6 to 7 minutes until chewy-tender, drain, rinse briefly and cut a few times with scissors. Toss with 1 tbsp sesame oil and 1 tbsp soy sauce.

Blanch the spinach 30 seconds, rinse in cold water, squeeze dry and season with a pinch of salt and a few drops of sesame oil.

Heat the oil in a large skillet over medium-high heat and stir-fry the onion, carrot and pepper separately, 2 minutes each, seasoning lightly with salt; set aside. Then stir-fry the beef and mushrooms until cooked, 3 to 4 minutes.

Add the noodles, vegetables, spinach and green onions to the pan with the remaining soy sauce, sugar, sesame oil and garlic. Toss over low heat 2 minutes.

Season with pepper, sprinkle with sesame seeds and serve warm or at room temperature.

TipCooking each vegetable separately keeps the colors bright and every element tender-crisp, which is the hallmark of good japchae.