Japchae (Korean Stir Fried Noodles)

justonecookbook.com

Jana Matthews

½ lb beef (Such as sirloin or chuck, cut into 3″ long thin strips)

½ onion

5 shiitake mushrooms

½ carrot

¼ bell pepper (or 1 Korean chili pepper)

2 large eggs (50 g each w/o shell) (lightly beaten)

11 to 12 oz fresh spinach (11 to 12 oz = About a bunch)

14 oz Korean sweet potato noodles (Known as glass noodles or cellophane noodles)

sesame oil (roasted) (as needed)

kosher/sea salt (I use Diamond Crystal; Use half for table salt) (as needed)

freshly ground black pepper (as needed)

toasted white sesame seeds (as needed)

subheading: Seasonings for Beef:

1 Tbsp Korean soy sauce (can be japanese soy sauce)

1 Tbsp sugar

½ Tbsp sesame oil (roasted)

½ Tbsp mirin (Seasoned rice wine, if you don’t have it, leave it out)

1 clove garlic (chopped)

subheading: Seasonings for Spinach: (skipped in video):

1 clove garlic chopped

¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

1 tsp sesame oil (roasted)

½ tsp toasted white sesame seeds

freshly ground black pepper

subheading: Sauce:

⅓ cup Korean soy sauce (can be Japanese soy sauce)

⅓ cup sugar (or honey)

2 Tbsp sesame oil (roasted)

1 Tbsp toasted white sesame seeds

1 clove garlic (chopped)

freshly ground black pepper

Directions at justonecookbook.com

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