Japchae, (Stir-fried starch noodles with beef and vegetables)

Published : 2013-01-25 19:57
Updated : 2013-01-28 14:10

Japchae (Korean Bapsang)

Japchae is a noodle dish made with sweet potato starch noodles (dangmyeon), also known as glass noodles. The chewy and stringy noodles are nicely paired with thin strips of beef and various vegetables such as carrots, spinach, onions and mushrooms. All of the ingredients, separately cooked to develop the layers of flavor, are combined at the end into a deliciously colorful dish with a smooth balance of sweet and savory flavors. This classic method is what makes this dish special and a Korean favorite for special occasions and traditional holidays. Serve it as a first course or side dish or over a bed of rice to make it a main dish.

4 Servings

Ingredients:
● 170 grams dangmyeon (sweet potato starch noodles)

● 4-5 dried pyogo (shiitake) mushrooms, soaked until plump

● 110 grams lean beef, such as sirloin or rib eye

● 170 grams fresh spinach

● 1 small carrot

● 1 small sweet onion

● 2 scallions

● Vegetable oil for stir-frying

● Salt and pepper

Sauce:
● 3 tablespoons soy sauce

● 2 1/2 tablespoons sugar

● 2 tablespoons sesame oil

● 2 teaspoons minced garlic

● 2 teaspoons roasted sesame seeds

Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.

Thinly slice the beef into thin 5-cm-long strips. Mix with 1 tablespoon of the prepared sauce in a small bowl.

Remove the stems from the mushrooms, and slice into about 1/2-cm-thin strips. Mix with 1 tablespoon of the sauce in a small bowl.

Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.

Bring a pot of water to boil, and cook the noodles according to the package directions (usually 6-7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into pieces about 15 cm in length. Mix with 2 tablespoons of the sauce in a large bowl.

Bring another pot of water to a boil, and blanch the spinach in boiling water only until wilted. Drain quickly, and shock in cold water. Squeeze out excess water, cut into about 5-cm-long pieces, and lightly season with salt and pepper.

In a large non-stick skillet, stir-fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 3-4 minutes). Transfer back to the large bowl. Stir-fry each vegetable (except the spinach) separately with 1 teaspoon of oil over medium-high heat, lightly sprinkling with salt and pepper, about 1-2 minutes. (Do not overcook. The vegetables should be crisp.) Stir fry the beef, about 1-2 minutes. Transfer the vegetables and beef to the large bowl with the noodles as each is cooked.

Combine all the ingredients and the remaining sauce. Toss well by hand. Adjust the seasoning to taste by adding more soy sauce and/or sugar.

Tips:
Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.