Name: Japchae - Korean Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: Choose beef option (Note 1):; 600g/1.2lb bone-in beef short ribs *RECOMMENDED* (300g/10oz boneless); 300g/10 oz boneless beef short ribs *RECOMMENDED*; 300g/10oz scotch fillet / boneless rib eye or other steak, recommend tenderising (Note 1); Beef marinade:; 2 tsp soy sauce , all-purpose or light soy (Note 2); 2 tsp white sugar; 2 tsp finely minced garlic; 1/2 tsp black pepper; Noodle dressing:; 1/4 cup soy sauce , all-purpose or light soy (Note 2); 2 tsp white sugar; 1/2 tsp finely minced garlic; 1 1/2 tbsp sesame oil; 1/2 tsp cooking/kosher salt; 1/2 tsp black pepper; Noodles & vegetables:; 250g/ 8oz sweet potato noodles (dangmyeon), dried (Note 3); 4 tbsp vegetable oil (or other plain oil); 1 tsp cooking/kosher salt , divided; 1 onion , peeled, halved, sliced into 6mm/1/4″ wedges; 3 green onion stems , cut into 5cm / 2″ lengths, white & green parts separated; 200g/7oz fresh shiitake mushrooms , stem removed, cut into 5mm/1/5″ slices (Note 4); 2 carrots , peeled, cut into 3mm / 1/8" batons; 1 red capsicum/bell pepper , cut into 1/2cm / 1/5″ slices; 4 1/2 cups (tightly packed) baby spinach; 2 tbsp white sesame seeds

1. Beef quality matters here because the strips of beef are so thin they will overcook in a flash.

Beef short ribs when sliced thinly is excellent for fast-cook stir frying – superior flavour, juicy and tender. Only needs to be slow cooked to “fall-apart-tender” when it’s served whole!

Next best option in my opinion is scotch fillet/boneless rib eye.

Other steak cuts – rump, porterhouse/t-bone, sirloin/strip etc will work but if using economical cuts, consider tenderising them before using in the recipe so they are soft and tender to eat using the Asian “velveting” technique – read about this here. To do this, slice per recipe, toss with 3/4 tsp baking soda (bi-carb), set aside for 20 minutes. Rinse in colander, pat dry, then marinate per recipe.

2. Soy sauce – Use all purpose or a light soy sauce. Not dark soy sauce, colour and flavour is too intense.

3. Korean noodles that are sweet potato noodles called “dangmyeon” sold in dried form that looks a bit clear, like glass noodles. Sold in the Asian aisle of large grocery stores here in Australia, cheaper in Asian stores. Cooked by boiling – follow packet times.

Substitute with glass noodles (“bean thread noodles”) or vermicelli noodles. Or any other very thin noodles.

4. Shiitake mushrooms – Asian mushrooms with a more intense mushroomy flavour than standard white mushrooms, brown/cremini mushrooms (though feel free to sub!).

5. Marinating – No need to marinate overnight though you can.

6. Beef cutting – Aim for thin strips so you get plenty dispersed throughout the noodles.

7. Leftovers make great lunch! Keeps for 3 days in the fridge. Not suitable for freezing.

Nutrition per serving, assuming 5 servings.

Japchae - Korean Noodles

Ingredients

Choose Beef Option (note 1)

Beef Marinade

Noodle Dressing

Noodles & Vegetables

Steps

Notes

Nutrition Facts