Korean Japchae
Recipe GLPR7c4b9a01e73ea8
A vibrant stir-fried noodle dish featuring tender beef, fresh spinach, mushrooms, and vegetables tossed with chewy vermicelli rice noodles in a savory-sweet sesame glaze. This balanced Korean classic is naturally dairy-free and packed with vegetables for a satisfying main course.
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Ingredients
1 rib eye steak, thinly sliced
1 bunch fresh spinach, roughly chopped
2 carrots, peeled and cut into thin matchsticks
5 shiitake mushrooms, stems removed and thinly sliced
3 garlic cloves, minced
1 onion, thinly sliced
1 handful green onions, thinly sliced
3 tablespoons soy sauce, divided
2 tablespoons sesame oil
1 tablespoon sugar, divided
1 package vermicelli rice noodles
1/8 cup seasoned rice vinegar
Directions
Cook the vermicelli rice noodles according to package directions until tender but still slightly chewy. Drain well and set aside.
Bring a pot of water to boil. Add the spinach and cook for about 1–2 minutes until wilted, then drain thoroughly and squeeze out excess moisture. Set aside.
Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add the beef slices in a single layer and cook, stirring occasionally, until the internal temperature reaches 145°F and the meat is no longer pink, about 3–4 minutes. Season with 1 tablespoon soy sauce and ½ tablespoon sugar. Transfer to a plate.
Add the remaining 1 tablespoon sesame oil to the wok. Stir-fry the onion and minced garlic for about 1–2 minutes until fragrant.
Add the carrot matchsticks and shiitake mushroom slices. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Return the cooked beef to the wok along with the wilted spinach. Add the cooked noodles, remaining 2 tablespoons soy sauce, remaining ½ tablespoon sugar, and the seasoned rice vinegar.
Toss everything together gently but thoroughly over medium heat for 2–3 minutes until all ingredients are heated through and evenly coated with the sauce.
Transfer to a serving platter and garnish with sliced green onions. Serve immediately while warm.
