Korean Sweet Potato Noodles (Japchae) (Print Version)
# Ingredients:
→ Beef Options
01 -
600g bone-in beef short ribs (300g boneless)
02 -
Or 300g boneless beef short ribs
03 -
Or 300g scotch fillet/ribeye steak
→ Beef Marinade
04 -
2 teaspoons soy sauce
05 -
2 teaspoons white sugar
06 -
2 teaspoons minced garlic
07 -
1/2 teaspoon black pepper
→ Noodle Dressing
08 -
1/4 cup soy sauce
09 -
2 teaspoons white sugar
10 -
1/2 teaspoon minced garlic
11 -
1 1/2 tablespoons sesame oil
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon black pepper
→ Noodles & Vegetables
14 -
250g sweet potato noodles (dangmyeon)
15 -
4 tablespoons vegetable oil
16 -
1 onion, sliced into wedges
17 -
3 green onions, cut into 2-inch lengths
18 -
200g fresh shiitake mushrooms, sliced
19 -
2 carrots, cut into batons
20 -
1 red bell pepper, sliced
21 -
4 1/2 cups baby spinach
22 -
2 tablespoons white sesame seeds
# Instructions:
01 -
Cut beef into thin strips (5mm thick, 1cm wide, 5cm long). Mix with marinade ingredients and set aside for 15-20 minutes.
02 -
Cook sweet potato noodles according to package directions. Drain and rinse briefly. Add to bowl with mixed dressing (don't stir yet).
03 -
Stir-fry onions, white parts of green onions, and mushrooms with salt until just softened. Add to noodles without mixing.
04 -
Stir-fry carrots and bell pepper, then add spinach and green onion tops until wilted. Add to noodle bowl.
05 -
Cook marinated beef until just done. Add to noodle bowl with sesame seeds and toss everything together.
# Notes:
01 -
Can be made ahead and keeps for 3 days in fridge
02 -
Best served warm rather than hot
03 -
Can substitute glass noodles or vermicelli if needed