Japchae: glass noodles for a party
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 440 minMedium
Japchae is party food in Korea, served at birthdays and holidays. It looks impressive but every step is simple. The trick is cooking each vegetable separately so the colours stay bright. Dangmyeon (sweet potato starch noodles) are chewy and slippery, and they stay good at room temperature, so you can make this ahead. For a vegetarian version, double the mushrooms and skip the beef.
Ingredients
- Dangmyeon (sweet potato starch noodles)200 g
- Beef, thinly sliced150 g
- Shiitake mushrooms, sliced4
- Spinach150 g
- Carrot, julienned1 small
- Onion, sliced1
- Garlic, minced2 cloves
- Soy sauce4 tbsp
- Sugar2 tbsp
- Sesame oil3 tbsp
- Toasted sesame seeds1 tbsp
- Neutral oil and saltas needed
Steps
- Cook the noodles in boiling water for 6–7 minutes (check the packet), drain, and cut a few times with scissors. Toss with 1 tbsp soy sauce and 1 tbsp sesame oil.
- Mix the beef and mushrooms with 1 tbsp soy sauce, 1/2 tbsp sugar, the garlic and 1 tsp sesame oil.
- Blanch the spinach for 30 seconds, rinse in cold water, squeeze dry, and season with a pinch of salt and a little sesame oil.
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@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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