Beef and Shiitake Japchae

Translucent and bouncy sweet potato noodles with a satisfying chew. Seared beef and vibrant, firm vegetables coated in a glossy, toasted sesame glaze.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 372
• Protein: 13 g
• Carbs: 33 g
• Fat: 20 g

Ingredients

• 250 g Korean sweet potato noodles ( dry )
• 150 g Beef tenderloin ( cut into thin strips )
• 100 g shiitake mushroom ( sliced )
• 1 piece Carrot ( finely julienned )
• 1 piece Yellow onion ( sliced )
• 150 g Spinach ( fresh )
• 4 tbsp Korean soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Brown sugar
• 2 piece Garlic ( minced )
• 1 tbsp Sesame seed ( toasted )
• 2 tbsp Sunflower oil

Instructions

1. Cook the noodles

   Boil sweet potato noodles for 7 minutes until translucent and flexible. Drain, rinse with cold water to stop cooking, and roughly cut with scissors for easier mixing.

2. Marinate beef and shiitakes

   Slice beef into thin strips. Shred shiitakes. Mix with minced garlic, a spoonful of soy sauce, and a bit of sugar. Let rest while preparing the rest.

3. Sauté the vegetables

   Sauté sliced onion, julienned carrots, and spinach separately in an oiled pan. Each vegetable must retain its vibrant color and a slight bite. Set aside.

4. Sear meat and assemble

   Sear beef over high heat until browned. Add noodles, vegetables, remaining soy sauce, sesame oil, and sugar. Toss vigorously until noodles absorb the sauce and become glossy.

Chef's tips

• Do not cook all vegetables together: each ingredient needs its own time to stay crisp.
• If noodles stick after rinsing, toss them with a drizzle of sesame oil to keep them separate.
• The secret is in the gloss: if the dish looks dull, add a touch more sesame oil at the end.

Storage

Keep refrigerated for up to 3 days. Reheat in a pan with a splash of water to restore the noodles' elasticity.