Ingredients with Measurements:
- 8 oz sweet potato noodles
- 1/2 lb beef sirloin, thinly sliced
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 2 cups spinach
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 cup shiitake mushrooms, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp sesame oil
- 2 tbsp Cheongju (Korean rice wine)
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the sweet potato noodles and cook for 5-7 minutes until tender. Drain and rinse with cold water. Set aside.
2. In a wok or large skillet, heat 1 tbsp of vegetable oil over medium-high heat. Add the beef and cook until browned. Remove from the wok and set aside.
3. In the same wok, add another tablespoon of vegetable oil. Add the onion and garlic and cook until the onion is translucent.
4. Add the spinach, red and yellow bell peppers, and shiitake mushrooms. Cook for 2-3 minutes until the vegetables are tender.
5. Add the cooked sweet potato noodles and beef to the wok.
6. In a small bowl, mix together the soy sauce, sugar, sesame oil, and Cheongju. Pour the mixture over the noodles and vegetables. Stir-fry for 2-3 minutes until everything is well combined.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 31g
Protein: 20g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or tofu.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Cheongju can be substituted with dry sherry or white wine.
Variations:
- Add sliced carrots or zucchini for extra vegetables.
- Use different types of noodles such as glass noodles or udon noodles.
- Add sliced green onions or sesame seeds for garnish.
Tips and tricks:
- Make sure to rinse the sweet potato noodles with cold water after cooking to prevent them from sticking together.
- Cut the vegetables into thin, bite-sized pieces for even cooking.
- Use a high-quality Cheongju for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
Serve with Korean-style fried chicken or kimchi.
Suggested side dishes:
Steamed rice, Korean-style pickled vegetables, or a simple green salad.
Troubleshooting advice:
If the noodles are too sticky, rinse them with cold water again before adding them to the wok.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Japchae is a traditional Korean dish made with sweet potato noodles and a variety of vegetables and meat.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Korean