Japchae
Courtesy of Rachel Kim, Branson music teacher
Ingredients
- -6 ounces of Korean potato starch noodles
- -4 ounces of beef preferably lean (we use sirloin)
- -Dried shitake mushrooms about 5, soaked in water until plump
- -1 carrot
- -1 small sweet onion
- -2 green onions
- -about ¾ cup spinach
- -vegetable oil salt and pepper
Sauce
- -3 tbsp soy sauce
- -2 tbsp sesame oil
- -2 tsp roasted sesame seeds
- -2 ½ tbsp sugar
- -2 tsp minced garlic
Instructions
- Cut carrot into thinly sliced match sticks, slice green onions into about half a finger length, thinly slice onion into similar length, cut stems off mushrooms and slice into thin strips about similar length
- Cut beef into 2 inch long strips
- To make sauce, mix all sauce ingredients until sugar dissolves. Pour about a tablespoon of sauce on beef strips.
- Blanch spinach in boiling water until wilted, soak in cold water. Squeeze out excess water, cut into similar length as green onions, and season with salt and pepper.
- Bring pot of water into boil, cook noodles according to package directions. Important thing about these noodles is we rinse in cold water when noodles are done cooking. Drain, and cut noodles into 6 inch lengths. Mix with about 2 tbsp of sauce.
- In a large skillet, stir fry the noodles over medium heat (no need for oil). Stir frequently, until noodles look translucent.
- Add vegetable oil to pan, stir fry onion until translucent, season with salt and pepper. Stir in green onion and cook, then transfer to separate bowl and add cooked noodles. Stir fry carrot until lightly softened.
- Stir fry beef and mushrooms until meat is cooked, add to noodles and vegetables.
- Add spinach and the rest of the sauce to the bowl. Mix well by hand, adjust seasoning as necessary by adding soy sauce and sugar. Enjoy!