Yields:
4 Servings
Difficulty: Medium
Prep Time: 12 Mins
Cook Time:
13 Mins
Total Time:
25 Mins
Korean Glass Noodle Stir Fry, known as Japchae in Korean, is a traditional Korean dish that is renowned for its unique flavors and rich textures. This dish features transparent and chewy glass noodles as the main ingredient, combined with a variety of fresh vegetables and selected meats. The key to making Korean Glass Noodle Stir Fry lies in using high-quality glass noodles and fresh ingredients. Typically, we choose high-quality sweet potato glass noodles as the main component. These noodles have a tender texture and excellent cooking properties, allowing them to perfectly absorb the flavors of the sauce and other seasonings.
Ingredients
Adjust Servings
- Sauce:
Instructions
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Combine all the sauce ingredients in a small bowl and mix thoroughly until the brown sugar is completely dissolved.
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Bring a large pot of water to a boil and cook the glass noodles for 6 minutes or until they are completely translucent. Drain the noodles and rinse them under cold running water. Use a knife to roughly cut the noodles into 6-inch (15cm) lengths, then transfer them to a large mixing bowl. Set aside.
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Use the same pan over medium-high heat, bring the water to a boil, blanch the spinach until it wilts slightly. Drain the spinach and squeeze out the excess water.
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Heat 1 tablespoon (15ml) of vegetable oil in a large wok over medium-high heat. Add the beef strips to the wok and stir-fry until they become slightly brown. Remove the beef from the wok and set aside.
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In the same wok, heat another tablespoon (15ml) of vegetable oil over medium-high heat. Add minced garlic, stir-frying for about 10 seconds until fragrant. Add onion, carrot, and bell pepper; stir-fry for 2-3 minutes until the vegetables begin to soften. Add shiitake mushrooms, continue to stir-fry for 1-2 minutes, then transfer the vegetables to a bowl.
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Heat an additional tablespoon (15ml) of vegetable oil in the same wok over medium-high heat. Add the cooked Korean glass noodles and sauce to the wok, stir-frying the noodles until fully coated with the sauce. Pour the sautéed vegetables into the wok, stir briefly, then add the cooked baby spinach. Stir continuously, ensuring the sauce is evenly spread over the glass noodles and vegetables.
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Remove from heat and garnish with sesame seeds if desired. Serve hot as a main dish or side dish.
