Japchae

Name: Japchae
Cuisine: Korean
Ingredients: 3 tablespoon soy sauce; 2 1/2 tablespoon sugar; 2 tablespoon sesame oil; 2 teaspoon garlic, minced; 1 teaspoon roasted sesame seeds; 6 ounce korean potato starch noodles (dangmyeon); 4 ounce lean beef, such as sirloin or rib-eye, cut into 2-inch-long strips; 4 -5 dried shiitake mushrooms, soaked until plump, stemmed, and sliced into ¼-inch-thick strips*; 6 ounce fresh spinach; salt and pepper, to taste; 1 small carrot, cut into sticks; 1 small sweet onion, sliced thinly; 2 scallions, sliced thinly; 4 teaspoon oil, for stir-frying

Hyosun Ro|Jan. 20, 2012 4:41 pm EST

Japchae

3.9 (11 ratings)

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Japchae literally translated means "mixed vegetables." But the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon), also known as glass noodles. The chewy and springy noodles are well balanced with thin strips of cooked vegetables (typically carrots, spinach, onions, shiitake mushrooms, cucumbers, and bell peppers) and beef.All of the ingredients, separately cooked to develop the layers of flavor, are combined at the end into a delicious and colorful dish. This classic method is what makes this dish special and a Korean favorite for special occasions and traditional holidays. Serve it as a first course or side dish or over a bed of rice to make it a main dish.This recipe was originally published in Celebrate the Korean New Year.

Servings

4

Ingredients

3 tablespoon soy sauce
2 1/2 tablespoon sugar
2 tablespoon sesame oil
2 teaspoon garlic, minced
1 teaspoon roasted sesame seeds
6 ounce korean potato starch noodles (dangmyeon)
4 ounce lean beef, such as sirloin or rib-eye, cut into 2-inch-long strips
4 -5 dried shiitake mushrooms, soaked until plump, stemmed, and sliced into ¼-inch-thick strips*
6 ounce fresh spinach
salt and pepper, to taste
1 small carrot, cut into sticks
1 small sweet onion, sliced thinly
2 scallions, sliced thinly
4 teaspoon oil, for stir-frying

Directions

Combine all of the ingredients and mix well until the sugar is dissolved. Set aside.
Cook the starch noodles according to the package directions. Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6- to 7-inch lengths. Place in a bowl, mix in 2 tablespoons of the prepared sauce, and set aside.
In a bowl, mix the beef with 1 tablespoon of the sauce. In another bowl, do the same with the mushrooms. Bring a small pot of water to boil over high heat, and blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
In a lightly oiled nonstick skillet, sauté each remaining vegetable separately with 1 teaspoon oil over medium-high heat for about 1-2 minutes. Season lightly with salt and pepper. (Do not overcook. The vegetables should be crisp.) With the remaining oil, sauté the beef for about 1-2 minutes. Transfer to a large bowl. Reduce heat to medium and sauté the noodles, stirring frequently, until translucent and sticky, about 3-4 minutes.
Combine all of the ingredients and the remaining sauce. Toss well, preferably by hand. Add more soy sauce and/or sugar, to taste.