Japchae ✨

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For the Noodles:▪️4 oz. Beef (Rib Eye, Tenderloin, Short Rib etc.), sliced in thin 1” strips▪️4 Small Shiitake Mushrooms▪️5 oz. Baby Spinach▪️6 oz. Korean Sweet Potato Noodles▪️1 Tbsp Sesame Oil▪️1 Egg Yolk (optional)▪️1 Tbsp Avocado or Olive Oil▪️1 Medium Carrot, sliced in thin strips▪️1/2 a Medium Yellow Onion, sliced in strips▪️1/2 a Medium Red Bell Pepper, sliced in thin strips▪️2 Scallions, sliced in 1” strips▪️
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For the Sauce:▪️2 Cloves Garlic, minced▪️1/4 Cup Soy Sauce▪️2 Tbsp Sugar▪️2 Tbsp Sesame Oil▪️1/2 tsp Black Pepper▪️
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🌱Vegan Modification: Sub in extra mushrooms for beef
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1️⃣ Mix together ingredients for the sauce
2️⃣ Marinate mushrooms and beef in 2 Tbsp of the sauce and set aside in the fridge
3️⃣ Bring a large pot of salted water to a boil and get a bowl of ice water ready; blanch spinach for 1 min then remove with a slotted spoon and place in the ice water until it’s cooled down; squeeze out the excess moisture and mix in 2 tsp of the sauce; set aside
4️⃣ In the same pot of boiling water, boil noodles until soft but chewy (6-8 mins), drain and rinse under cool water to stop the cooking process and mix with 1 Tbsp Sesame Oil to prevent noodles from sticking; cut the noodles with scissors in a few places and set aside
5️⃣ If you would like to make the egg garnish, beat the egg yolk w a sprinkle of salt and cook in an oiled skillet over medium heat for ~1 min per side until cooked through; let cool, roll, and cut into little strips; set aside
6️⃣ In the same skillet, cook the carrots with a sprinkle of salt for 1-2 mins until slightly softened but still crisp then remove from the pan and place in a large bowl; repeat with the onion, red bell pepper, and scallions (cook veggies one by one and add to the the bowl with the carrot)
7️⃣ Sauté the mushrooms and beef until cooked through and add it to the bowl with the veggies
8️⃣ Stir fry the noodles with the rest of the sauce for 3-4 mins and then add them to the bowl with the veggies and mix; serve with egg garnish (optional) and a drizzle of sesame oil on top and enjoy!
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⏲20 minute total prep + 30 minute cook time
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Recipe serves 4 people