Japchae are Korean sweet potato noodles, stir fried with vegetables and beef. My recipe is loosely based on that of Maangchi and CrazyKoreanCooking. Although you can serve this dish cold, tepid or warm, I prefer to finish the Japchae by sauteing it again, as the noodles have cooled down after the rinsing, like the Crazy Korean ladies do, and I also omitted the mushrooms and bell pepper.
The recipe looks time consuming because all the ingredients are prepared separately before mixing together, but they each just need a few minutes cooking.
Basically, I mixed:
- 4 tbls soy sauce with 2 tbl sesame oil, 2 tbls sugar, 1/2 tbl sesame seeds, 2 minced cloves of garlic.
- I used half of this mixture to marinate some beef (about 100 gram cut in strips).
- I cooked 100 gr of Dangmyeon (potato starch noodles) in boiling water for about 6 minutes, then drained and rinsed several times in cold water. I put these in a bowl and added the remaining soy sauce mixture, stirring well to make sure the noodles don’t stick together.
- In an non stick frying pan, heat 1 tbl of vegetable oil and (stir)fry (adding more oil if needed):
- 1 small onion, cut in thin slivers, for about 5 minutes, add to bowl with noodles
- 1 carrot, peeled, cut in match sticks, for about 3 minutes, add to bowl
- spinach, cleaned, for 1 minute, add to bowl
- the beef strips, for about 5 minutes, add to bowl
- Once all the ingredients are added to the bowl of noodles, mix it well, and return to frying pan. Reheat for a few minutes on medium heat until the noodles are warm.
- Optional: garnish with some omelet strips
My dosirak also holds some fried tofu, but I don’t have a recipe as I bought this ready made from the Korean supermarket 🙂