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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
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Serve sprinkled with sesame seeds.

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What our customers say

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Shellie
August 17, 2022
Rated 5 out of 5

Loved It!

Possibly my favourite Korean dish, and this recipe did not disappoint. I added more noodles than the recipe listed it was fantastic.

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