Korean Japchae Noodle Recipe Ingredients

Ingredients

Serves 2

• 100g of Korean Style Vermicelli ( Sweet Potato glass Noodle)
• 100g raw beef (sliced into small strips)
• ½ red pepper
• ½ carrot
• ½ small onion
• 60g of Chinese spinach (or local)
• 2 stalks of scallion, cut into 2 inch pieces
• 50g fresh shiitake mushroom (re-hydrated dry also works)
• 3 cloves of garlic (finely chopped)

Marinade for Beef:

• 1 tsp of soy sauce
• 2 tsp finely grated fresh Korean pear (or local)
• ¼ Salt
• ½ tsp Sugar
• ¼ tsp black pepper
• ½ tsp sesame oil

Noodle Dressing:

• 3 tbsp of Korean soy sauce (or light soy)
• ½ tbsp Sesame oil
• 1/2 tbsp Roasted sesame seed
• 1 tsp Chopped garlic
• 1 tbsp of sugar
• ½ tsp of black pepper

Method

1. Finely slice the carrot, onion, red pepper, shiitake mushrooms, scallion, garlic, Chinese spinach and set aside.
   Marinade the beef and set aside.
2. Cook the Korean Glass noodles in hot boiling water for 7- 8 minutes until soft.
3. In a large bowl, mix all the ingredients for the noodle dressing.
4. When the noodles are ready, drain them through a sieve and pour them into the large bowl with the noodle sauce.
5. Now, saute all the vegetables. Into a pan, add some oil, lightly sauté the onion, carrot and red pepper for 2 minutes, add the spinach and spring onion and stir fry for a further 2 minutes until they are soft but still with a bite to it. Season with a little salt before transferring it into the bowl with the noodles.
6. Now stir fry the beef and mushrooms in a hot oiled pan for 2-3 minutes, until the beef is cooked and the mushrooms are soft. Add this into the bowl with noodles. Mix well and ready to serve.