Korean Japchae (Noodles with Spinach, Carrot, and Beef)
- 4 tablespoons soy sauce
- 1 tablespoon brown sugar
- 8 ounces dried Korean glass noodles
- 3 ounces fresh shitake mushrooms, stems removed, thinly sliced
- 2 teaspoons sesame oil
- 2 tablespoons canola oil
- ½ cup thinly sliced onion
- 2 garlic cloves, minced
- 3 scallions, ends trimmed, cut into 1-inch pieces
- 6 ounces flank steak, very thinly sliced against the grain
- 1 carrot, peeled, end trimmed, cut into matchsticks
- ¼ pound spinach leaves
- 1 tablespoon sesame seeds
- Produce
- Carrot (1)
- Onion (1/2 cup)
- Scallions (3)
- Shitake mushrooms, fresh (3 ounces)
- Spinach, leaves (1/4 pound)
- Meat
- Flank steak (6 ounces)
- Condiments
- Soy sauce (4 tablespoons)
- Cooking & Baking
- Brown sugar (1 tablespoon)
- Canola oil (2 tablespoons)
- Garlic cloves (2)
- Sesame oil (2 teaspoons)
- Sesame seeds (1 tablespoon)
- Pasta & Grains
- Korean glass noodles, dried (8 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 18, 2011 (1 year ago).
60 people saved this recipe.
