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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Korean Jap Chae Noodles

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My version of Korean japchae is a noodle-lover’s delight, and I’ve got just the techniques to take this dish off the scale, flavour-wise!

WATCH THIS RECIPE

KOREAN JAP CHAE NOODLES

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

1/3 cup soy sauce

1 tbsp caster sugar

1 tbsp sesame oil

350g (12 oz) thinly sliced beef (use tender cuts such as rib eye, scotch fillet, tenderloin, striploin or sirloin)

1 bunch English spinach (about 200g/7 oz) trimmed, coarsely chopped

100g (3.5 oz) Korean sweet potato noodles or regular cellophane noodles

2 tbsp vegetable oil

1 small onion, thinly sliced

1 carrot, julienned

1 small red capsicum, deseeded, thinly sliced

5 fresh shiitake mushrooms, sliced

3 garlic cloves, finely chopped

sesame seeds, to sprinkle

Steps

Combine the soy, sugar and sesame oil in a glass or ceramic bowl. Add the beef and mix until well combined. Set aside until required.

Bring a large saucepan of water to the boil. Cook the spinach for 3 minutes or until tender. Use a slotted spoon to transfer to a bowl of iced water. Cook the noodles in the boiling water until almost tender. They’ll need to cook longer when they’re stir-fried so don’t overcook them at this stage. Drain and plunge into the iced water. Then drain and set aside.

Drain the beef from the marinade, reserving the marinade. Heat 1 tbsp of the peanut oil in a wok or large frying pan over high heat. Stir-fry the beef until nearly cooked. Add the onion and stir-fry for a couple of minutes. Then add the mushrooms and stir-fry for half a minute. Add the capsicum and stir-fry for another half a minute. Toss through the carrot.

Add the noodles and the spinach and the reserved marinade. Stir-fry until well combined.

Icon 5

Serve sprinkled with sesame seeds.

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