Ingredients with Measurements:
- 8 oz sweet potato starch noodles (dangmyeon)
- 4 oz beef sirloin, thinly sliced
- 4 oz spinach
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 4 shiitake mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Toasted sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large skillet or wok for stir-frying ingredients
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for 6-8 minutes or until tender. Drain and rinse under cold water. Cut the noodles into shorter lengths with scissors and set aside.
2. In a small bowl, mix together soy sauce, sugar, and sesame oil. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry for 2-3 minutes or until browned. Remove from the skillet and set aside.
4. In the same skillet, add garlic, onion, carrot, and shiitake mushrooms. Stir-fry for 2-3 minutes or until vegetables are tender.
5. Add spinach and stir-fry for another minute or until wilted.
6. Add the cooked noodles and the beef back to the skillet. Pour the soy sauce mixture over the ingredients and stir-fry for 2-3 minutes or until everything is well combined and heated through.
7. Season with salt and pepper to taste.
8. Transfer the japchae to a serving dish and sprinkle with toasted sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 42g
Protein: 12g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Baby spinach or kale can be used instead of regular spinach.
- Button mushrooms or oyster mushrooms can be used instead of shiitake mushrooms.
Variations:
- Vegetarian japchae can be made by omitting the beef and using vegetable broth instead of beef broth.
- Seafood japchae can be made by adding shrimp or squid to the ingredients.
Tips and tricks:
- Make sure to rinse the cooked noodles under cold water to prevent them from sticking together.
- Cut the noodles into shorter lengths with scissors to make them easier to stir-fry.
- Use a non-stick skillet or wok to prevent the ingredients from sticking to the bottom.
Storage instructions:
Leftover japchae can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the japchae in a microwave or on the stove over medium heat until heated through.
Presentation ideas:
Serve the japchae in a large bowl or on a platter. Garnish with toasted sesame seeds and sliced green onions.
Garnishes:
Toasted sesame seeds, sliced green onions, chopped cilantro, sliced red chili peppers.
Pairings:
Kimchi, pickled vegetables, steamed rice, Korean fried chicken.
Suggested side dishes:
Korean-style spinach, Korean-style potato salad, Korean-style cucumber salad.
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water again.
- If the vegetables are too dry, add a splash of water or broth to the skillet.
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 starch noodles and various vegetables and meats. It originated in the royal court cuisine of the Joseon dynasty.
Flavor profiles:
Savory, sweet, nutty, slightly chewy.
Serving suggestions:
Serve japchae as a main dish or as a side dish with other Korean dishes.
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Region: Korean