Korean Japchae (Print Version)
# Ingredients:
01 -
1 pound glass noodles made from sweet potatoes
02 -
2 pounds thinly sliced beef or swap for tofu, shrimp, or chicken
03 -
3 garlic cloves, finely chopped
04 -
6 tablespoons soy sauce or tamari if you need gluten-free
05 -
1 or 2 large carrots, cut into thin strips
06 -
3 tablespoons of brown sugar
07 -
Half a bunch of green onions, roughly chopped
08 -
4 tablespoons sesame oil (use part of it for cooking later)
09 -
A drizzle of olive oil
10 -
Half a pound of fresh spinach leaves
11 -
1 big white onion, sliced thin
# Instructions:
01 -
Boil water in a big pot and pour in a little olive oil. Let the noodles cook until soft, about 5 minutes, then drain them and put them aside somewhere safe.
02 -
Get a skillet really hot, then cook the beef slices until browned nicely. While cooking, drizzle half of the soy sauce, sesame oil, and brown sugar on the meat. When done, take it off the heat and leave it for later.
03 -
Heat olive oil in a second pan. Toss in the onion slices and carrots, cooking them until they soften a bit. Add what's left of the sesame oil, brown sugar, and soy sauce, stir them together, and toss in minced garlic and green onion. Give it another quick minute on the heat.
04 -
Throw your spinach into the veggies while it's hot, stirring it until it's just wilted. Finally, mix all the cooked vegetables and beef with the noodles.
05 -
Grab a big bowl. Toss everything well until it's evenly combined. Serve it warm, and if you'd like, top with extra green onion for flair.
# Notes:
01 -
This meal, called Japchae, uses sweet potato glass noodles that are chewy, slightly sweet, and totally unique.
02 -
You'll stir-fry beef slices along with fresh veggies and season them all with soy sauce, sesame oil, and sugar for a tasty harmony of flavors.