Japchae (Stir-Fried Glass Noodles)
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The Tale of Japchae (Stir-Fried Glass Noodles)
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Japchae originated in the Joseon dynasty royal court in the 17th century, reportedly created by an official to impress the king with a dish of seasoned vegetables. The chewy sweet potato starch noodles now central to the dish weren't added until the early 20th century, after dangmyeon noodles became widely available, transforming japchae into today's version.
Ingredients
Scale:· 4 servings
- 8 oz sweet potato glass noodles (dangmyeon)
- 1/2 lb beef sirloin, thinly sliced
- 1 carrot, julienned
- 1 onion, sliced
- 4 shiitake mushrooms, sliced
- 2 cups spinach, blanched
- 4 tbsp soy sauce, divided
- 2 tbsp sugar, divided
- 2 tbsp sesame oil, divided
- 2 cloves garlic, minced
- 1 tbsp toasted sesame seeds
Instructions
- 1Marinate the beef with a little soy sauce, sugar, garlic, and sesame oil for 15 minutes.
- 2Boil the glass noodles until tender, then rinse and toss with a little sesame oil and soy sauce.
- 3Stir-fry the beef in a hot pan until browned, then set aside.
- 4Separately stir-fry the carrot, onion, and mushrooms until just tender, seasoning lightly.
- 5Toss the blanched spinach with a touch of garlic, sesame oil, and salt.
- 6Combine the noodles, beef, and all vegetables in a large bowl with remaining soy sauce, sugar, and sesame oil.
- 7Toss everything well and top with toasted sesame seeds before serving.
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