35 min
Beef Japchae
Recipe GLPRd5a6707b245422
A vibrant Korean stir-fried noodle dish featuring tender beef strips, shiitake mushrooms, fresh vegetables, and spinach tossed with sweet potato noodles in a savory-sweet sesame and soy glaze. This balanced, gluten-free main course is colorful, satisfying, and perfect for a complete meal.
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Ingredients
½ lb beef sirloin, cut into long, thin strips
¾ cup Asian sesame oil
⅝ cup soy sauce
⅓ cup brown sugar
7 garlic cloves, minced
15 dried shiitake mushrooms
5 shishito peppers, thinly sliced
2 carrots, cut into matchsticks
1 onion, thinly sliced
1 red bell pepper, cut into matchsticks
1 bunch fresh spinach
1 lb clear sweet potato noodles
¼ cup mirin
2 Tbs fish sauce
2 Tbs rice vinegar
1 tsp freshly ground black pepper
toasted sesame seeds
Directions
In a bowl, combine the beef strips with 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 1 tablespoon of minced garlic. Stir well to coat the beef evenly and set aside.
Place the dried shiitake mushrooms in a small bowl and cover with hot water. Let them soak for 25 minutes until softened. Drain, thinly slice the mushrooms, and set aside.
Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Once hot, add the remaining 2 tablespoons of minced garlic, the softened shiitake mushrooms, shishito peppers, carrot matchsticks, sliced onion, and red bell pepper matchsticks. Stir-fry for about 3 minutes until the vegetables are slightly softened but still retain a slight crunch. Add another 2 tablespoons of soy sauce and cook for 1 minute more. Transfer the cooked vegetables to a bowl and set aside.
Fill a bowl with ice water. Bring a medium pot of salted water to a boil, add the fresh spinach, and cook for 1 minute. Remove the spinach with a slotted spoon and immediately place it in the ice water. Drain well and squeeze gently with your hands to remove excess moisture. Roughly chop the spinach and set aside.
In the same boiling water used for the spinach, add the sweet potato noodles and cook according to package directions. Drain the noodles thoroughly and rinse with cold water until cool. Toss the noodles with 2 tablespoons of sesame oil to coat them evenly and prevent sticking. Leave them in the strainer and set aside.
Return the skillet to medium-high heat. Add the marinated beef with all its marinade and cook, stirring occasionally, until the beef is browned, about 3 to 4 minutes. The internal temperature should reach 145°F.
In a large bowl, combine the cooked noodles, reserved vegetables, cooked spinach, and browned beef. Add the remaining 7 tablespoons of sesame oil, the remaining 7 tablespoons of soy sauce, the remaining 1/4 cup of brown sugar, the remaining 3 tablespoons of minced garlic, the mirin, fish sauce, rice vinegar, and ground black pepper. Toss all ingredients together until evenly combined and the noodles are well coated with the sauce.
Transfer the finished japchae to a large serving bowl, sprinkle generously with toasted sesame seeds, and serve immediately while warm.
