Japchae
Difficulty: Medium | Makes: 3-4 Servings
Japcahe is a traditional Korean dish made with sweet potato or "glass noodles".
Ingredients
- 4 ounces beef (filet mignon or ribeye), cut into long strips
- 1/2 cup Roland® Dried Shiitake Mushrooms, soaked in hot water for 30 mins, and cut into strips
- 2 cloves garlic, minced
- 1 tablespoon plus 2 teaspoons sugar
- 2 tablespoons plus 1 teaspoon Roland® Tamari Soy Sauce
- 2 tablespoons Roland® Toasted Sesame Oil
- 1 tablespoon Roland® Roasted White Sesame Seeds
- 2 egg yolks
- 4 ounces spinach, washed and drained
- 3 packs Roland® Pre-Cooked Sweet Potato Glass Noodles
- 2 to 3 scallions, cut crosswise into 2-inch long pieces
- 1 medium white or yellow onion (1 cup), thinly sliced
- 1 cup shimeji mushrooms, separated from the core
- 1 medium carrot, cut into matchsticks
- 1/2 red bell pepper, cut into thin strips
- Ground black pepper
- Salt, to taste
- Roland® Grapeseed Oil, as needed
Directions
- In a large bowl, combine the beef and shiitake mushrooms with 1 clove of minced garlic, 1 teaspoon of sugar, a few grinds of black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil. Marinate for 30 minutes
- In a small bowl, add a pinch of salt to the 2 egg yolks and combine
- Add 1 teaspoon of grapeseed oil to a nonstick pan on medium-low heat. Use a paper towel to spread the oil evenly on the pan. Reduce the heat to very low and add the egg yolks, evenly spreading the yolks around the pan. Cook for around 1 minute then flip and cook for an additional minute. Let cool and slice into then strips
- Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then transfer to an ice bath. Squeeze the spinach with a paper towel to remove any excess water. Cut into smaller size pieces and mix with 1 teaspoon soy sauce and 1 teaspoon toasted sesame oil
- Add the noodles to the boiling water and blanch for 20-50 seconds. Remove and rinse well with cold water. Put the noodles in a large bowl and add 2 teaspoons of toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well and set aside
- Over medium-high heat, add 2 teaspoons grapeseed oil, the onion, scallions, and a pinch of salt. Stir-fry for about 2 minutes or until the onion is translucent. Add to the bowl with the blanched noodles
- Reheat the skillet and add 2 teaspoons of grapeseed oil. Add the mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened. Transfer to the noodle bowl
- Reheat the skillet and add 1 teaspoon of grapeseed oil. Add the carrot and stir-fry for about 20 seconds. Add the red bell pepper strips and stir-fry for another 20 seconds. Transfer to the noodle bowl
- Reheat the skillet and add 2 teaspoons of grapeseed oil. Add the beef and shiitake mushroom mixture and stir-dry for a few minutes until the beef and mushrooms are cooked. Transfer to the noodle bowl
- To the noodle bowl, add the spinach, 1 clove minced garlic,1 tablespoon soy sauce,1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons toasted sesame oil. Mix well and add the egg garnish and roasted sesame seeds
