Korean Japchae

Ingredients

• 250g sweet potato glass noodles (dangmyeon)
• 200g sirloin, sliced thin
• 3 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp sesame oil
• 1 onion, sliced
• 1 carrot, julienned
• 1 red pepper, sliced
• 200g spinach, blanched
• 5 shiitake mushrooms, sliced
• 3 garlic cloves
• 3 tbsp oil
• Sesame seeds, spring onion

Instructions

1. Soak noodles in hot water 10 minutes; drain.
2. Marinate beef in 1 tbsp soy, 1 tsp sugar, 1 tsp sesame oil.
3. Stir-fry each vegetable separately in oil with a pinch of salt; set aside in piles.
4. Stir-fry the beef hot and fast.
5. In a large bowl, toss noodles with remaining soy, sugar and sesame oil.
6. Add all the vegetables and beef; toss together.
7. Top with sesame seeds and spring onion.

Serving suggestions

• Lovely warm or at room temperature.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions