Japchae - Korean Glass Noodle Stir-Fry

Ingredients

• 200g (7 oz) sweet potato glass noodles 200g (7 oz) sweet potato glass noodles
• 200g (7 oz) beef sirloin, thinly sliced 200g (7 oz) beef sirloin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sugar or honey 1 tablespoon sugar or honey
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 100g (3.5 oz) spinach 100g (3.5 oz) spinach
• 100g (3.5 oz) shiitake mushrooms, sliced 100g (3.5 oz) shiitake mushrooms, sliced
• 2 green onions, sliced 2 green onions, sliced
• Salt and pepper to taste Salt and pepper to taste
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the glass noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
2. 2.
   In a bowl, combine the beef slices with soy sauce, minced garlic, and sugar/honey. Let it marinate for 15 minutes.
3. 3.
   Heat a tablespoon of sesame oil in a large pan or wok over medium-high heat. Stir-fry the marinated beef until cooked through. Remove from the pan and set aside.
4. 4.
   In the same pan, add another tablespoon of sesame oil. Sauté the carrots, bell pepper, spinach, and mushrooms until tender-crisp. Season with salt and pepper.
5. 5.
   Add the cooked glass noodles and the cooked beef back to the pan. Pour in the remaining soy sauce and sesame oil. Stir-fry everything together until well combined and heated through.
6. 6.
   Remove from heat and garnish with sliced green onions and sesame seeds.

Treat your ingredients with care...

• Glass noodles — Be careful not to overcook the glass noodles as they can become mushy. Follow the package instructions and rinse with cold water after cooking to maintain their chewy texture.
• Beef — For a more tender result, slice the beef against the grain. Marinating the beef helps to infuse it with flavor and tenderize it further.

Tips & Tricks

• To add extra depth of flavor, you can add a splash of rice wine or mirin to the marinade.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• If you prefer a spicier version, add a teaspoon of gochujang (Korean chili paste) to the sauce.
• Leftovers can be enjoyed cold as a refreshing salad the next day.
• Garnish with additional sesame seeds and a drizzle of sesame oil for an extra touch of flavor.

Serving advice

Serve Japchae as a main dish accompanied by a bowl of steamed rice. It can also be served as a side dish or a part of a larger Korean meal. Enjoy it warm or at room temperature.

Presentation advice

Arrange the Japchae on a platter, allowing the vibrant colors of the vegetables to shine through. Sprinkle some sesame seeds on top for an attractive garnish. Serve with a side of steamed rice and kimchi for a complete Korean dining experience.