Why another post about Korean food, you ask? Because it’s awesome, that’s why. And when I need my fix for Asian food, Korean is right on the top there (although not surpassing Dim Sum, because that stuff is like crack).
Today Robert and I made Japchae (or our version of it). Japchae is Korean glass noodles tossed with stir-fried vegetables and meat, seasoned with soy sauce and sesame oil.
Preparing some of the ingredients
After boiling the noodles and blanching the spinach. Once the noodles were cooked I found out we bought the wrong noodles! I bought rice noodles, although it should have been potato starch noodles. BUT, since we’re not the type to waste, we happily used what we had!
Stir-frying the veggies. Traditionally Japchae is made by stir-frying each individual vegetable separately, one after the other, but a hungry tummy means finding a short cut!
Tossing it all together. It got a little messy…
The finished dish. We decided to top it off with some seasoned wakame (not really Korean, but delicious nonetheless).
adapted from Maangchi
Makes 6 servings
1 (14oz) pkg. starch noodles
8 oz beef, sliced thin
1 bunch of spinach, washed & stems removed
1 medium carrot, julienned
1/4 yellow onion, sliced thin
1 cup mushrooms (I used oyster, but it’s your choice)
4 cloves garlic, minced
5 green onions, cut into 1″ pieces
4-6 Tablespoons soy sauce (depending on your taste)
4 Tablespoons sugar
1 teaspoon red chili flakes
Korean BBQ sauce (optional)
salt and pepper, to taste
In a medium bowl, let beef marinate with Korean BBQ sauce, salt, pepper, and 1 tablespoon of sesame oil. Set aside.
In a large pot with boiling water, boil noodles as per instructions on package. Remove noodles from water when cooked and place into a large bowl. Use the same boiling water to quickly blanch your spinach, then drain spinach and add to noodles.
In a wok or large saute pan, heat up 1 tablespoon vegetable oil over medium heat and coat pan. Add marinated beef to pan and saute until cooked through, then drain the pan of liquid and add your beef to the bowl with the noodles.
Heat up pan again and heat up 2 tablespoons of sesame oil. When pan is hot, add carrots and onions, and saute until almost translucent. Add mushrooms and garlic to the pan, saute until soft. Add green onions to pan, saute until wilted, then add all vegetables to noodles.
In a small bowl, whisk together soy sauce, sugar, red chili flakes, and 3 tablespoons sesame oil. Pour sauce over noodles and toss everything to combine. Season with salt and pepper to taste, and top with wakame seaweed, if desired.