Korean Japchae Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 lb fresh spinach
02 -
3 medium carrots, cut into thin strips
03 -
1 lb glass noodles made from sweet potatoes
04 -
2 lb thinly sliced beef (swap with tofu, chicken, or shrimp if you like)
05 -
1 large onion, sliced thinly
06 -
6 cloves of garlic, finely chopped
07 -
1/2 bunch of green onions, roughly chopped
→ Seasoning and Oils
08 -
3 tbsp brown sugar
09 -
1 tbsp olive oil
10 -
6 tbsp soy sauce (use tamari for no gluten)
11 -
4 tbsp sesame oil, divided
# Instructions:
01 -
Fill a big pot with water, add a splash of olive oil, and let it boil. Cook the noodles for about 5-6 minutes, drain them well, and leave them aside.
02 -
Heat a skillet on high. Cook the beef until browned, mixing in half the sesame oil, sugar, and soy sauce during the process, then remove it from the pan and set it aside.
03 -
Warm up olive oil in a clean pan, toss in sliced onions and carrot strips, and sauté until soft. Stir in the rest of the soy sauce, sesame oil, and sugar. Add minced garlic and green onions, cooking for another minute.
04 -
Throw in the spinach and stir it around until it wilts. Mix all your cooked veggies, beef, and noodles in a giant bowl.
05 -
Give everything a good mix in the bowl. Serve warm and sprinkle with green onions on top, if you'd like.
# Notes:
01 -
You can make Japchae your own by adding shrimp, chicken, tofu, or spicing it up with some gochujang.
02 -
Putting olive oil in the boiling water keeps the noodles from clumping up.