3/4/2017 Korean Glass Noodle Stir Fry (Japchae) - My Korean Kitchen

INGREDIENTS FOR JAPCHAE (6 TO 8 SERVINGS)

MAIN

250g (8.8 ounces) Korean sweet potato starch noodles (dangmyeon, ) 당면

100g (3.5 ounces) rib eye fillet
1 medium carrots (120g, 4.2 ounces) – rinsed, peeled & julienned
110g (3.9 ounces) baby spinach – rinsed and drained
1/4 small red capsicum (bell pepper) (50g, 1.8 ounces) – rinsed and julienned
1/2 large yellow onion (105g, 3.7 ounces) – peeled, rinsed, thinly sliced
100g (3.5 ounces) fresh shiitake mushroom – cleaned, stems removed and thinly sliced

SPINACH SEASONING

1/4 tsp fine salt

1/2 tsp minced garlic
1 tsp sesame oil

BEEF MARINADE

1 Tbsp soy sauce

1 tsp rice wine (mirin)
1/2 tsp minced garlic
1/4 tsp ground black pepper
1 tsp sesame oil

NOODLES & MUSHROOM MARINADE – MIX THESE IN A SMALL BOWL

4 Tbsp soy sauce

1 Tbsp honey
1 Tbsp brown sugar
1 Tbsp sesame oil
1/8 tsp ground black pepper

FINISHING TOUCH

1 Tbsp sesame seeds

1 Tbsp sesame oil
(Optional) 1 extra large egg – rinsed, egg white and yolk separated

OTHER

Cooking oil – I used rice bran oil.

Fine sea salt

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3/4/2017 Korean Glass Noodle Stir Fry (Japchae) - My Korean Kitchen

Water to boil the spinach and the noodles

* 1 Tbsp = 15ml

**If you’re not sure of the above Korean cooking ingredients, check my 30 Essential
Korean Cooking Ingredients list!

HOW TO MAKE JAPCHAE

1. Prepare the rib eye fillet by gently wiping/soaking off the blood with kitchen paper. Thinly
slice it and put the strips into a medium bowl. Add the “beef marinade” and gently mix the
sauce into the meat. Cover the bowl with food wrap and leave it on the bench for about 30
mins (until you get the rest of the ingredients ready).

2. Get the rest of ingredients ready per below.

– Prepare the vegetables as instructed in the “main ingredients” section.

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3/4/2017 Korean Glass Noodle Stir Fry (Japchae) - My Korean Kitchen

– Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles & mushroom
marinade” mixture. Mix them well. Leave it on the bench until you cook it (in about 20
mins).

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3/4/2017 Korean Glass Noodle Stir Fry (Japchae) - My Korean Kitchen

– Boil some water in a medium pot. Once the water starts to boil (5-6 mins later), dip the
spinach in for 5 to 10 seconds and scoop it out with strainer (or you can drain the water
out). Quickly cool down the spinach by running it under cold tap water. Squeeze the
spinach to remove any excess water and put it into a mixing bowl. Add the “spinach
seasoning” and mix them evenly and lightly. Put it into a large mixing bowl where we will be
adding all the other ingredients in later.

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