Japchae (잡채) literally means “mixed vegetables.” But the main ingredient of this classic dish is Korean sweet potato starch noodles (dangmyeon), also known as glass noodles. This dish is a Korean favorite for special occasions and traditional holidays.
Serve it as a first course or side dish or over a bed of rice to make it a main dish.
6 ounces, 170 grams Korean potato starch noodles (dangmyeon, 당면)
1 small carrot
½ red pepper
½ green pepper
1 small onion
2-3 shiitake mushrooms
6 ounces, 170 grams fresh spinach
4 ounces 110 grams lean beef (sirloin or rib eye)
Chung-O Roasted Sprouted Sesame Seeds
You can make the sauce separately and pour over ready noodles, or drizzle in the ingredients directly into the bowl of noodles.
Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes).
Rinse in cold water and drain. Cut the noodles with kitchen shears into 6 -7 inch lengths.
Slice beef, carrot, red pepper, green pepper, onion, and mushrooms into similar lengths and ¼ inch thick.
Heat pan, add vegetable oil, then start stir-frying first with the sliced beef. Sprinkle a pinch of salt.
Then add onions, let them cook a bit before adding the rest of the vegetables.
Now add the rest of the vegetables, adding the spinach last.
Set aside the cooked vegetables on the side to cool off a bit.
Make the sauce and mix with the noodles.
Add in meat and vegetables, mix thoroughly.
Add a hefty amount of sesame seeds then a small handful of chopped scallions.
Move the whole mixture to a large serving bowl, feel free to sprinkle another pinch of sesame seeds and scallions for garnish.