Japchae was the first Korean dish I tasted when I first tried the cuisine years ago as a teenager. It became one of my favorites but I rarely order it at a restaurant anymore because I’ve learned to cook it at home.
This recipe is laborous but the results were restaurant quality and totally worth the payoff. Don’t substitute these sweet potato noodles — they’re worth seeking out for their chewy, slippery texture that soaks up all the flavor. Best of all, japchae reheats well and tastes just as good the next day.
1/2 pound beef sirloin, cut into thin strips
3 dried shiitake mushrooms, soaked in warm water to soften and cut into thin strips
2 garlic cloves, minced
1 tablespoon plus 1 1/2 teaspoons sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons sesame oil
1 tablespoon sesame seeds
6 ounces spinach, washed and drained
6 ounces dangmyeon (sweet potato noodles)
3 green onions, sliced into 2 inch long pieces
1/2 onion (1 cup), thinly sliced
8 white mushrooms, thinly sliced
1 small carrot, cut into matchsticks
1. Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and marinade in the fridge.
2. Crack the egg, add a pinch of salt, and whisk with a fork. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Pour the egg into the pan and tilt around so the mixture spreads thinly. Let the egg cook on low heat for about 1 minute. Flip it over and let it sit on the pan for 1 more minute. Remove from heat, let the egg cool, and slice into thin strips.
3. Bring a pot of water to a boil. Add the spinach and blanch for 30 seconds, then drain and rinse under cold water to keep from cooking further. Squeeze to remove any excess water. Coarsely chop spinach and place in a large mixing bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil.
4. Bring a large pot of water to a boil and put the noodles into the boiling water and cook for 1 minute. Stir noodles with a wooden spoon to keep them from sticking together. Partially cover the pot and keep cooking for another 7 minutes until the noodles are soft and chewy. Strain and cut noodles in half with kitchen scissors.
5. Put the noodles in the large bowl with the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1/2 teaspoon sugar. Mix well.
6. Heat a skillet over medium high heat. Add 2 teaspoons vegetable oil and add the onion, green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion is translucent. Transfer to the bowl with noodles.
7. Heat the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and the mushrooms have released a little juice. Transfer to the bowl with noodles.
8. Heat the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Transfer to the bowl with noodles.
9. Heat the skillet and add 2 teaspoons vegetable oil. Add the beef and shiitake mushroom mixture and stir fry for a few minutes until the beef is cooked through and the mushrooms are soft. Transfer to the bowl with noodles.
10. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, 1/2 teaspoon black pepper, egg garnish, 1 tablespoon sesame seeds, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand, transfer to a large plate and serve.