Japchae
Japchae (잡채)
A savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. It is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Ingredients + Location in Park It Market
4 oz Sliced beef ............. Aisle 9 Chest Freezer
3 Large Dried shiitake mushrooms, cut into thin strips ............. Aisle 6
2 Garlic cloves, minced ............. Fresh Zone / Produce Stand / Aisle 4
1 tbsp + 2 tsp Sugar ............. Aisle 3
2 tbsp + 1 tsp Soy sauce ............. Aisle 3
2 tbsp Sesame oil ............. Aisle 3
1 tbsp Sesame seeds ............. Aisle 2
4 oz Spinach ............. Fresh Zone or Produce Stand
4 oz Sweet potato noodles ............. Aisle 6
2-3 Green onion stalks ............. Fresh Zone or Produce Stand
1 medium White Onion, sliced ............. Fresh Zone / Produce Stand
1 Carrot, sliced matchstick style ............. Fresh Zone / Produce Stand
Recipe Details
Servings: 4
Preparation Time - 20 minutes
Cook Time - 15 minutes
Instructions
Put the beef and shiitake mushrooms into a bowl and mix w/ 1 clove of minced garlic, 1 tsp of sugar, 1/4 tsp ground black pepper, 2 tsp soy sauce, and 1 tsp of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge to marinate 😋
Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove excess water. Cut it a few times and put it into a bowl. Mix w/ 1 tsp soy sauce and 1 tsp sesame oil. Put it into a large mixing bowl.
Put the sweet potato noodles into the boiling water, cover and cook for 1-minute. Stir them with a wooden spoon so they don't stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
Heat up a skillet over medium high heat. Add 2 tsp vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
Strain and cut the sweet potato noodles a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 tsp toasted sesame oil, 1 tsp soy sauce, and 1 tsp sugar. Mix well by hand or with a wooden spoon.
Heat up a skillet over medium high heat and add 1 tsp vegetable oil. Add the sliced carrots and stirfry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
Heat up the skillet and add 2 tsp vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.
Add 1 minced garlic clove, 1 tbsp soy sauce, 1 tbsp sugar, 1/2 tsp ground black pepper, 2 tsp sesame oil to the mixing bowl full of ingredients. Mix all together by hand
Add 1 tbsp sesame seeds and mix by hand. Transfer it to a large plate and serve!