Recipe by: Tamlyn Kim
Source: Family recipe
- 250 g Korean sweet potato starch noodles (Dang-myeon)
- 100 g beef rump, sliced
- 100 g fresh shiitake mushroom, stems removed and thinly sliced
- 200 g spinach, blanched and cut into bite size
- ½ carrot, finely julienned
- ½ red & green bell pepper, julienned
- ½ onion, thinly sliced
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Toasted sesame seeds and sesame oil for garnish
- For Spinach seasoning : ½ Tbsp soy sauce, 1tsp sesame oil, ½ tsp minced garlic
- For beef marinade : 2 Tbsp soy sauce, 1Tbsp sugar, 1tsp chopped green onion, 1tsp minced garlic
- For noodles : 100ml soy sauce, 400ml water to cook noodles
Optional garnish : egg yolk strips to add color, sliced thinly (made with 2 medium egg yolks)
To prepare ingredients
- Gently wipe off the blood of the beef rump with kitchen paper.
- Put the beef and Shiitake mushroom into a small mixing bowl and add marinade sauce, and set aside for about 30min or until the rest of ingredients are ready.
- Boil the water and soy sauce (ratio water(4): soy sauce(1)) and once the water starts boiling, add glass noodles and boil them for 7 min.
- Drain the water and rinse in cold water to cool down the noodles and also give the bouncy texture. Cut the noodles a couple of times with kitchen scissors.
- Season blanched spinach with spinach seasoning above, and place them into a large bowl.
- Stir-fry* the rest of veggies with a pinch of salt, starting with the onion, then red & green bell pepper, and finally the carrots. When it’s cooked, transfer into a separate bowl.
- Put marinated beef and shiitake into a same pan and cook for 2-3min. Transfer beef and shiitake into the bowl of veggies and keep the juices in the pan.
*Keep using same pan, not washing the pan every time as all ingredients are served together eventually.
To mix all ingredients
- Lower the heat and add glass noodles and mix well with remaining juices.
- Add the veggies, beef/shiitake, 2 Tbsp soy sauce, 1Tbsp sugar then mix thoroughly.
- Sprinkle toasted sesame seed and drizzle sesame oil, and serve warm.
Optional: serve with egg yolk strips on the top (jidan)
To make the egg garnish (jidan): (from http://www.maangchi.com/recipe/japchae)
- Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
- Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
- To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.
- Let it cool and slice it into thin strips.
Download PDF version here: South Korean Japchae (Korean Stir-fried sweet potato glass noodles) Tamlyn Kim