Japchae
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Loading... - Chang-hoon Gyoh
- 13 Mar 2023
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Level: Easy
Total: 1 hr 10 min
Active: 1 hr 10 min
Yield: 4 to 6 servings
Japchae is a sweet and savory stir-fried noodle dish that you can make with as many or as few vegetables as you like. (The word “jap” in Korean means to gather and mix many ingredients; “chae” means vegetables.) Served at special occasions, such as weddings, birthdays and holidays, as well as for everyday meals, the dish is generally prepared in large quantities and is meant to be shared. This recipe takes no shortcuts and calls for each component to be cooked and seasoned individually so the flavors are cleaner and more distinct in the finished japchae. With a little bit of planning, though, most of the prep can be done a day ahead (see Cook’s Note).
Ingredients
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Beef:
8 ounces ribeye, sirloin, flank or other tender cuts of beef (or pork)
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
1 tablespoon granulated sugar
Freshly ground black pepper
Onions:
1 teaspoon vegetable oil
1/2 large onion, cut into 1/4-inch slices
Kosher salt
Red Bell Peppers:
1 teaspoon vegetable oil
1 red bell pepper, seeded and cut into 1/4-inch slices
Kosher salt
Carrots:
1 teaspoon vegetable oil
1/2 large carrot, julienned (1/8-inch thick)
Kosher salt
Eggs:
2 large eggs
Kosher salt
1 teaspoon vegetable oil
Mushrooms:
1 teaspoon vegetable oil
8 ounces shiitake mushrooms, cut into 1/2-inch slices
1 teaspoon soy sauce
1/2 teaspoon minced garlic
1/2 teaspoon toasted sesame oil
Spinach:
1 bunch spinach (about 10 ounces), stemmed
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
Kosher salt
Japchae:
12 ounces dangmyeon (Korean sweet potato glass noodles)
1 tablespoon plus 1 teaspoon vegetable oil
1/4 cup soy sauce
1/4 cup toasted sesame oil
1/4 cup granulated sugar
1/4 cup rice syrup, corn syrup, honey or agave
1 teaspoon toasted sesame seeds, roughly ground in a mortar and pestle or spice grinder
Directions
Special equipment: a 12-inch nonstick skillet
For the beef: Cut the beef against the grain into slices about 1/4-inch thick and 2 inches long. Place in a medium bowl with the soy sauce, garlic, sesame oil, sugar and a few turns of freshly ground pepper. Mix until the meat is completely coated and set aside.
For the onions: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and cook, stirring constantly, until just tender with a little bite, 4 to 5 minutes. Season with salt and set aside; reserve the skillet.
For the bell peppers: Wipe the skillet clean, add the vegetable oil and heat over medium-high heat. Add the peppers and cook, stirring constantly, until just tender and beginning to brown, 4 to 5 minutes. Season with salt and set aside; reserve the skillet.
For the carrots: Wipe the skillet clean, add the vegetable oil and heat over medium-high heat. Add the carrots and cook, stirring constantly, until just tender, but not brown, 2 to 3 minutes. Season with salt and set aside; reserve the skillet. Read More…
