잡채 — Print Recipe — The Culinary Codex

Sweet potato glass noodles stir-fried with colorful vegetables and beef in a savory-sweet soy and sesame sauce, the North Korean version featuring heartier portions and bolder seasoning.

Ingredients

200g sweet potato glass noodles (dangmyeon)
150g beef sirloin, sliced thin
1 carrot, julienned
1 onion, sliced
100g spinach, blanched
4 shiitake mushrooms, sliced
1 red bell pepper, julienned
2 green onions, cut into lengths
3 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame oil
2 cloves garlic, minced
Sesame seeds
Black pepper

Instructions

1 Cook glass noodles in boiling water for 6 minutes until tender. Drain and cut into manageable lengths. Toss with 1 tbsp soy sauce and 1 tbsp sesame oil.
2 Marinate beef in 1 tbsp soy sauce, 1 tbsp sugar, garlic, and pepper for 15 minutes.
3 Stir-fry each vegetable separately in a hot wok with a touch of oil and salt: carrots, onion, mushrooms, bell pepper, and spinach. Set aside.
4 Stir-fry marinated beef over high heat for 2 minutes until just cooked.
5 Combine all components in the wok: noodles, beef, and all vegetables. Add remaining soy sauce, sugar, and sesame oil.
6 Toss everything together over medium heat for 2 minutes until well combined. Garnish with sesame seeds.

Did You Know?

Japchae was originally a vegetable dish without noodles, first created for a royal banquet during the Joseon Dynasty. Sweet potato noodles were added centuries later.