Japchae (Korean Stir-Fried Glass Noodles) (Print Version)

Chewy Korean glass noodles tossed with beef, spinach, mushrooms, carrots, egg ribbons, and a glossy sesame soy sauce.

# Ingredients:

For the sauce

01 - 1/4 cup (60 ml) soy sauce
02 - 3 tablespoons sugar or brown sugar
03 - 2 tablespoons toasted sesame oil
04 - 3 garlic cloves, minced
05 - 1 tablespoon toasted sesame seeds, plus more for serving
06 - 1/2 teaspoon black pepper

For the noodles and beef

07 - 8 oz (225 g) Korean sweet potato glass noodles, dangmyeon
08 - 8 oz (225 g) sirloin or ribeye, thinly sliced
09 - 1 tablespoon soy sauce, for beef
10 - 1 teaspoon sugar, for beef
11 - 1 teaspoon toasted sesame oil, for beef
12 - 2 tablespoons neutral oil, divided

For the vegetables and garnish

13 - 5 oz (140 g) baby spinach or trimmed spinach
14 - 1 medium carrot, cut into matchsticks
15 - 1 small yellow onion, thinly sliced
16 - 1 red bell pepper, thinly sliced
17 - 5 fresh shiitake mushrooms, stemmed and sliced
18 - 2 green onions, cut into 2 inch pieces
19 - 2 large eggs, beaten with a pinch of salt
20 - Kosher salt, to taste

# Instructions:

01 - Stir the soy sauce, sugar, sesame oil, garlic, sesame seeds, and black pepper in a small bowl until the sugar mostly dissolves.
02 - Toss the sliced beef with 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil. Let it sit while you prepare the noodles and vegetables.
03 - Boil the dangmyeon in a large pot of water for 6-8 minutes, or until translucent and soft. Rinse under cold water, drain well, and cut into 6-7 inch lengths with kitchen scissors.
04 - Blanch the spinach in boiling water for 30 seconds, then rinse under cold water. Squeeze out as much water as possible and season lightly with salt.
05 - Heat a lightly oiled nonstick skillet over low heat. Add the beaten eggs in a thin layer, cook gently without browning, then slice into thin ribbons.
06 - Heat 1 tablespoon neutral oil in a large skillet. Stir-fry the carrot, onion, bell pepper, mushrooms, and green onions in batches with small pinches of salt until crisp-tender.
07 - Add the remaining oil to the skillet and cook the marinated beef over medium-high heat for 2-3 minutes, or until cooked through and lightly browned at the edges.
08 - Add the noodles, vegetables, spinach, beef, and sauce to a large bowl or wide pan. Toss until the noodles are glossy, then fold in egg ribbons and finish with extra sesame seeds.

# Notes:

01 - Serve warm or at room temperature.
02 - Cut the noodles after boiling for easier tossing and serving.
03 - Leftovers keep well refrigerated for 3-4 days.

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