Ingredients with Measurements:
- 8 oz sweet potato noodles
- 1/2 lb beef sirloin, thinly sliced
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 2 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp vegetable oil
- 1/4 tsp black pepper
- 1 egg, beaten
- 2 green onions, sliced
- Sesame seeds, for garnish
Special equipment needed:
- Large pot
- Large skillet or wok
- Colander
- Mixing bowl
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add sweet potato noodles and cook for 5-7 minutes or until tender. Drain and rinse under cold water. Set aside.
2. In a mixing bowl, combine soy sauce, sugar, sesame oil, and black pepper. Mix well and set aside.
3. In a large skillet or wok, heat vegetable oil over medium-high heat. Add beef and stir-fry for 2-3 minutes or until browned. Add garlic and stir-fry for another 30 seconds.
4. Add onion, carrot, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes or until vegetables are tender.
5. Add sweet potato noodles and soy sauce mixture. Stir-fry for 2-3 minutes or until noodles are coated with sauce.
6. Push the noodle mixture to one side of the skillet or wok. Add beaten egg to the other side and scramble until cooked.
7. Mix the egg into the noodle mixture. Add green onions and stir-fry for another minute.
8. Transfer to a serving dish and garnish with sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 16g
- Carbohydrates: 42g
- Protein: 23g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or tofu.
- Sweet potato noodles can be substituted with glass noodles or rice noodles.
- Red and green bell peppers can be substituted with any color of bell peppers.
Variations:
- Add mushrooms, spinach, or zucchini for extra vegetables.
- Use honey instead of sugar for a sweeter taste.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Rinse the sweet potato noodles under cold water to prevent them from sticking together.
- Cut all vegetables into similar sizes for even cooking.
- Cook the beef in batches to prevent overcrowding in the skillet or wok.
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 with chopsticks and a side of kimchi.
Garnishes:
- Sesame seeds
Pairings:
- Serve with a side of steamed rice and Korean-style pickled vegetables.
Suggested side dishes:
- Kimchi
- Steamed rice
- Korean-style pickled vegetables
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or more soy sauce.
- If the noodles are too wet, cook for a few more minutes to evaporate excess liquid.
Food safety advice:
- Cook beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Japchae is a Korean dish made with sweet potato noodles, vegetables, and meat. It originated in the Joseon Dynasty and was traditionally served at special occasions.
Flavor profiles:
- Sweet, savory, nutty, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: North Korean