Japchae (Chapchae)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 T. Canola oil
  • 1 (10 oz.) bundle sweet potato (glass) noodles (1 bunch)
  • 2 T. sesame oil
  • ½ lb. sirloin, ribeye or skirt steak, sliced thinly (2” x ⅛”)
  • 5 oz. baby spinach
  • 1 c. julienned carrots
  • 1 c. whole green beans
Other options:
  • ½ c. sliced mushrooms
  • ½ c. sliced red peppers
  • ½ c. sliced white onions
FOR THE SAUCE/MARINADE
  • ½ c. soy sauce
  • ¼ c. brown sugar
  • 2-3 garlic cloves
  • 3 green onions chopped
  • Optional: ¼ -1/2 t. red pepper flakes
Instructions
MARINADE BEEF
  1. Slice beef as thinly as possible
  2. Mix together all sauce/marinade ingredients and pour over beef in shallow pan. Toss to coat. Marinade beef at least one hour and preferably up to 4 hours.
  3. Fill medium saucepan with water and bring to simmer
  4. Add noodles and simmer, stirring often for five minutes
  5. Drain noodles, rinse lightly and let dry while making vegetables
  6. After 10 minutes, toss noodles with 2 T. Sesame oil to prevent from sticking
  7. Bring medium sauce pan to boil and add 5 cups of baby spinach
  8. Cook one minute then rinse with cold water in colander and squeeze with hands to remove as much water as possible (or press in a potato ricer which works really well!)
  9. Chop up green onions, carrots, mushrooms or any other vegetable you're using
  10. Stir fry vegetables in 2 T. canola oil for 3 minutes
  11. Add in meat and marinade and stir fry another 3-5 minutes until beef is cooked through
  12. Add in noodles and spinach and toss well to coat all
  13. Taste test your Japchae and add more soy sauce, brown sugar, and sesame oil to taste.
  14. Sprinkle with toasted sesame seeds and serve hot or in the summer, serve room temperature or cold as a salad.
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/japchae-chapchae/