Saucepan@saucepan · Shared this recipeFollowKorean · sideJapchae (Korean Glass Noodle Stir-Fry)A Korean stir-fry of chewy sweet potato glass noodles, thinly sliced beef, and colorful vegetables tossed in a savory-sweet soy sauce.total35 minprep15 mincook20 minservings6Original recipe on beyondkimchee.comKeep this recipeAdd a copy of Japchae (Korean Glass Noodle Stir-Fry) 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.Ingredients6 servingsBack to 6 servings8 oz Korean glass noodles, 226 g, dangmyeon6 oz beef sirloin, 170 g, or pork loin. See note below for the vegan/vegetarian option2 tbsp oil, 30 ml1 medium onion, 5 oz, 150 g, thinly sliced1 medium carrot, 3 oz, 75 g, cut into thin matchsticks1 small red bell pepper, 4 oz, 120 g, thinly sliceda few pinches salt5 3.5 oz shiitake mushrooms, 100 g, sliced1 bunch spinach, about 6 oz, 170 g, cleaned1 tbsp sesame oil, 15 ml1 tbsp toasted sesame seeds, 9g1 tbsp soy sauce, 15 ml1 tsp sugar, 4 g1 tbsp sweet rice wine, 15 ml, mirim4 tbsp soy sauce, 60 ml0.5 cup water, 120 ml2 tbsp sugar, 8-12 g2 tbsp sweet rice wine, 30 ml, mirim1 tbsp oil, 15 ml2 clove garlic, minced0.5 tbsp black pepper, 3.5 gStepsClear checksTap an ingredient or step to check it off.1Step 1: For the glass noodles: Soak the glass noodles in hot water for 15 minutes, then drain and set aside.2Step 2: For the meat seasoning: Slice beef (or pork) into thin match sticks (about 1/4-inch thick) against grain and mix with marinade ingredients. Set aside.3Step 3: For the Japchae sauce: Combine all japchae sauce ingredients in a bowl. Set aside.4Step 4: Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add onion, carrot, pepper, and a pinch of salt; stir-fry until soft but have a slight crunch. Add sliced shiitake mushrooms and another pinch of salt. Continue to stir-fry until soft. Add spinach at the end and stir-fry until spinach is wilted. Remove the skillet from the heat and transfer the vegetables to a large plate to cool.5Step 5: Reheat the pan over high heat with the remaining 1 tablespoon oil, add the beef (or pork) and stir-fry until fully cooked. You will see the juice coming out from the meat. Transfer the meat to the large plate with the reserved vegetables, reserving the juice in the pan.6Step 6: Add the drained glass noodles to the pan with the meat juices. Pour the japchae sauce over the noodles and toss to combine. Let the noodles cook over medium heat until they are soft and the sauce liquid is mostly absorbed into the noodles, about 3-4 minutes.7Step 7: Reduce the heat to low. Add the vegetables and meat back to the pan over the noodles. Add sesame oil and sesame seeds. Toss well and adjust seasoning to taste.getsaucepan.com/r/2447ad2d-34d3-4f5d-8989-72739f0cb8ba · Original: https://www.beyondkimchee.com/japchae/
