Korean Stir-Fried Noodles with Vegetables and Beef
Japchae is a delightful stir-fried noodle dish made with sweet potato noodles, colorful vegetables, and marinated beef, often enjoyed during special occasions.
Ingredients
For the Beef Marinade
- 2 tsp soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 2 tsp finely minced garlic
- ½ tsp black pepper
- 600 g bone-in beef short ribs (or 300g boneless) Bone-in beef short ribs are recommended for flavor.
For the Sauce and Noodles
- 250 g sweet potato noodles (dangmyeon, dried) Cook according to package instructions.
- ¼ cup soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- ½ tsp finely minced garlic
- 1 ½ tbsp sesame oil
For the Stir-Fry
- 4 tbsp vegetable oil Or other plain oil for frying.
- 1 each onion (peeled, halved, sliced into 6mm wedges)
- 3 each green onion stems (cut into 5cm lengths) White and green parts separated.
- 200 g fresh shiitake mushrooms (stem removed, sliced) Cut into 5mm slices.
- 2 each carrots (peeled, cut into 3mm batons)
- 1 each red capsicum/bell pepper (cut into 0.5cm slices)
- 4 ½ cups baby spinach (tightly packed)
- 2 tbsp white sesame seeds For garnish.
Instructions
Quick Beef Marinade
- In a bowl, mix together 2 tsp soy sauce, 2 tsp white sugar, 2 tsp minced garlic, and 1/2 tsp black pepper. Add beef and let it marinate for about 30 minutes.
Cooking the Noodles
- Cook the sweet potato noodles according to package instructions. Drain and rinse under cold water. Set aside.
- In a large bowl, mix 1/4 cup soy sauce, 2 tsp white sugar, 1/2 tsp minced garlic, and 1 1/2 tbsp sesame oil to create your sauce.
Stir-Frying Ingredients
- Heat 4 tbsp oil in a large pan over medium heat. Add onion and cook until translucent.
- Add the marinated beef, cooking until it's browned and fully cooked.
- Add shiitake mushrooms, carrots, bell pepper, and green onion (white parts) to the pan. Stir-fry for a few minutes.
- Add the cooked noodles and sauce, tossing to combine all ingredients well.
- Finally, add the baby spinach and green onion (green parts), and stir until the spinach wilts slightly.
Notes
Serve Japchae warm or at room temperature. Garnish with white sesame seeds for extra crunch and flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.