Korean Beef & Shiitake Japchae
Japchae originated as a Joseon royal court dish of stir-fried vegetables - sweet potato noodles came later. This version pairs glass noodles with soy-marinated beef and sliced shiitake. Each component cooks separately: beef and mushrooms stir-fried with garlic, spinach blanched, carrots and onions sautéed. A final toss with sesame oil unifies everything. The noodles should be translucent and springy, carrying a sweet-salty glaze. A fixture on every Korean holiday table.
Adjust Servings
Instructions
- 1
Soak noodles for 20 minutes, boil for 6 minutes, then rinse in cold water.
- 2
Slice beef and shiitake, then marinate 10 minutes with soy sauce, sugar, and garlic.
- 3
Blanch spinach for 30 seconds and squeeze dry; julienne carrot and onion.
- 4
Stir-fry beef and shiitake, then cook onion and carrot in the same pan.
- 5
Combine noodles, cooked ingredients, spinach, and remaining seasonings in a large bowl.
- 6
Return to the pan and toss for 1 minute to finish, then serve immediately.
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