I am excited to share the recipe for a Korean sweet potato noodles with beef (Japchae) this time.
Besides bimbimbap and kimchi jigae, stir-fried Korean sweet potato noodles with beef is another go-to dish of mine when I eat at a Korean restaurant.
With the right ingredients and some common Asian seasonings, it is really easy to make this dish at home actually. Here’s how.
To start, I marinated the beef and shiitake mushrooms (hydrated) with sugar, black pepper, soy sauce, and sesame oil for 10 to 15 minutes to get the flavor into the meat and mushroom.
While waiting, I cooked the spinach and sweet potato noodles and gave them a quick rinse in cold water afterwards. Rinsing in water helps to wash way the residual starch from the noodles and keep them from clumping together and getting mushy.
Now, all that’s left is to sauté the meat and vegetables. Once everything is cooked, I transferred them into a mixing bowl and season with more soy sauce, sugar, black pepper and sesame oil.
Garnish with some roasted sesame seeds and transfer to a serving plate, this tasty homemade Korean sweet potato noodles with beef is ready to enjoy! Here is a recap of how I made this dish.
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- 2 servings Korean Sweet Potato Noodles
- ¼ pound beef steak, slice into long strips
- 2 dried shiitake mushrooms, soak under water for 20 minutes, after hydration, cut into slices
- ½ red bell pepper, sliced
- ½ onion, sliced
- half bunch spinach, rinse thoroughly
- 1 medium carrot, cut into match-size sticks
- a handful of roasted sesame seeds for topping
- Marinating beef and shiitake mushrooms:
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- Seasoning the spinach:
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Seasoning the noodles:
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- For cooking:
- 2 teaspoons oil to sauté onion, red pepper and carrots
- 1 tablespoons oil to sauté beef and shiitake mushroom
- Seasoning before serving:
- ½ tablespoon soy sauce
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- 1 teaspoon sesame oil
- Marinate the beef and shiitake mushrooms with sugar, ground black pepper, soy sauce, and sesame oil for 10-15 minutes.
- Bring a large pot of water to a boil, blanch the spinach for 30 seconds, fish it out, rinse under cold water, drain well and set aside.
- Use the same pot of water, bring it back to boil, cook the noodles for 7-8 minutes with a lid on until cooked through, stir occasionally to avoid sticking.
- Rinse the noodles under cold water, drain well, use a kitchen scissor to cut the noodles shorter and set aside.
- Add sesame oil, soy sauce, and sugar on to the noodles and mix well.
- Combine the noodles and spinach in a large mixing bowl, mix well and set aside.
- Heat oil in a skillet over medium high heat, stir in the beef and mushroom, sauté for a few minutes until the beef has changed color and the mushrooms are softened. Transfer to the mixing bowl.
- Heat more oil in the same skillet, add in the onion, red pepper and carrot, toss in some salt and sauté 2-3 minutes until soft, transfer to the mixing bowl.
- Add soy sauce, sugar, black pepper, sesame oil into the mixing bowl and mix everything well.
- Sprinkle with a handful of roasted sesame seeds and transfer to a large plate to serve.
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