Ingredients with Measurements:
- 8 oz sweet potato starch noodles
- 1/2 lb beef sirloin, thinly sliced
- 1/2 onion, sliced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 bunch spinach, blanched and squeezed
- 4 shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 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
- Large skillet or wok for stir-frying
Step-by-Step Instructions:
1. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for 5-7 minutes or until tender. Drain and rinse with cold water. Cut the noodles into shorter lengths with scissors.
2. In a bowl, mix together the soy sauce, sugar, and sesame oil. Add the beef and marinate for at least 30 minutes.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and stir-fry for 30 seconds.
4. Add the beef and stir-fry until browned. Remove from the skillet and set aside.
5. In the same skillet, add the onion, carrot, and red bell pepper. Stir-fry for 2-3 minutes or until the vegetables are tender.
6. Add the shiitake mushrooms and spinach. Stir-fry for another minute.
7. Add the cooked noodles and the beef back to the skillet. Stir-fry for 2-3 minutes or until everything is heated through.
8. Season with salt and pepper to taste.
9. Transfer the japchae to a serving dish and sprinkle with toasted sesame seeds.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 360
- Fat: 14g
- Carbohydrates: 43g
- Protein: 17g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken, pork, or tofu.
- Shiitake mushrooms can be substituted with other mushrooms like button or cremini.
Variations:
- Add other vegetables like zucchini, bean sprouts, or cabbage.
- Use different types of noodles like glass noodles or udon noodles.
- Make it vegetarian by omitting the meat and using vegetable broth instead of beef broth.
Tips and Tricks:
- To prevent the noodles from sticking together, rinse them with cold water after cooking and toss them with a little bit of sesame oil.
- Marinate the beef for at least 30 minutes to enhance the flavor.
- Blanch the spinach in boiling water for 30 seconds and then shock it in ice water to retain its bright green color.
Storage Instructions:
- Store leftover japchae in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the japchae in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the japchae in a large bowl or platter and garnish with toasted sesame seeds.
Garnishes:
- Toasted sesame seeds
Pairings:
- Serve with steamed rice and kimchi.
Suggested Side Dishes:
- Kimchi
- Steamed rice
- Korean-style fried chicken
Troubleshooting Advice:
- If the noodles are too chewy, cook them for a few more minutes until tender.
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 Korean dish that originated in the Joseon Dynasty (1392-1910). It was originally made with only vegetables and later evolved to include meat.
Flavor Profiles:
- Sweet, savory, nutty, and slightly chewy.
Serving Suggestions:
- Serve japchae as a main dish or as a side dish for a Korean-style meal.
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Region: Korean