Japchae: A Delightful Korean Noodle Dish with Tender Beef and Fresh Vegetables
Japchae: A Delightful Korean Noodle Dish with Tender Beef and Fresh Vegetables
Master the ‘Soo Mi’s Side Dishes’ Japchae Recipe! Delicious Beef and Plenty of Vegetables
Experience the authentic taste of ‘Soo Mi’s Side Dishes’ Japchae right at home! This recipe is packed with savory beef and a colorful array of fresh, crisp vegetables, offering a rich flavor and satisfying texture. Japchae is a beloved party dish for any family gathering, but now you can easily recreate this festive meal for any occasion. Let’s get started!
Main Ingredients- Glass noodles (dangmyeon) 500g
- Beef sirloin 300g
- Carrot 1 (approx. 100g)
- Onion 1 (approx. 150g)
- Green onion 1 stalk (white part preferred)
- Wood ear mushrooms 1 handful (dried)
- Shiitake mushrooms 1 handful (dried)
- Spinach 150g
Beef Marinade- Soy sauce 1 Tbsp
- Minced garlic 1/3 Tbsp
- Sugar 2 tsp
- Sesame oil 1/2 Tbsp
- Black pepper to taste (a pinch)
Spinach Blanching & Seasoning- Coarse salt 1 tsp (for blanching)
- Salt 1 pinch (for seasoning)
- Sesame oil a little (for seasoning)
Japchae Seasoning- Soy sauce 4 Tbsp
- Sesame oil 1 Tbsp
- Sugar 2 tsp
- Soy sauce 1 Tbsp
- Minced garlic 1/3 Tbsp
- Sugar 2 tsp
- Sesame oil 1/2 Tbsp
- Black pepper to taste (a pinch)
Spinach Blanching & Seasoning- Coarse salt 1 tsp (for blanching)
- Salt 1 pinch (for seasoning)
- Sesame oil a little (for seasoning)
Japchae Seasoning- Soy sauce 4 Tbsp
- Sesame oil 1 Tbsp
- Sugar 2 tsp
- Soy sauce 4 Tbsp
- Sesame oil 1 Tbsp
- Sugar 2 tsp
Cooking Instructions
Step 1
First, prepare the glass noodles. Place the dried glass noodles in a large bowl and cover them with warm water (around 40-50°C or 104-122°F). Let them soak for about 40 minutes until they are pliable and tender. Soaking them this way will give the noodles a chewy yet soft texture.
Step 2
Soak the dried wood ear and shiitake mushrooms in cold water until fully rehydrated, which usually takes at least 30 minutes. Once softened, rinse them thoroughly under running water.
Step 3
Trim any excess fat or sinew from the 300g of premium beef sirloin. Slice it thinly, about 0.5cm thick. Thin slices will absorb the marinade better and make for easier eating.
Step 4
In a bowl, combine the sliced beef with all the ‘Beef Marinade’ ingredients: 1 Tbsp soy sauce, 1/3 Tbsp minced garlic, 2 tsp sugar, 1/2 Tbsp sesame oil, and a pinch of black pepper. Gently mix with your hands, ensuring each slice is coated, and let it marinate for about 10 minutes.
Step 5
Now, let’s prepare the vegetables. Peel and thinly julienne the onion (about 0.5cm thick). Similarly, peel and julienne the carrot to match the onion’s thickness. Trim the root end of the green onion and cut the white part into approximately 5cm lengths.
Step 6
Remove any tough or unsightly parts from the rehydrated wood ear mushrooms and slice them into bite-sized pieces, about 3-4cm. Prepare the shiitake mushrooms by removing the stems and slicing them similarly.
Step 7
Fill a deep pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add 1 tsp of coarse salt. Carefully add the spinach, starting with the root ends, and blanch for just 10-15 seconds. Be careful not to overcook, as this will make the spinach mushy.
Step 8
Immediately transfer the blanched spinach to a bowl of ice-cold water to stop the cooking process. Once cooled, gently gather the spinach, squeeze out excess water thoroughly, and then trim off the root ends for a neater presentation.
Step 9
To the squeezed spinach, add a pinch of salt and a drizzle of sesame oil. Gently toss to combine, ensuring the seasoning is evenly distributed. Pre-seasoning the spinach adds a subtle, pleasant flavor to the finished dish.
Step 10
Let’s make the all-important Japchae sauce. In a small bowl, whisk together 2 Tbsp soy sauce, 1 Tbsp sesame oil, and 2 tsp sugar until the sugar is dissolved. Set aside.
Step 11
All your ingredients are now prepped and ready! It’s time to stir-fry everything together to create your delicious Japchae. Follow these simple steps!
Step 12
Heat a tablespoon of olive oil (or any cooking oil) in a large skillet or wok over medium heat. Add the julienned carrots and stir-fry for about 1-2 minutes until they are slightly tender and their color brightens.
Step 13
Once the carrots are slightly softened, add the julienned onions, sliced wood ear mushrooms, and shiitake mushrooms to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp. Transfer the cooked vegetables to a separate bowl. Cooking them separately helps maintain their individual textures.
Step 14
Using the same pan, add the marinated beef. Cook over low heat, breaking up any clumps with chopsticks, until the beef is fully cooked through. Transfer the cooked beef to the bowl with the vegetables.
Step 15
Now it’s time to cook the glass noodles. Add the soaked glass noodles to the pan. Pour in half of the prepared ‘Japchae Seasoning’ (2 Tbsp soy sauce, 1 Tbsp sesame oil, 2 tsp sugar). Stir-fry over low heat for about 3-4 minutes, allowing the noodles to absorb the oil and seasonings evenly.
Step 16
Once the noodles are nicely coated and slightly cooked, add the stir-fried vegetables, beef, and the seasoned spinach back into the pan with the noodles. Pour in the remaining 2 Tbsp soy sauce from the ‘Japchae Seasoning’. Toss everything together gently until well combined. If the flavor seems a bit mild, feel free to add a little more soy sauce to suit your taste. (I added a bit more soy sauce here.)
Step 17
Finally, turn off the heat. Add the chopped green onions and toss gently to combine. The fresh aroma of the green onions will enhance the overall flavor of the Japchae. Mixing by hand can help keep the green onions from breaking.
Step 18
If mixing in a large pan becomes difficult, transfer all the ingredients to a large bowl. This makes it easier to mix thoroughly without crushing the ingredients. Garnish with toasted sesame seeds.
Step 19
Your delicious Japchae is complete! While many recipes involve boiling the noodles, this method uses soaked and stir-fried noodles. Noodles soaked and stir-fried tend to have a chewier, firmer texture, whereas boiled noodles are softer and absorb sauce more readily. Both methods yield wonderfully different results, so choose the one that best suits your preference!
