Japchae (Stir-Fried Glass Noodles)
sweet potato noodles with beef and vegetables (pronunciation: [t͡ɕa̠p̚t͡ɕʰɛ] / jahp-cheh)
Ingredients
- 454 g sweet potato glass noodles
- 454 g thin-sliced sirloin
- 183 g carrot
- 150 g white onion
- 50 g scallion
- 18 g garlic
- 227 g spinach, raw
- 54 g sesame oil
- 13.5 g olive oil
- 99 g soy sauce
- 83.3 g brown sugar
Method
- 1. Slice the beef thinly across the grain. Cut the carrots and onion into thin strips; chop the scallions and spinach, and crush the garlic.
- 2. Boil the noodles with a little of the olive oil until tender, 5–6 min or according to the package. Drain and transfer to a large bowl.
- 3. Brown the beef over high heat in batches. Add half each of the soy sauce, sesame oil, and brown sugar while cooking. Transfer to the noodles.
- 4. Heat the remaining olive oil in the skillet. Stir-fry the carrots and onion until softened. Add the garlic, scallions, and remaining soy sauce, sesame oil, and brown sugar; cook a few minutes.
- 5. Fold in the spinach and turn off the heat once it has wilted. Toss the vegetables with the beef and noodles. Serve warm.
Source and attribution
Adapted from Natalya Drozhzhin, Momsdish