Japchae
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
55
Spice
38
Sweetness
59
Sourness
49
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Soy Sauce2.5 tbsps
White Sugar2 tbsps
Sesame Oil2 tsps
Garlic (minced)230 g
Sweet Potato (noodles)170 g
Spinach (fresh)1
Salt1 tbsp
Vegetable Oil (divided)1 small
Sweet Onion (thinly sliced)1 small
Carrot (cut into matchsticks)Directions:
1
Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce
2
Bring a large pot of lightly salted water to a boil
3
Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes
4
Rinse noodles under cold water and drain
5
Transfer noodles to a bowl, add 2 tablespoons sauce, and toss to coat
6
Squeeze beef under running water until juices run clear
7
Mix beef and 1 tablespoon sauce together in a bowl
8
Bring a pot of water to a boil
9
Cook spinach in the boiling water until just wilted, about 1 minute
10
Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process
11
Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper
12
Heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes
13
Transfer onion to the bowl with spinach
14
Heat another 1 teaspoon oil in the same skillet
15
Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture
16
Heat remaining 1 teaspoon oil in the same skillet
17
Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture
18
Cook and stir beef in the same skillet until browned, 1 to 2 minutes; add to onion mixture
19
Cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture
20
Add remaining sauce to beef-noodles mixture and toss to coat using your hands