Japchae (Korean Stir-Fried Glass Noodles)
Japchae is a classic Korean dish featuring sweet potato glass noodles, tender beef, and a variety of vegetables, all tossed in a subtly sweet and savory sauce. It's celebrated for its harmonious blend of flavors and textures. This versatile dish can be customized with different vegetables and proteins, and can be enjoyed as a main or side dish. With a balance of soy sauce and sugar, Japchae offers a delightful culinary experience that can be prepared in advance.
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Ingredients
- Sweet potato glass noodles dangmyeon: 200g
- Beef sirloin or tenderloin, thinly sliced: 150g
- Spinach: 100g
- Carrots julienned: 1 medium
- Onion thinly sliced: 1 medium
- Bell peppers red, green, or yellow, thinly sliced: 1 medium
- Shiitake mushrooms thinly sliced: 4-5
- Wood ear mushrooms soaked and thinly sliced: 1/2 cup
- Soy sauce: 5 tbsp
- Sesame oil: 2 tbsp
- Garlic minced: 2 cloves
- Sugar: 2 tbsp
- Sesame seeds: 1 tbsp
- Scallions chopped: 2-3
- Salt and pepper: To taste
- Vegetable oil: For cooking
Instructions
Cook the noodles:
- Boil the sweet potato glass noodles for about 8 minutes until soft and elastic.
- Rinse in cold water, drain well, and set aside.
Prepare the beef:
- Marinate the sliced beef with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, and minced garlic. Let it sit for 15 minutes.
Cook the spinach:
- Blanch the spinach in boiling water for 1 minute.
- Rinse with cold water, squeeze out excess moisture, and set aside.
Cook the vegetables:
- Heat a bit of vegetable oil in a large skillet over medium-high heat.
- Sauté the carrots, onions, bell peppers, shiitake mushrooms, and wood ear mushrooms separately until tender. Season each with a pinch of salt.
Cook the beef:
- In the same skillet, cook the marinated beef until browned and cooked through.
Combine and season:
- In a large bowl, combine the cooked noodles, beef, spinach, and all the sautéed vegetables.
- Add the remaining soy sauce, sesame oil, and sugar. Toss everything together until well mixed.
Garnish:
- Sprinkle with sesame seeds and chopped scallions.
Serve:
- Transfer to a serving dish and enjoy warm or at room temperature.
Notes
Noodles: Do not overcook the sweet potato glass noodles; they should be soft and elastic, not al dente. Rinsing them in cold water after boiling helps achieve the perfect texture.
Vegetables: Feel free to mix and match your favorite vegetables. Common additions include bell peppers, zucchini, or even snap peas for extra crunch and color.
Protein Options: While beef is traditional, you can substitute with chicken, pork, or even tofu for a vegetarian version. Pan-fried tofu adds a wonderful texture and absorbs the flavors well.
Flavor Balance: The key to authentic Japchae is balancing the soy sauce and sugar. Adjust the quantities to taste, keeping in mind that the sauce should be slightly sweet and savory.
Advance Preparation: Japchae can be prepared in advance and stored in the refrigerator. It tastes great even after a day or two, making it a convenient dish for meal prep.
Serving Suggestions: Japchae can be enjoyed as a main dish or a side dish. Serve it over a bed of rice to make it more filling, or alongside other Korean dishes like kimchi and grilled meats.
Reheating: To reheat Japchae, stir-fry it lightly in a pan over medium heat until warmed through. You can add a splash of soy sauce or sesame oil if needed to refresh the flavors.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 47g | Protein: 18g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 696mg | Potassium: 481mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5185IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 3mg
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