by: Bill Kim
Cook Time
20 minutes
Prep Time
10 minutes
Yield
Serves 4–6
Total Time
20 minutes
Prep Time
10 minutes
Yield
Serves 4–6
summary
These noodles are called japchae in Korean. Japchae is often prepared in large quantities, making it a dish that's perfect for sharing with family and friends and to celebrate Lunar New Year. The sweet potato noodles represent longevity, and all the vegetables used in the dish symbolize different aspects of a prosperous life and healthy life.
ingredients
- Stir-Fry Sauce Ingredients:
- ½ cup soy sauce
- ¼ cup water
- 4 tablespoons sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon roasted sesame seeds
- ¼ teaspoons ground black pepper
- Egg Crepe Ingredients
- 2 whole eggs
- 1 pinch of kosher salt
- 1 teaspoon olive oil
- Noodle Ingredients:
- 8 ounces sweet potato starch noodle (dangmyeon in Korean), soaked for 45 minutes in cold water or until soft, and drained
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 large carrot, peeled and cut into matchsticks about 2” long and ¼” thick
- 8 ounces white mushrooms, cleaned and sliced
- 1 small white onion cleaned and cut into ¼” slices
- 8 ounces skirt steak, thinly sliced against the grain
- 8 ounces baby spinach
- Garnish Ingredients:
- 1 tablespoon sesame oil
- ¼ cup chopped scallion
- Black sesame seeds
- Sesame oil
directions
- Prepare stir-fry sauce by whisking all of the sauce ingredients together in a small bowl.
- In a large stock pot, bring 8 cups of water to a boil and cook the noodles for 4 minutes or until translucent and soft. Drain in a strainer and transfer to a large bowl. Mix with ¼ cup of the stir-fry sauce.
- Meanwhile, make the egg crepe. Whisk the eggs and salt in a bowl. Heat the olive oil in a large non-stick pan over medium-high and ladle egg mixture around to evenly coat. Lift and tilt the pan so the egg mixture covers the bottom of the pan. Cook for 1 minute or until lightly cooked without any brown color. Flip the egg crepe and remove from the heat. Transfer to a cutting board, cool for 5 minutes, then slice into thin strips.
- Heat a large saute pan on medium high heat and add 3 tablespoons olive oil. Add garlic, carrot, mushrooms and onion until the vegetables become tender and translucent, about 2 minutes.
- In the same pan, add skirt steak, the rest of the stir-fried sauce and the spinach to the vegetable mixture and cook 2 more minutes.
- Add noodles and cook for 1 minute.
- Transfer the noodles to a large platter and garnish with egg crepe strips, chopped scallion and sesame seeds and drizzle with sesame oil.
notes
You can substitute chicken for the beef for a variation on this Korean glass noodles recipe.
