Entree: North Korea – Pyongyang – 잡채 ➤ Japchae (Korean stir-fried glass noodles with marinated beef and mixed vegetables seasoned with soy and sesame)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 8 oz (225 g) sweet potato starch noodles (dangmyeon)
- 8 oz (225 g) beef sirloin or ribeye, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce for marinating beef
- 1 tbsp (15 ml) sesame oil for marinating beef
- 1 tsp (4 g) sugar for marinating beef
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium carrot, julienned (about 4 oz / 115 g)
- 1 small yellow onion, thinly sliced (about 6 oz / 170 g)
- 4 oz (115 g) shiitake mushrooms, stems removed and sliced thin (use fresh or rehydrated dried)
- 4 oz (115 g) fresh spinach, washed and trimmed
- 3 scallions, cut into 2-inch (5 cm) lengths
- 3 cloves garlic, minced
- 1/4 cup (60 ml) soy sauce for sauce
- 2 tbsp (30 ml) sesame oil for sauce
- 1 tbsp (15 ml) sugar for sauce
- 1 tbsp (15 ml) rice wine or mirin (optional)
- 1/4 tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) toasted sesame seeds
- Salt to taste

Instructions

1. Bring a large pot of water to a boil. Add sweet potato noodles and cook according to package instructions until just soft (usually 6–8 minutes). Drain, rinse under cold water, toss with 1 tsp (5 ml) sesame oil to prevent sticking, and set aside.
2. Marinate the thinly sliced beef with 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, and 1 tsp (4 g) sugar for 10–15 minutes.
3. Whisk together 1/4 cup (60 ml) soy sauce, 2 tbsp (30 ml) sesame oil, 1 tbsp (15 ml) sugar, rice wine or mirin if using, minced garlic, and ground black pepper to make the sauce. Set aside.
4. Heat 1 tbsp (15 ml) vegetable oil in a large skillet or wok over medium-high heat. Sear the marinated beef in a single layer until just cooked through, about 1–2 minutes per side depending on thickness. Remove beef and set aside.
5. In the same pan, add remaining 1 tbsp (15 ml) vegetable oil. Sauté the onion and carrots until slightly softened, about 3–4 minutes. Add shiitake mushrooms and cook 2–3 minutes more.
6. Add spinach and scallions and cook briefly until spinach wilts, about 1 minute. Return the cooked beef to the pan.
7. Add the cooked noodles and pour the prepared sauce over everything. Toss continuously until noodles are evenly coated and heated through, about 2–3 minutes. Adjust salt to taste.
8. Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve warm.