Japchae Korean Glass Noodles (Print Version)
# Ingredients:
→ Protein
01 -
900 g thinly sliced beef (or substitute with chicken, tofu, or shrimp)
→ Noodles
02 -
450 g Korean sweet potato glass noodles
→ Vegetables
03 -
3 medium carrots, julienned
04 -
1 large white onion, thinly sliced
05 -
1/2 bunch green onions, chopped
06 -
225 g spinach leaves
→ Aromatics and Oils
07 -
6 garlic cloves, minced
08 -
4 tablespoons sesame oil, divided
09 -
1 tablespoon olive oil
→ Seasoning
10 -
6 tablespoons soy sauce (or tamari for gluten-free option)
11 -
3 tablespoons brown sugar
# Instructions:
01 -
Bring a large pot of water to a boil and drizzle in olive oil. Add sweet potato glass noodles and cook for 5 to 6 minutes, until tender but still chewy. Drain thoroughly and set aside.
02 -
Heat a skillet over high heat. Add the sliced beef and cook until browned, seasoning with half of the soy sauce, half of the sesame oil, and half of the brown sugar during cooking. Transfer the cooked beef to a plate and set aside.
03 -
In a separate skillet, warm olive oil over medium-high heat. Add julienned carrots and sliced onion. Sauté until softened, about 3 to 4 minutes. Stir in the remaining soy sauce, sesame oil, and brown sugar. Add the minced garlic and chopped green onions, cooking for an additional 1 minute.
04 -
Add spinach leaves to the vegetables and sauté just until wilted.
05 -
Place the drained noodles in a large mixing bowl. Add cooked beef, sautéed vegetables, and spinach. Toss all ingredients thoroughly until evenly coated with the seasoning.
06 -
Warm the combined japchae before serving. Garnish with additional chopped green onions if desired.
# Notes:
01 -
Japchae is often enjoyed warm or at room temperature and can be easily customized with assorted proteins and seasonal vegetables.