Japchae
Literally meaning "mixed vegetables," japchae is a simple dish made with transparent glass noodles and an assortment of toppings. Each ingredient is cooked separately for a cleaner taste.
Ingredients :
- 2 cloves garlic, minced
- 1 tsp. freshly grated ginger
- 2 Tbsp. low-sodium soy sauce
- 1 tsp. mirin
- 2 tsp. sesame oil
- 2 tsp. honey
- 1/2 tsp. freshly ground black pepper
- 8 oz. sirloin steak, thinly sliced
- 1 large egg, plus 1 egg yolk
- Pinch of kosher salt
- 1 tsp. canola oil
- 2 Tbsp. low-sodium soy sauce
- 2 tsp. sesame oil
- 1 Tbsp. gochujang
- 1 clove garlic, grated
- Freshly ground black pepper
- Kosher salt
- 1 container shiitake mushrooms, thinly sliced
- 4 cups packed baby spinach
- 1 Tbsp. canola oil
- 1/2 small red onion, thinly sliced
- 1 large carrot, julienned
- 1 green onion, thinly sliced, plus more for garnish
- 10 oz. sweet potato starch noodles or glass noodles
- 1 Tbsp. sesame oil
- 2 tsp. honey
- 1 Tbsp. low-sodium soy sauce
- Toasted sesame seeds, for garnish
Directions :
- Marinate beef: In a medium bowl, whisk together all ingredients except for sirloin until combined. Add sirloin and toss to coat. Set aside.
- Make egg garnish: In a small bowl, whisk egg and yolk with a pinch of salt. In a skillet over medium heat, heat oil and swirl to coat bottom of pan. Reduce heat to low then add eggs, swirling pan several times to make a thin layer. Cook for 2 minutes, then flip, cooking 1 minute more until eggs are fully set. Remove from pan, let cool, and slice into thin strips.
- Cook the vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with gochujang mixture.
- To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with gochujang mixture. Toss to combine.
- Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add red onion, carrot, green onion, and a pinch of salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine.
- Cook beef: Return skillet to medium-high heat and add marinated beef. Cook until meat is tender, stirring occasionally, 5 minutes. Set aside.
- Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.
- In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables, sliced eggs, and beef, tossing gently to combine.
- Garnish with sesame seeds and more green onion before serving.
