Japchae Quick Korean Noodle Stir Fry Recipes

JAPCHAE (STIR-FRIED STARCH NOODLES WITH BEEF AND VEGETABLES)

Steps:

• Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
• Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
• In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
• Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
• Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
• Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
• Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
• Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

JAPCHAE (QUICK KOREAN NOODLE STIR-FRY) RECIPE

Steps:

• Cook the sweet potato noodles al dente, according to package directions, in a large stockpot of boiling water. (Be careful not to overcook the noodles, or they will become mushy in the stir-fry.)
• Transfer the noodles to a strainer, and rinse with cold water until chilled. Strain out any extra water, drizzle the noodles with a drizzle of sesame oil, toss until the noodles are evenly coated, and set aside.
• Combine the steak, soy sauce, and a generous pinch and black pepper in a large bowl, and toss to combine. Let the steak marinate for 5 minutes (or up to 30 minutes).
• Whisk all of the sauce ingredients together in a small bowl until combined.
• Heat 1 tablespoon oil in a large sauté pan over high heat. Add the steak and sauté for 4 to 5 minutes, stirring occasionally, until cooked through. Transfer steak to a separate clean plate, and set aside.
• Reduce heat to medium-high. Add the remaining 1 tablespoon oil and the onion. Sauté for 3 minutes, stirring occasionally.
• Then add in the mushrooms, bell pepper, carrot and garlic cloves and sauté for 4 to 5 more minutes, stirring occasionally, until the veggies reach desired level of softness.
• Stir in the spinach, and cook for 2 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.
• Remove pan from heat. Add the cooked noodles, steak and sauce to the veggie mixture, and toss to combine.
• Give the noodles a taste, and season with extra soy sauce and/or black pepper if needed.
• Serve warm, garnished with lots of toasted sesame seeds and green onions.