Saucepan@saucepan · Shared this recipeFollowKorean · sideJapchae - Korean NoodlesA Korean noodle dish featuring sweet potato noodles tossed with marinated beef, stir-fried vegetables, and a sesame-forward dressing.total35 minprep20 mincook15 minservings5Original recipe on recipetineats.comKeep this recipeAdd a copy of Japchae - Korean Noodles to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings600 g/1.2lb bone-in beef short ribs *RECOMMENDED* ), (300g/10oz boneless300 g/10 oz boneless beef short ribs *RECOMMENDED*300 g/10oz scotch fillet / boneless rib eye ), or other steak, recommend tenderising (Note 12 tsp soy sauce ), , all-purpose or light soy (Note 22 tsp white sugar2 tsp finely minced garlic0.5 tsp black pepper0.25 cup soy sauce ), , all-purpose or light soy (Note 22 tsp white sugar0.5 tsp finely minced garlic1.5 tbsp sesame oil0.5 tsp cooking/kosher salt0.5 tsp black pepper250 g/ 8oz sweet potato noodles, (dangmyeon, Note 3, dried )4 tbsp vegetable oil ), (or other plain oil1 tsp cooking/kosher salt, , divided1 onion, , peeled, halved, sliced into 6mm/1/4" wedges3 green onion stems, , cut into 5cm / 2" lengths, white & green parts separated200 g/7oz fresh shiitake mushrooms ), , stem removed, cut into 5mm/1/5" slices (Note 42 carrots, , peeled, cut into 3mm / 1/8" batons1 red capsicum/bell pepper, , cut into 0.5cm / 1/5" slices4.5 cup baby spinach, tightly packed2 tbsp white sesame seedsStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut beef into strips that are ~ 5mm thick, 1cm wide and about 5cm long (1/5" x 2/5" x 2"). If using shortribs, trim excess fat, cut the meat off the bone. Then cut each piece in half lengthwise (to form 2 "steaks") then slice into 5mm thick. (See step photos in post or video at 0.11s, Note 6)2Step 2: Marinate - Put beef in a bowl. Add marinade ingredients, then mix. Set aside marinate while you proceed with recipe, ~15 - 20 minutes is all it needs. (Note 5)3Step 3: Sauce - Mix the Sauce ingredients in a very large mixing bowl.4Step 4: Noodles - Cook sweet potato noodles per packet directions (normally 8 min in boiling water). Drain, briefly rinse under tap water then shake off excess water well. Add noodles into the bowl with the dressing. DO NOT MIX.5Step 5: Batch 1 - Heat 2 tablespoons of oil in a large non-stick pan (30cm/12") over high heat. Cook the brown onion, white part of green onion and shiitake mushrooms with 1/2 tsp salt for 2 1/2 to 3 minutes, stirring constantly, just until starting to soften but not going golden. Pour on top of the noodles - don't mix yet!6Step 6: Batch 2 - Using the same pan still on high heat, heat 1 tbsp oil then cook the carrot and capsicum for 1 1/2 minutes, constantly stirring. Add spinach, green onion and the final 1/2 tsp salt. Keep cooking for 1 1/2 minutes until the spinach is wilted. Transfer into the noodle bowl - still don't mix!7Step 7: Cook beef - In the same pan, heat the final 1 tbsp of oil still on high heat. Add beef and cook for 1 1/2 minutes until very lightly golden and just cooked through. Add to the noodle bowl. Don't mix!8Step 8: Mix! Add most of the sesame seeds (reserve some for topping). NOW you can mix! Toss, toss, toss.9Step 9: Serve - Transfer into a serving bowl, sprinkle with remaining sesame seeds. This is meant to be eaten warm, not piping hot. Eat!getsaucepan.com/r/17748c8d-6a29-43ab-8a6c-39d3d951e374 · Original: https://www.recipetineats.com/japchae-korean-noodles/
