Korean Beef Japchae Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 clove garlic, grated
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds
  • 2 Thai chilies, finely chopped
  • 6 ounces sweet potato glass noodles
  • 2 packed cups kale, roughly torn, stems removed
  • Canola oil, for cooking
  • 4 ounces pearl onions, halved and peeled
  • ½ pound thinly sliced sirloin
  • 4 ounces shiitake mushrooms, sliced
Directions
  1. Whisk together the soy sauce, brown sugar, garlic, sesame oil, sesame seeds, and chilies until well combined.
  2. Cook noodles according to package directions until al dente, about 6-10 minutes, depending on the brand. Remove from the water and set aside.
  3. Bring the water back to a boil and blanch the kale. Once the kale turns bright green, about 20 seconds, remove from the hot water and transfer to an ice bath. Drain and set aside.
  4. Heat a wok over medium heat. Add the noodles and toss with canola oil until glossy and slick. Noodles will brown slightly. Remove from the skillet and reserve.
  5. Add the onions to the skillet, adding more oil if needed. Sauté until just browned, about 3-4 minutes. Remove from the skillet and reserve with the noodles.
  6. Add the steak and mushrooms to the wok with 1 tablespoon of prepared sauce. Toss while the steak browns to coat with sauce. Cook until steak is browned and mushrooms are brown and glossy, about 5 minutes.
  7. Return the noodles and onions to the wok and add the kale. Add the remaining sauce mixture and toss well to combine. Heat through, incorporating the noodles into the vegetables. Serve warm.