Japchae Korean Noodles
These are delicious, packed full of vegetables and I love to top mine with sesame seeds, kimchi, and red pepper flakes!
Ingredients 19
300 g sweet potato noodles
300 g beef strips, thinly sliced
1 carrot, julienned
1 zucchini, julienned
1 red capsicum, diced finely
1 onion, sliced
250 g shiitake mushrooms, sliced and soaked until soft
2 cloves garlic, diced finely
Beef Marinate
3 tbsp soy sauce
1⁄2 tsp dark soy sauce
1 tsp garlic, minced
salt and pepper, to taste
Noodle Dressing
4 tbsp soy sauce
2 tbsp brown sugar
1 tsp salt
1⁄2 tsp white pepper
1⁄2 tsp garlic granules
sesame oil, for drizzling and cooking
sesame seeds, for topping
kimchi, for topping
red pepper flakes, for topping
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Method 10
Prepare your vegetables and soak your in hot water for 15 minutes.
Marinate the with 3 tbsp soy sauce, 1⁄2 tsp dark soy sauce, 1 tsp minced garlic, and salt and pepper to taste. Let it sit for at least 15 minutes.
Cook the according to package instructions. Drain and set aside.
Cut the into smaller strands, approximately each strand into thirds using scissors. This will make it easier to eat.
In a wok or large pan, cook the vegetables using sesame oil individually until tender. This makes a big difference to make sure the vegetables are well cooked. Place aside when cooked.
Cook the until they turn brown, this will take approximately 3-4 minutes. Place aside when cooked.
Add the cooked to the pan.
Pour in the noodle dressing made of 4 tbsp soy sauce, 2 tbsp brown sugar, 1 tsp salt, 1⁄2 tsp white pepper, and 1⁄2 tsp garlic granules. Mix until the noodles absorb all the dressing. Drizzle with some sesame oil.
Add the vegetables and back into the wok with the and toss everything together until well combined.
Serve the Japchae hot, topped with sesame seeds, kimchi, and red pepper flakes if desired.
