Korean Glass Noodles Stir Fry (Japchae)
Japchae is glass noodles with mixed vegetables. It's savory and sweet, served as a side dish in KBBQ or Korean festivities!
Servings: 2
Ingredients
- 150 grams Uncooked Korean Glass Noodles or Sweet Potato Noodles or Dangmyeon
Japchae Ingredients
- 20 grams Shiitake Mushroom Sliced thinly
- 20 grams Woodear Mushroom Sliced in half
- 30 grams Red Bell Pepper Julienne
- 50 grams Onion Sliced thinly
- 15 grams Carrots Julienne
- 30 grams Spinach Cleaned
- 1/2 tbsp Garlic
- 70 grams Any Beef Cut Sliced thinly, seasoned with 1 tbsp soy sauce
- Vegetable or Canola Oil For sauteing
Japchae Sauce
- 1/2 cup Water
- 3 tbsp Soy Sauce
- 1 tbsp Sugar
- 2 tbsp Sesame Oil
- 1/2 tbsp Oyster Sauce
- Salt and Pepper To taste
- Sesame Seeds For garnish
Instructions
- Prepare the vegetables. Set aside.
- Slice the beef and season with 1 tablespoon soy sauce. Set aside.
- Combine soy sauce, sesame oil, oyster sauce, sesame seeds, and sugar. Set aside.
- In a pot, boil water. Once it’s boiling, add the noodles for 6 minutes.
- Drain the noodles, wash them with cold water, then leave to drain again.
- In the same pan, place it on high heat. With a bit of oil, stir-fry the garlic and beef.
- When the beef is 70% done, add the vegetables. Add the onions, carrots, and mushroom first and cook for a minute, then add the rest of the vegetables and saute for a couple of minutes. Season it with salt and pepper and do not overcook it!
- Add the noodles, half cup of water, and the sauce and mix thoroughly for 4 minutes.
- Once everything is cooked and the sauce is absorbed by the noodles, move japchae to a plate and garnish with sesame seeds.
- Serve and enjoy!
Notes
- Other vegetable options can include zucchini and cabbage, just make sure that the total weight of the veggies is 150-200 grams.