Description
Korean comfort meets culinary artistry in this Beef Japchae, a symphony of glass noodles dancing with savory marinated beef and colorful vegetables. Rich, silky strands intertwine with umami-packed ingredients, inviting you to savor Seoul’s beloved noodle tradition.
Ingredients
Scale
Meat:
- 1/2 lb (225g) ribeye or sirloin, thinly sliced
Noodles and Vegetables:
- 8 oz (225g) sweet potato glass noodles (dangmyeon)
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 4 oz (115g) shiitake or cremini mushrooms, sliced (optional)
- 2 cups fresh spinach
- 2 green onions, sliced
Seasonings and Garnish:
- 4 tablespoons soy sauce
- 2 1/2 tablespoons brown sugar
- 3 tablespoons sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Prepare a flavorful marinade for the beef by combining soy sauce, sesame oil, brown sugar, minced garlic, and freshly ground black pepper in a mixing bowl. Submerge the sliced beef in the mixture and allow it to absorb the flavors for a minimum of 15 minutes.
- Fill a large pot with water and bring to a rolling boil. Carefully add sweet potato noodles and cook according to the package guidelines. Once tender, drain the noodles and immediately rinse under cold water to halt the cooking process. Gently toss the noodles with sesame oil to prevent clumping.
- Warm a skillet over medium heat and drizzle with sesame oil. Introduce carrots, bell peppers, and mushrooms to the pan, sautéing for 2-3 minutes until they become slightly crisp-tender. Incorporate spinach and continue cooking for an additional minute until the leaves wilt and become vibrant green. Transfer the vegetables to a separate plate.
- Using the same skillet, increase the heat to medium-high. Add the marinated beef and cook until it develops a rich, golden-brown exterior, approximately 3-4 minutes. Remove the beef from the heat once cooked through.
- In a spacious mixing bowl, gently combine the cooked noodles, sautéed beef, and prepared vegetables. Create a harmonious sauce by whisking together soy sauce, brown sugar, sesame oil, and minced garlic in a small bowl. Drizzle the sauce over the noodle mixture and thoroughly toss to ensure even distribution of flavors.
- Elevate the dish’s presentation by sprinkling toasted sesame seeds and thinly sliced green onions over the top. Serve the japchae either warm or at ambient temperature for an authentic Korean dining experience.
Notes
- Marinate beef for maximum flavor by letting it sit longer, up to 2 hours in the refrigerator for deeper taste penetration.
- Rinse sweet potato noodles thoroughly to remove excess starch, ensuring a perfect, non-sticky texture that allows each strand to shine.
- Customize vegetable selection based on seasonal availability or personal preference, keeping the core cooking technique consistent for authentic Korean taste.
- Make this dish gluten-free by using tamari instead of traditional soy sauce, maintaining the rich umami flavor without compromising dietary needs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg