Japchae
Korean sweet potato glass noodles tossed with beef and vegetables in sesame and soy. Served warm or at room temperature, and a fixture at every Korean celebration table.
- Time
- 40 mins
- Serves
- 5
- Steps
- 7
- Ingredients
- 11
Method
- 01
Boil the noodles for 7 minutes, drain, and toss immediately with 1 tbsp sesame oil and 1 tbsp soy sauce so they do not clump.
- 02
Cut through the noodles a few times with scissors - full-length ones are impossible to serve.
- 03
Marinate the beef in 1 tbsp soy sauce, a little garlic and sesame oil, then fry until just browned.
- 04
Blanch the spinach 30 seconds, squeeze it dry and dress with sesame oil and salt.
- 05
Fry the onion, carrot and mushrooms separately, each with a pinch of salt. Cooking them apart keeps their flavours distinct.
- 06
Combine everything in a large bowl with the remaining soy sauce, sesame oil, sugar and garlic.
- 07
Toss with your hands until every strand is coated and glossy. Finish with sesame seeds.
Cooking Tips
- Dress the noodles with sesame oil the moment they are drained, or they weld into a solid block.
- Cut through the noodles with scissors a few times - full-length ones are impossible to serve.
Ingredient Substitutions
- Leave out the beef for a vegetarian version; the mushrooms carry it.
- Sweet potato noodles are essential for the chew - other glass noodles go soft.
What to Serve With It
- Serve warm or at room temperature. It is a standard celebration dish in Korea.
Storage and Reheating
- Keeps 3 days and is good cold. Loosen with a little sesame oil before serving.
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