Japchae Glass Noodles (Print Version)
Colorful veggies, beef, and glass noodles get tossed in a sweet and nutty soy-sesame mix for a classic Korean favorite.
# Ingredients:
→ Seasoning
01 -
6 tablespoons soy sauce (go for tamari if you want gluten-free)
02 -
3 tablespoons brown sugar
→ Aromatics and Oils
03 -
1 tablespoon olive oil
04 -
6 garlic cloves, chopped up
05 -
4 tablespoons sesame oil, save some for later
→ Vegetables
06 -
225 g spinach leaves
07 -
1/2 bunch green onions, sliced
08 -
1 large white onion, sliced up thin
09 -
3 medium carrots, cut into matchsticks
→ Noodles
10 -
450 g Korean sweet potato noodles
→ Protein
11 -
900 g of beef sliced thin (chicken, tofu, or shrimp works too)
# Steps:
01 -
After everything's mixed up, give your noodles a light reheating if you want them hot. Sprinkle on some more green onions if that's your thing. Enjoy!
02 -
Dump the drained noodles into a big bowl. Add that cooked meat, pour in your veggies, and toss in the wilted spinach. Mix until it all looks coated and blended.
03 -
Throw the spinach into the pan with the other veggies, and stir it around. It only takes a minute for it to collapse a bit.
04 -
Heat up olive oil over medium-high. Add sliced onions and carrot matchsticks. Move 'em around until they look soft—this takes a couple of minutes. Now add garlic, green onions, and the rest of your soy sauce, sesame oil, and sugar. Cook that for just a minute.
05 -
Crank your pan to high heat. Drop in your thin beef slices and let them get a nice brown color. Toss in half the brown sugar, half the soy sauce, and half the sesame oil while it cooks. Pull it off the heat and put aside.
06 -
Fill a big pot with water and let it come to a boil. Add the sweet potato noodles and a splash of olive oil. Boil for about five or six minutes—make sure they're soft but have a little bounce. Drain them well and set aside.
# Notes:
01 -
Japchae's tasty hot or chilled and you can swap in any protein or crunchy veggies you like.