Japchae

Name: Japchae
Prep time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 cloves garlic, minced; 1 tsp. freshly grated ginger; 2 tbsp. low-sodium soy sauce; 1 tsp. mirin (optional); 2 tsp. sesame oil; 2 tsp. honey; 1/2 tsp. freshly ground black pepper; 8 oz. sirloin steak, thinly sliced; 1 large egg, plus 1 egg yolk; Pinch of kosher salt; 1 tsp. canola oil; 2 tbsp. low-sodium soy sauce; 2 tsp. sesame oil; 1 tbsp. gochujang; 1 clove garlic, grated; Freshly ground black pepper; Kosher salt; 1 (3.5-oz.) container shiitake mushrooms, thinly sliced (about 8 to 10 mushrooms); 4 c. packed baby spinach; 1 tbsp. canola oil; 1/2 small red onion, thinly sliced; 1 large carrot, julienned; 1 green onion, thinly sliced, plus more for garnish; 10 oz. sweet potato starch noodles or glass noodles; 1 tbsp. sesame oil; 2 tsp. honey; 1 tbsp. low-sodium soy sauce; Toasted sesame seeds, for garnish

By June XieUpdated: Jun 5, 2019

1 Rating

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Parker Feierbach

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Literally meaning "mixed vegetables," japchae is a simple dish made with transparent glass noodles and an assortment of toppings. Each ingredient is cooked separately for a cleaner taste. We went with a colorful bunch here: punchy yellow strips of egg, purplish red onions, orange carrots, forest green spinach, and caramelized bites of marinated beef. If you're looking to turn this into a vegetarian feast, you can substitute tofu or yuba for protein, bean sprouts and cucumbers for crunch, and whatever else your taste buds desire. The spice level in this recipe is pretty tame, but if you love a good kick, just add more gochujang, to taste.

Japchae is a flexible dish, perfect for any time of year: You can serve it warm or chilled, and eat it as a side dish or a main. Don't forget to comment and rate down below after you've made this recipe to let us know how you liked it! For more great healthy summertime eats, check out these balanced meal ideas.

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Yields:: 4 serving(s)
Prep Time:: 20 mins
Total Time:: 50 mins

Ingredients

For the beef

2
cloves garlic, minced
1 tsp.
freshly grated ginger
2 tbsp.
low-sodium soy sauce
1 tsp.
mirin (optional)
2 tsp.
sesame oil
2 tsp.
honey
1/2 tsp.
freshly ground black pepper
8 oz.
sirloin steak, thinly sliced

For the egg

1
large egg, plus 1 egg yolk
Pinch of kosher salt
1 tsp.
canola oil

For the vegetables

2 tbsp.
low-sodium soy sauce
2 tsp.
sesame oil
1 tbsp.
gochujang
1
clove garlic, grated
Freshly ground black pepper
Kosher salt
1
(3.5-oz.) container shiitake mushrooms, thinly sliced (about 8 to 10 mushrooms)
4 c.
packed baby spinach
1 tbsp.
canola oil
1/2
small red onion, thinly sliced
1
large carrot, julienned
1
green onion, thinly sliced, plus more for garnish

For the noodles

10 oz.
sweet potato starch noodles or glass noodles
1 tbsp.
sesame oil
2 tsp.
honey
1 tbsp.
low-sodium soy sauce
Toasted sesame seeds, for garnish

Directions

1. Step 1Marinate beef: In a medium bowl, whisk together all ingredients except for sirloin until combined. Add sirloin and toss to coat. Set aside.
2. Step 2Make egg garnish: In a small bowl, whisk egg and yolk with a pinch of salt. In a skillet over medium heat, heat oil and swirl to coat bottom of pan. Reduce heat to low then add eggs, swirling pan several times to make a thin layer. Cook for 2 minutes, then flip, cooking 1 minute more until eggs are fully set. Remove from pan, let cool, and slice into thin strips.
3. Step 3Cook the vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with gochujang mixture.
4. Step 4To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with gochujang mixture. Toss to combine.
5. Step 5Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add red onion, carrot, green onion, and a pinch of salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine.
6. Step 6Cook beef: Return skillet to medium-high heat and add marinated beef. Cook until meat is tender, stirring occasionally, 5 minutes. Set aside.
7. Step 7Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.
8. Step 8In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables, sliced eggs, and beef, tossing gently to combine.
9. Step 9Garnish with sesame seeds and more green onion before serving.