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Beef Japchae

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes + 30 minute soak
  • Cook Time: 25 minutes
  • Total Time: 0 hours
  • Yield: serves 4-6 1x
  • Category: entrees
  • Cuisine: Korean

Ingredients

Scale
  • 6 ounces sweet potato noodles, soaked in water for 30 mins or until pliant
  • 1 large onion, trimmed, halved, and sliced thin 
  • 1 red bell pepper, seeded and sliced thin
  • 1 large carrot, peeled and cut into matchsticks
  • 1 pack shimeji mushrooms about 3.5 ounces (or 4 ounces of any other mushroom)
  • 2 handfuls of spinach (about 1.5 ounces)
  • 3 scallions, trimmed and cut into 2 inch lengths
  • ¼ cup water
  • ¼ cup neutral oil
  • 1 Tablespoon roasted sesame seeds

Marinated Beef:

  • ½ pound thin sliced beef (I used a philly steak-style sliced rib eye)
  • 1 ½ Tablespoons soy sauce
  • 1 ½ Tablespoons sugar
  • 2 cloves garlic minced
  • 2 teaspoons sesame oil
  • A couple grinds/dashes ground black pepper

Sauce:

  • ¼ cup soy sauce
  • 2 Tablespoons sugar
  • 6 cloves garlic cloves minced
  • 1 teaspoon sea salt
  • 2 Tablespoons sesame oil
  • Ground black pepper to taste

Instructions

Marinate the beef:

  1. Place the beef, soy sauce, sugar, garlic, black pepper, and sesame oil into a bowl and mix the beef so that it is well coated.
  2. Set aside.

Make the sauce:

  1. Put all of the sauce ingredients into a bowl or cup and stir until the sugar has dissolved.
  2. Set aside.

Make the Japchae:

  1. Place the sliced onion, carrot, and bell pepper in the bottom of a large heavy bottom pot. Add the water and oil and toss so the vegetables are evenly coated. 
  2. Drain the noodles and cut them into manageable lengths (the length of spaghetti) with a pair of kitchen scissors. Place the noodles in an even layer over the vegetables. 
  3. Pour the sauce evenly over the noodles trying to cover as much of the noodles as possible.
  4. Cover the pot and set it on the stove. Turn the heat to medium and set the timer for 20 minutes. Let the noodles cook undisturbed while you cook the beef.
  5. Heat a medium pan over medium high heat for several minutes. Add the oil and swirl to cover the pan and add the beef in a thin layer.
  6. Cook the beef without touching it for 1 minute and then use chopsticks or tongs to stir fry it for another minute. It should still be a little red and undercooked.
  7. When 20 minutes have passed, remove the lid. Check that the noodles have cooked through. They should be chewy and bouncy but not unpleasantly firm or hard. (If the noodles taste undercooked, place the lid again and continue cooking for another 5-7 minutes. Add a couple tablespoons of water if the pot looks dry.)
  8. There may still be some liquid in the pan. If there is, raise the heat to medium high and cook off some of the liquid as you stir the noodles to incorporate the vegetables.
  9. Taste again and adjust seasoning with a little soy sauce, sesame oil, salt, or pepper as needed.
  10. Add the beef and continue mixing for another minute. Add the sesame oil, scallions, and spinach and cook for another minute until they have wilted. 
  11. Transfer the noodles to a serving dish, garnish with sesame seeds, and serve immediately.

Notes

*Japchae is delicious hot, warm, or room temperature, which makes them great for a potluck or barbecue. You can refrigerate any leftovers for several days. Reheat on medium low for several minutes in a covered pan, stirring a couple times. Once the noodles are a clear color again, they are done. You can also reheat in a microwave on 50% power for 3-5 minutes. Heat in 1 minute bursts, stirring in between.

*Use gluten free soy sauce to make the dish fully gluten free.

*If you do not have the exact vegetables mentioned, you can substitute. Kale, snap peas, and zucchini all make good substituttions. Some vegetables, like mushrooms and zucchini are very water logged, so you may have a lot of water remaining in the pot after the noodles have finished cooking. Just raise the heat to medium high and cook it off for a couple minutes.

Keywords: beef japchae, korean, one pot, mushrooms