Fastest Japchae

23Min

2Servings

520Cal

EasyLevel

Kid friendlySpicy 1/5

#koreanfood#korean#recipe#noodles#quick

Equipment

Knife

Cutting board

Pot

Pan

Stove

Bowl

Mixing spoon

Spatula

Tongs

Plate

Ingredients

Main Ingredients

sweet potato glass noodles (dry)

200 g

spinach (fresh)

100 g

carrot (julienned)

1 piece

red bell pepper (julienned)

1 piece

onion (sliced)

1 piece

shiitake mushrooms (sliced)

100 g

thinly sliced beef (thinly sliced)

150 g

sesame oil

30 ml

soy sauce

30 ml

garlic (minced)

2 cloves

sugar

15 g

sesame seeds (toasted)

10 g

Instructions

Prepare vegetables and beef

Julienne the vegetables and slice the beef into thin strips.

5 min

Keep vegetables uniform for even cooking.

Cook glass noodles

Boil the sweet potato noodles until just tender.

6 minHigh heattimer 6 min

Do not overcook — they should be slightly chewy.

Stir-fry beef

Quickly sear the beef in a hot pan until just cooked.

3 minHigh heattimer 3 min

Keep the pan hot to avoid steaming the meat.

Stir-fry vegetables

Cook the vegetables until crisp-tender.

5 minMedium-high heattimer 5 min

Stir frequently to prevent burning.

Mix sauce

Combine soy sauce, garlic, sugar and sesame oil.

1 min

Stir until sugar dissolves.

Combine everything

Toss noodles, vegetables, beef and sauce together.

2 min

Taste and adjust seasoning if needed.

Finish and serve

Sprinkle toasted sesame seeds and serve immediately.

1 min

Serve hot for best flavor.

Original recipe

InstagramRecipe by @chefchrischo

Storage

Fridge: 2 days

Reheat: Microwave 1-2 minutes or skillet over medium heat

Best enjoyed fresh; noodles may become sticky when stored.

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