Ingredients with Measurements:
- 8 oz sweet potato starch noodles
- 1/2 lb beef sirloin, thinly sliced
- 1/2 onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1/4 tsp black pepper
- 1/4 cup insamju (Korean ginseng wine)
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add sweet potato starch noodles and cook for 5-7 minutes until tender. Drain and rinse with cold water to prevent sticking.
2. In a small bowl, mix together soy sauce, sesame oil, sugar, black pepper, and insamju.
3. Heat vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 2-3 minutes until browned. Remove from skillet and set aside.
4. Add onion, red and green bell peppers, and garlic to the skillet. Stir-fry for 2-3 minutes until softened.
5. Add cooked noodles and beef back to the skillet. Pour in the sauce and stir-fry for 2-3 minutes until everything is well combined and heated through.
6. Remove from heat and sprinkle with toasted sesame seeds and green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat for stir-frying
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 38g
Protein: 17g
Sodium: 600mg
Sugar: 6g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork
- Insamju can be substituted with rice wine or dry sherry
Variations:
- Add sliced mushrooms or carrots for extra vegetables
- Use different types of noodles such as glass noodles or udon noodles
- Make it vegetarian by omitting the beef and adding more vegetables or tofu
Tips and tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together
- Cut all the vegetables and beef into thin, even slices for even cooking
- Stir-fry the beef first to give it a nice sear and remove it from the skillet to prevent overcooking
Storage instructions:
Store leftovers 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 on a large platter or individual plates. Garnish with extra sesame seeds and green onions.
Garnishes:
Toasted sesame seeds and thinly sliced green onions
Pairings:
Serve with a side of kimchi and steamed rice.
Suggested side dishes:
Kimchi, steamed rice, Korean spinach side dish (sigeumchi namul)
Troubleshooting advice:
- If the noodles are too sticky, rinse them with more cold water and toss with a little bit of vegetable oil.
- If the sauce is too salty, add a little bit of water or more insamju to balance it out.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Japchae is a popular Korean dish made with sweet potato starch noodles and a variety of vegetables and meat. It originated in the Joseon Dynasty (1392-1910) and was traditionally served at special occasions such as weddings and birthdays.
Flavor profiles:
Savory, sweet, nutty, and slightly spicy
Serving suggestions:
Serve hot as a main dish or cold as a salad.
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Region: Korean