Ingredients with Measurements:
- 8 oz sweet potato starch noodles
- 1/2 lb beef sirloin, thinly sliced
- 1 onion, sliced
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 4 oz shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- Salt and pepper to taste
- 2 green onions, sliced
- Sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying
Step-by-step instructions:
1. In a large pot, bring water to a boil and cook the sweet potato starch noodles for 5-7 minutes until tender. Drain and rinse with cold water. Set aside.
2. In a large skillet or wok, heat 1 tbsp of vegetable oil over high heat. Add the sliced beef and stir-fry for 2-3 minutes until browned. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of vegetable oil and sauté the onion, carrots, red bell pepper, shiitake mushrooms, and garlic for 3-4 minutes until softened.
4. Add the cooked noodles and stir-fry for another 2-3 minutes until well combined with the vegetables.
5. In a small bowl, mix together the soy sauce, sugar, sesame oil, salt, and pepper. Pour the sauce over the noodle mixture and stir-fry for another 2-3 minutes until the sauce is evenly distributed.
6. Add the cooked beef back into the skillet and stir-fry for another minute until heated through.
7. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
High heat for stir-frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 700mg
Total carbohydrates: 53g
Dietary fiber: 4g
Sugar: 9g
Protein: 20g
Substitutions for ingredients:
- Chicken or pork can be substituted for beef
- Any combination of vegetables can be used, such as spinach, zucchini, or cabbage
- Brown sugar or honey can be used instead of white sugar
Variations:
- Add a beaten egg to the skillet and scramble it with the noodles for extra protein
- Use tofu instead of meat for a vegetarian version
- Add a tablespoon of gochujang (Korean chili paste) for a spicy kick
Tips and tricks:
- Make sure to rinse the cooked noodles with cold water to prevent them from sticking together
- Cut all the vegetables into similar sizes for even cooking
- Stir-fry the beef in small batches to ensure it browns evenly
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 the Shinsŏllo Japchae in a large platter or bowl, garnished with sliced green onions and sesame seeds.
Garnishes:
Sesame seeds and sliced green onions
Pairings:
Kimchi, pickled vegetables, and rice
Suggested side dishes:
Mandu (Korean dumplings), Japchae Bap (Japchae rice bowl), or Korean Fried Chicken
Troubleshooting advice:
- If the noodles are too sticky, rinse them with more cold water
- If the vegetables are too crunchy, stir-fry them for a few more minutes until softened
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 traditional Korean dish made with sweet potato starch noodles and a variety of vegetables and meat. It originated in the Joseon Dynasty and was often served at royal banquets.
Flavor profiles:
Savory, slightly sweet, and nutty from the sesame oil
Serving suggestions:
Serve as a main dish or as a side dish to a Korean meal.
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Region: Korean