Japchae (Korean Glass Noodles Stir Fry)
This traditional Korean dish has been one of my favourites since I was a child; it's so much fun to eat and so tasty. Also this dish has a perfect balance of umami and sweetness from the mix of BBQ Bulgogi Sauce, sesame oil and mushrooms.Enjoy, Minka.
Ingredients
- 200 g beef stir fry strips
- 200 g oyster mushrooms, pulled apart¹
- 1 jar Kimchi Club BBQ, Hot or Hot Hot Bulgogi Sauce
- 4 tbsp sesame oil
- 2 tbsp olive oil
- 1 small onion, sliced
- 1 medium carrot, julienne
- 200 g baby spinach
- 400 g glass noodles, Korean sweet potato noodles²
- Salt and pepper, to taste
- Sesame seeds, to garnish
Instructions
- Add beef strips, oyster mushrooms, ¾ of the jar of BBQ Bulgogi Sauce and sesame oil into a bowl. Mix together by hand³ and leave to marinade for at least 20 minutes.
- Meanwhile, bring a medium saucepan of water to the boil. Add the glass noodles and boil for 6 - 7 minutes. Drain and allow to sit.
- Heat a large frying pan over medium heat. Add olive oil, onion and carrot and cook, stirring occasionally until soft. Drizzle with extra olive oil as needed.
- Add the marinated ingredients to the pan and stir, cooking until the beef is cooked throughout.
- Add baby spinach and stir, cooking until wilted.
- Combine the glass noodles in a bowl with the remaining BBQ Bulgogi Sauce and a drizzle of sesame oil. Mix with hands until combined. Season with salt and pepper.
- Combine the glass noodles in a bowl with the remaining BBQ Bulgogi Sauce and a drizzle of sesame oil. Mix with hands until combined. Season with salt and pepper.
Notes
- If you don’t have oyster mushrooms, any mushrooms will do.
- In Korea we always use the translucent sweet potato starch noodles in this dish. You can find them in any Korean supermarket and most asian stores.
- The traditional way of making Japchae is to mix using your hands! You can add stir-fried ingredients to the glass noodles (step 7) – the stir fry will be hot!
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