Japchae (Korean Sweet Potato Starch Noodles with Vegetables and Beef)

Ingredients

• 8 oz boneless beef short ribs (trimmed, sliced crosswise 1/4-inch thick then cut into 1/4-inch strips)
• 0.3125 cup soy sauce (2 tsp plus 1/4 cup, divided)
• 2.0833 tbsp sugar (2 tbsp plus 1/4 tsp, divided)
• 2.25 tsp garlic (minced, divided)
• 1 tsp pepper (divided)
• 4.25 tsp toasted sesame oil (divided)
• 1.75 tsp kosher salt (divided)
• 10 oz curly-leaf spinach (1 bag)
• 6 oz shiitake mushrooms (stemmed and sliced 1/4 inch thick)
• 8 oz dangmyeon (Korean sweet potato starch noodles)
• 1.75 tsp vegetable oil (divided)
• 1 onion (small, halved and sliced thin)
• 3 scallions (cut into 2-inch pieces)
• 2 carrots (peeled and cut into 2- to 2 1/2-inch-long matchsticks (about 1 cup))
• 1 red bell pepper (small, stemmed, seeded, and cut into 1/8-inch-wide strips)
• 2 tbsp sesame seeds (toasted, divided)

Steps

1. 1

   Bring 2 quarts of water to a boil in a large pot.

2. 2

   Slice the beef crosswise 1/4-inch thick, then cut those slices into 1/4-inch thick strips.

3. 3

   In a bowl, toss the beef with 2 teaspoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of minced garlic, and 1/2 teaspoon of pepper until well combined.

4. 4

   In a separate large bowl (this will be your main mixing bowl), combine 2 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of pepper.

5. 5

   Add the spinach to the boiling water and cook until the leaves are just wilted, about 5 to 10 seconds.

6. 6

   Using a spider skimmer or slotted spoon, transfer the spinach to a colander. Rinse under cold running water until cool enough to handle, about 30 seconds. Squeeze the spinach dry and transfer to a cutting board. Return the water in the pot to a boil.

7. 7

   Add the sliced mushrooms to the boiling water and cook until tender and pliant, about 30 seconds.

8. 8

   Using a spider skimmer or slotted spoon, transfer the mushrooms to the colander. Rinse under cold running water until cool, about 1 minute. Squeeze the mushrooms dry and transfer to a cutting board. Return the water to a boil.

9. 9

   Add the dangmyeon to the boiling water and cook, stirring occasionally, until the noodles are cooked through but still very chewy, 5 to 8 minutes.

10. 10

    Drain the noodles in a colander and shake to remove excess water. Using tongs, lift about one-quarter of the noodles and use kitchen shears to cut them 8 inches below the tongs. Repeat with the remaining noodles.

11. 11

    Transfer the cut noodles to the large bowl containing the soy sauce mixture and toss until the noodles are evenly coated.

12. 12

    Place the squeezed spinach in a small bowl and use your hands to break it up into small clumps. Add 1/4 teaspoon of sesame oil, 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of garlic. Toss until well combined, then transfer the spinach to the large bowl with the noodles.

13. 13

    Heat 1/4 teaspoon of vegetable oil, 1/4 teaspoon of salt, and the blanched mushrooms in a 10-inch nonstick skillet over medium heat. Cook, stirring frequently, until warmed through but not browned, about 1 minute. Transfer to the bowl with the noodles.

14. 14

    Add the onion, scallions, 1/4 teaspoon of salt, and 1/2 teaspoon of vegetable oil to the now-empty skillet. Cook, stirring often, until the vegetables have lost their raw bite and are crisp but not browned, 3 to 4 minutes. Transfer to the bowl with the noodles.

15. 15

    Add the carrots, 1/8 teaspoon of salt, and 1/4 teaspoon of vegetable oil to the skillet. Cook, stirring constantly, until the carrots have lost their raw bite and are crisp but not browned, about 3 minutes. Transfer to the bowl with the noodles.

16. 16

    Add the bell pepper strips, 1/8 teaspoon of salt, and 1/4 teaspoon of vegetable oil to the skillet. Cook, stirring constantly, until the bell pepper has lost its raw bite and is crisp but not browned, about 1 minute. Transfer to the bowl with the noodles.

17. 17

    Increase the heat to medium-high and add the remaining 1/2 teaspoon of vegetable oil to the skillet. When the oil shimmers, add the marinated beef and cook, stirring frequently, until cooked through, 3 to 4 minutes.

18. 18

    Transfer the beef to the bowl with the noodles and let it rest for 5 minutes.

19. 19

    Add 1 tablespoon of sesame seeds, the remaining 2 tablespoons of soy sauce, the remaining 2 1/4 teaspoons of sugar, the remaining 2 teaspoons of sesame oil, and the remaining 1/4 teaspoon of salt to the bowl.

20. 20

    Using your clean hands, toss everything together to combine thoroughly. Mound the japchae on a serving platter, sprinkle with the remaining 1 teaspoon of sesame seeds, and serve.

Notes

Briefly blanching and squeezing the spinach and shiitakes before sautéing helps them shed excess water and prevents the mushrooms from absorbing too much oil. Tossing the final dish by hand is traditional and ensures the ingredients are evenly distributed without breaking the springy noodles.

Nutrition per serving

• main
• Korean
• noodles
• beef
• vegetables
• dangmyeon
• stir-fry
• dairy-free