Beef and Shiitake Japchae
Ingredients
- 250 gKorean sweet potato noodles (dry)
- 150 gBeef tenderloin (cut into thin strips)
- 100 gshiitake mushroom (sliced)
- 1 pcCarrot (finely julienned)
- 1 pcYellow onion (sliced)
- 150 gSpinach (fresh)
- 4 tbspKorean soy sauce
- 2 tbspSesame oil
- 1 tbspBrown sugar
- 2 pcGarlic (minced)
- 1 tbspSesame seed (toasted)
- 2 tbspSunflower oil
Method
Translucent and bouncy sweet potato noodles with a satisfying chew. Seared beef and vibrant, firm vegetables coated in a glossy, toasted sesame glaze.
- 1
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
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 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 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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat in a pan with a splash of water to restore the noodles' elasticity.
