Japchae is a popular Korean stir-fried noodle dish made with chewy sweet potato glass noodles, vegetables and a sweet soya-based sauce
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Other |
| Preparation | Moderate |
| Calories | 537 |
| Fat | 24g |
| Saturates | 2g |
| Protein | 21g |
| Carbs | 62g |
| Sugars | 14g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice 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.
