Japchae Recipe

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Combine the beef with the soy sauce, sugar, sesame oil, mirin and garlic in a bowl, toss to coat, and let stand at least 10 minutes.
2. Heat a nonstick skillet over medium-high heat with 1 teaspoon oil. Pour in the beaten eggs and tilt the pan to spread them in a thin layer. Cook about 1 minute until just set, flip and cook another minute. Slide onto a plate and let cool.
3. Heat a large skillet over medium-high heat with 1 teaspoon oil for each batch. Sauté the onion with a pinch of salt for 5 minutes, then remove. Sauté the chili pepper with a pinch of salt for 1 minute, then remove. Sauté the carrot with a pinch of salt for 3 minutes, then remove. Sauté the mushrooms with a pinch of salt for 2 minutes, then remove. Keep all vegetables warm.
4. Sauté the marinated beef for 7 minutes, until cooked through and all moisture has evaporated, then remove and keep warm.
5. Boil a large pot of salted water. Blanch the spinach for about 10 seconds, move it straight into ice water, then squeeze out as much water as possible. Mix the spinach with the second garlic clove, 1/4 teaspoon salt, 1 teaspoon sesame oil, 1/2 teaspoon sesame seeds and a pinch of black pepper. Set aside.
6. In the same water, boil the sweet potato noodles with 1 tablespoon oil for 6 to 10 minutes, or according to package directions. Drain and set aside.
7. Whisk the soy sauce, sugar or honey, 2 tablespoons sesame oil, 1 tablespoon sesame seeds and black pepper in a small bowl. Slice the cooled omelet into thin ribbons.
8. Cut the noodles as needed, toss them with the sauce until they absorb it, then add the vegetables and beef and toss gently. Garnish with the egg ribbons and extra sesame seeds. Serve hot or at room temperature.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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