Korean Stir Fried Vegetables, Beef and Noodles: Japchae


I've been eating a lot of Korean food lately at one of my now fave Korean restaurants near by.  I'm a big fan of Asian food...but I have hardly ever been exposed to Korean dishes.  So this definitely was a treat to make and try at home.

When I went to the local Asian market owned by Koreans, it was very nice of them to make sure I had all the right ingredients and explain step by step how to create the dish at home.

You can find the original recipe on Maangchi's websites.

But I altered the amounts, since some did not have measurements had weight measurements.  Plus some might not like me for doing this, but I like my dishes spicy, and this had no spicy ingredients, so I add kimchi base for a kick.  Plus even when you boil the "little" amount of noodles, don't urge to add more...trust me...it expands!  Also, I couldn't find the top sirloin cut at the market, so I used thin sliced beef called shubu shubu instead, worked well, just make sure you cook at the very last minute.  Compared to her recipe, the soaked shitake mushrooms were cooked second to last with the sesame oil, sugar, soy sauce and garlic then I added the beef.


Japchae

  • 3 oz sweet potato noodles: dangmyun
  • 1/3 pound beef top sirloin, thinly sliced
  • 1 bunch fresh spinach, cut into 1 inch peices
  • 1 medium carrot, cut into matchsticks
  • 1 medium onion, sliced
  • 1 cup of dried shitake mushrooms, soaked in warm water for how long the bag said
  • 1 tbsp minced garlic
  • 1 bunch green scallions, cut into 1 inch pieces
  • soy sauce, sesame oil, sesame seeds, 1 tbsp sugar, ground black pepper
For the instructions, please follow the steps on her website.


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