Korean Beef & Shiitake Japchae
Overboiled noodles turn mushy, so after a 20 minute soak in lukewarm water boil them for 6 minutes, until translucent and springy, then rinse under cold running water and drain completely. Marinate the beef and shiitake for 10 minutes and stir-fry them over high heat for 2 to 3 minutes until fully cooked, and squeeze the blanched spinach dry. Toss everything in a bowl with the remaining seasoning, then keep the final toss in the pan to 1 minute so the noodles stay springy.
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Beef and shiitake share one soy and garlic marinade and hit the pan together, letting the mushrooms soak up the meat juices instead of tasting like a separate vegetable.
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What sets this japchae apart is the last step: after everything is tossed in a bowl, it goes back into a hot pan just long enough to drive off loose seasoning. The noodles should end up clear and bouncy with no thin sauce pooling underneath. Sweet and salty japchae like this is a fixture of Chuseok, Seollal and birthday tables in Korea.
Ingredients
Instructions
- 1
Soak 180 g of glass noodles in lukewarm water for 20 minutes, then boil for 6 minutes until translucent and springy, rinse well under cold running water, and drain completely.
- 2
Cut 150g beef and 100g shiitake into thin 5cm strips.
Mix with 1 tablespoon soy sauce, one third of the sugar, and 1 tablespoon minced garlic, then marinate for 10 minutes.
- 3
Blanch 120 g of spinach in boiling water for 30 seconds until vividly green, rinse in cold water, and squeeze out all moisture firmly. Julienne 70 g of carrot and 100 g of onion into thin strips.
- 4
Stir-fry the marinated beef and shiitake over high heat for 2 to 3 minutes until fully cooked.
Remove and set aside. Cook the onion in the same pan for 1 minute, then add the carrot and cook 1 minute more.
- 5
Combine the noodles, cooked ingredients, and spinach in a large bowl.
Add the remaining soy sauce and sugar with 1.5 tablespoons sesame oil, then lift and toss gently until every strand is coated.
- 6
Return the japchae to a medium-high pan and toss briskly for 1 minute.
Remove it when the noodles are translucent and springy and no watery seasoning pools on the bottom, then serve immediately.
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