Imported from Instagram

Restaurant Quality Japchae (Korean Glass Noodles)

Name: Restaurant Quality Japchae (Korean Glass Noodles)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 250 g sweet potato starch noodles (Korean glass noodles (dangmyeon)); 200 g beef (thinly sliced, such as ribeye or sirloin); 4 tbsp soy sauce (divided for marinade and sauce); 2 tbsp sesame oil (divided); 2 tbsp sugar (or honey for sweetness); 3 garlic (minced); 1 bunch spinach (blanched and squeezed dry); 1 carrots (julienned); 0.5 onion (sliced); 4 shiitake mushrooms (sliced); 1 tbsp vegetable oil (for stir-frying)

Recipe by Grandpa_Dong @grandpa_dong · Instagram

Imported by Tyffany Patrier on SeeMeCook

A vibrant and flavorful Korean dish featuring chewy sweet potato starch noodles stir-fried with marinated beef and a variety of crisp, colorful vegetables.

4 servings45 minEast Asian

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Ingredients

250 g sweet potato starch noodles (Korean glass noodles (dangmyeon))
200 g beef (thinly sliced, such as ribeye or sirloin)
4 tbsp soy sauce (divided for marinade and sauce)
2 tbsp sesame oil (divided)
2 tbsp sugar (or honey for sweetness)
3 garlic (minced)
1 bunch spinach (blanched and squeezed dry)
1 carrots (julienned)
0.5 onion (sliced)
4 shiitake mushrooms (sliced)
1 tbsp vegetable oil (for stir-frying)

Steps

1
Prepare the beef marinade by combining a portion of the soy sauce, minced garlic, sesame oil, and sugar. Add the sliced beef and let it marinate for at least 15-20 minutes.
2
Boil the sweet potato starch noodles according to package instructions (usually 6-7 minutes) until chewy and translucent. Drain and rinse with cold water.
3
Toss the cooked noodles with a tablespoon of soy sauce and sesame oil to prevent sticking and add flavor.
4
Prepare the vegetables: julienne the carrots, slice the onions and mushrooms, and blanch the spinach in boiling water for 30 seconds before rinsing in cold water and squeezing dry.
5
In a large skillet or wok over medium-high heat, sauté each vegetable separately with a pinch of salt until just tender (about 1.5 minutes each) to maintain their individual colors and textures. Remove and set aside.
6
Stir-fry the marinated beef in the same skillet until fully cooked and slightly caramelized.
7
Combine the cooked noodles, sautéed vegetables, and cooked beef in the large skillet or a large mixing bowl.
8
Add the remaining soy sauce, sugar, and sesame oil. Toss everything together thoroughly over low heat for 1-2 minutes until well combined and heated through.

Notes

The key to restaurant-quality japchae is stir-frying each vegetable separately to maintain their distinct flavors and vibrant colors. Using a sharp knife for precise julienning is essential for the texture of the dish.