Serves 4
25 min
Korean Beef Japchae
Recipe GLPRb4efd9bc4e07c9
A vibrant Korean stir-fry featuring tender beef and shiitake mushrooms tossed with sweet potato glass noodles, blanched kale, and caramelized pearl onions in a savory-sweet sesame-soy glaze infused with garlic and Thai chilies.
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Ingredients
4 tablespoons Soy sauce
2 tablespoons Brown sugar
1 clove Garlic clove, grated
2 teaspoons Sesame oil
1 teaspoon Sesame seeds
2 Thai chilies, finely chopped
6 ounces Sweet potato glass noodles
2 packed cups Kale, roughly torn and stems removed
Canola oil, for cooking
4 ounces Pearl onions, halved and peeled
½ pound Thinly sliced sirloin beef
4 ounces Shiitake mushrooms, sliced
Directions
In a small bowl, whisk together the soy sauce, brown sugar, grated garlic, sesame oil, sesame seeds, and finely chopped Thai chilies. Set the sauce mixture aside.
Bring a large pot of water to a boil and cook the sweet potato glass noodles according to package directions until they reach an al dente texture, about 6 to 10 minutes depending on the brand. Drain the noodles and transfer to a plate.
Return the same pot of water to a boil. Blanch the torn kale until it turns a bright green color, approximately 20 seconds. Using a slotted spoon, transfer the kale to an ice bath to halt cooking. Drain well and set aside.
Heat a wok or large skillet over medium heat. Add the cooked noodles along with a light coating of canola oil and toss until the noodles become glossy and develop light browning at the edges, about 2 to 3 minutes. Transfer the noodles to a clean plate and reserve.
In the same wok, add the halved pearl onions with a bit more canola oil if needed. Sauté over medium heat until the onions develop a light golden-brown color, about 3 to 4 minutes. Remove the onions and place them with the reserved noodles.
Return the wok to medium-high heat. Add the thinly sliced sirloin beef and sliced shiitake mushrooms along with 1 tablespoon of the prepared sauce. Toss continuously as the beef browns and the mushrooms become glossy and golden, about 4 to 5 minutes, until the beef reaches an internal temperature of 145°F.
Return the noodles, pearl onions, and blanched kale to the wok. Pour in the remaining sauce and toss everything together until well combined and heated through, about 1 to 2 minutes. Serve warm.
