Japchae Korean Glass Noodles (Print Version)
# Ingredients:
→ Protein
01 -
900 g of beef sliced thin (or swap for tofu, shrimp, or chicken if you like something else)
→ Noodles
02 -
450 g Korean glass noodles made from sweet potato
→ Vegetables
03 -
225 g of spinach leaves
04 -
1/2 bunch green onions, chopped up
05 -
1 large white onion, sliced thin
06 -
3 carrots, cut into thin strips
→ Aromatics and Oils
07 -
4 tablespoons sesame oil, use it in parts
08 -
1 tablespoon olive oil
09 -
6 garlic cloves, crushed or minced
→ Seasoning
10 -
3 tablespoons brown sugar
11 -
6 tablespoons soy sauce (tamari is fine for gluten-free)
# Instructions:
01 -
Before you dish it up, heat the noodle mix for a minute or two. Sprinkle some extra green onions if you want.
02 -
Toss the noodles you set aside into a big bowl with the beef, all the veggies, and spinach. Mix it really well so everything gets coated with the tasty sauce.
03 -
Throw the spinach into your pan with the veggies. Stir it for a few seconds just until it softens up.
04 -
Heat up olive oil in another pan, then add the carrots and onions and cook a few minutes until they get soft. Put in garlic and green onions next, and let them cook for about a minute. Then add the rest of the soy sauce, sesame oil, and brown sugar. Give it all a stir.
05 -
Get a skillet hot and toss in your beef slices. Stir them around till they're brown, then pour in half the soy sauce, half the sesame oil, and half the brown sugar. Remove from heat and keep them aside.
06 -
Fill a big pot with water and let it boil. Drizzle in olive oil. Drop in the sweet potato noodles and cook 5-6 minutes until just soft, still a bit chewy. Drain well and leave them off to the side.
# Notes:
01 -
Japchae works hot or at room temp—it’s easy to make your own by switching up proteins and what veggies you have lying around.