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
Slice beef as thinly as possible
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.
Fill medium saucepan with water and bring to simmer
Add noodles and simmer, stirring often for five minutes
Drain noodles, rinse lightly and let dry while making vegetables
After 10 minutes, toss noodles with 2 T. Sesame oil to prevent from sticking
Bring medium sauce pan to boil and add 5 cups of baby spinach
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!)
Chop up green onions, carrots, mushrooms or any other vegetable you're using
Stir fry vegetables in 2 T. canola oil for 3 minutes
Add in meat and marinade and stir fry another 3-5 minutes until beef is cooked through
Add in noodles and spinach and toss well to coat all
Taste test your Japchae and add more soy sauce, brown sugar, and sesame oil to taste.
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/