How to make Japchae (Glass noodles with stir-fried vegetables)
If you are looking for a dish to bring to a party or a potluck that everyone will love, this is the right one. Japchae – the chewy sweet potato noodles mixed with colorful stir-fried vegetables and meat is one of the beloved korean dishes. It’s a perfect choice for almost every event because not only adults but also children love its slippery refreshing taste. Let’s make this irresistible dish for your next gathering 🙂
0.5 lb sweet potato glass noodle
1-2 bell peppers
1 bunch spinach
100g shiitake mushrooms
1 tbsp garlic
roasted sesame seed
Step 1: Slice the beef into thin strips, then marinade with 1 tbsp minced garlic, 2 tbsp soy sauce, 1 tbsp sesame oil. Mix well and let it set for about 30 minutes in the fridge to absorb all the seasoning.
Step 2: Cook the noodles following the package instruction. Bring water to boil then put the noodles in, cook for about 5-7 minutes, then dump out and wash with cold water. Let it drain completely. Then put into a large mixing bowl.
Step 3: Thinly slice the veggies (bell peppers, onion, green onion, carrot, mushrooms) into thin strips. After that, stir fry them separately, then transfer into the bowl of noodles that we prepared earlier. Cooking the veggies separately seems time- and labor intense, but every single ingredient has its own cooking time. We want them just intact to achieve the best taste and color.
Step 4: Wash the spinach carefully, then parboil for a few seconds. After that, wash the greens with cold water, then squeeze out all the remaining water. Slice the greens into small sections. Season the greens with a pinch of salt, sesame oil and roasted sesame seeds. Put into the bowl of noodles.
Step 5: Cook the beef. Turn the heat to high, put the beef in and sear one side. Then continue to cook until it’s no longer pink. Try not to overcook the beef because it can turn very tough and chewy. Put the beef into the bowl of noodle.
Step 6: Time to mix everything together. Season the noodles with 1 tbsp sugar, 3-4 tbsp soy sauce, 1 tbsp sesame oil. Mix thoroughly but gently to avoid breaking the veggies.
For the finishing touch, just sprinkle some roasted sesame seeds on top and enjoy!!