Korean

Japchae

Name: Japchae
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 70 g dangmyeon (sweet potato starch noodles); 50 g beef sirloin or rump; 4 tsp soy sauce; 2 tsp sugar; 1 clove garlic; 2 tsp toasted sesame oil; 2 tsp neutral oil; 60 g spinach; 30 g carrot; 40 g onion; 2 fresh shiitake mushrooms; 1 spring onion; 1 tsp toasted sesame seeds; salt; black pepper; 1 egg

Korean stir-fried sweet potato glass noodles tossed with beef, shiitake and vegetables in a soy and sesame dressing, each element cooked separately then brought together while warm.

Lunch & dinner Sides 25g+ protein

45 min25 prep · 20 cookMedium478 kcalper serving

Method

Slice 50 g of beef into thin strips against the grain and put it in a bowl with the 2 of sliced shiitake. Add 1 tsp of soy sauce, 0.5 tsp of sugar, 0.5 clove of the minced garlic, 0.5 tsp of toasted sesame oil and a good grind of black pepper. Mix with your hands and leave to marinate for 15 minutes while you prepare everything else.
Cut 30 g of carrot into fine matchsticks, slice 40 g of onion thinly and cut 1 of spring onion into 4 cm lengths. Bring a small pan of salted water to the boil, drop in 60 g of spinach for 30 seconds, then lift it out into cold water. Squeeze it dry firmly, loosen the clump and season it with 0.5 tsp of toasted sesame oil and a pinch of salt.
Boil 70 g of dangmyeon in plenty of unsalted water for 7 minutes, until the strands are springy and translucent with no chalky core. Drain, rinse briefly under cold water to stop the cooking, then snip through the pile two or three times with scissors so it is easier to eat. While still warm, toss the noodles with 3 tsp of soy sauce, 1.5 tsp of sugar, 1 tsp of toasted sesame oil and the remaining 0.5 clove of garlic so they drink up the seasoning and colour evenly.