Ingredients:
- 8 oz sweet potato starch noodles (dangmyeon)
- 1/2 lb beef (sirloin, ribeye or flank steak), thinly sliced
- 1/2 onion, sliced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 cups spinach
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sugar
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions:
- Soak the sweet potato starch noodles in cold water for at least 30 minutes or until soft and pliable.
- In a large pot of boiling water, blanch the spinach for about 30 seconds. Drain and rinse under cold water. Squeeze out excess water and chop roughly.
- In a large bowl, mix together the soy sauce, sugar, minced garlic, sesame oil and vegetable oil.
- Add the sliced beef to the marinade and mix well. Let it marinate for at least 15-20 minutes.
- In a large pan or wok, heat up 1 tbsp vegetable oil over high heat.
- Add the sliced onion and stir-fry for about 2-3 minutes until the onion is translucent.
- Add the sliced red bell pepper and julienned carrot, and stir-fry for another 2-3 minutes until the vegetables are tender.
- Add the marinated beef and stir-fry for about 5-7 minutes until the beef is cooked through and slightly caramelized.
- Drain the soaked noodles and boil them in a separate pot of boiling water for about 5-7 minutes until they are cooked but still chewy. Drain and rinse under cold water to stop the cooking process.
- Add the cooked noodles to the pan with the vegetables and beef, and stir-fry for another 2-3 minutes until everything is well combined.
- Add the chopped spinach and toss everything together.
- Season with salt and pepper to taste.
- Garnish with sesame seeds and chopped green onions before serving.
Japchae can be served hot or cold and makes a great side dish or main course. Enjoy!
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