Japchae (Korean Glass Noodle Stirfry)


1/2 lb korean sweet potato noodles
1/4 lb rib eye fillet
1 carrot, julienned
1/2 lb baby spinach
1/4 red bell pepper, julienned
1/2 yellow onion, sliced
1/4 lb shiitake moushroom, stem removed and sliced

Spinach seasoning:
1/4 tsp salt
1/2 tsp minced garlic
1 tsp sesame oil

1 tbsp soy sauce
1 tsp rice wine or dry sherry
1 clove garlic, minced
1/4 tsp ground black pepper
1 tsp sesame oil

Noodle and Mushroom Marinade:
4 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
1 tbsp sesame oil
1/8 tsp ground black pepper

1 tbsp sesame seeds
1 tbsp sesame oil
1 egg, whisked


Dry meat and then slice into strips. Mix together the beef marinade ingredients and mix with meat. Let marinade at least 30 minutes.

Prepare vegetables, then take the mushrooms and add 1 tbsp of the noodle and mushroom marinade mix. Mix well and set aside.

Boil water and cook spinach for up to 15 seconds, then rinse and drain. Squeeze out spinach and add to spinach seasoning mix. Mix well and set aside.

Boil water in a large pot and add the noodles. Cook for 7 minutes and drain. Rinse with cold water and drain well. Cut into 6-8 inch pieces add to leftover mushroom and noodle marinade mix.

Cook ingredients in order as follows adding more vegetable oil as needed, start with 2 tsp.

Cook the egg first on low heat, then move out of the pan. Bring the heat up and add the onion and cook on medium until softened.  Add in the carrots and a pinch of salt and cook for about 1-2 minutes, then add the pepper and cook for 2 minutes more. Cook the marinated mushroom with sauce next until beginning to release liquid, then add the meat and cook until beginning to brown.  Finally add the marinated noodles and stir fry until beginning to brown.

Add all ingredients to a large bowl and add the sesame oil and seeds. Mix gently and serve in bowls.

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