نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Japchae

Korean 20 Mins Prep · 25 Mins Cook

Slice the beef into thin, long pieces. Place the meat in a medium-sized bowl.
Crush a garlic clove and add to the beef along with 2 tsp soya sauce, 2 tsp white sugar and ½ tsp black pepper. Mix to coat every piece and set aside for 15-20 minutes.
Finely slice the onion, spring onion and mushrooms. Julienne the carrots and capsicum. The veggies should be similar in size so they cook evenly.
Mix the noodle dressing ingredients; 1 garlic clove, 4 tbsp soy sauce, 2 tsp sugar and 2 tbsp sesame oil in a large mixing bowl and set aside for later.
Soak the mung bean noodles in lukewarm water for 5-8 minutes before boiling for exactly 1 minute. Drain and rinse briefly under cold water to stop the cooking process. Add the noodles to the dressing bowl, but don’t mix.
Heat 2 tablespoons of the oil in a large non-stick pan over a high heat. Stir fry the onion, spring onion whites and shiitake mushrooms for 3-4 minutes or until slightly softened. Transfer over the noodles.
In the same pan, heat the remaining oil over a high heat. Stir-fry the beef until lightly golden and just cooked through. It should caramelise but still be tender. Transfer the meat to the noodle bowl. Add ¾ of the sesame seeds and toss to coat the veggies and beef.
Serve topped with the remaining sesame seeds.