Glass Noodles with Beef and Vegetables

Name: Glass Noodles with Beef and Vegetables (Japchae)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 tablespoon Sweet Soy Base Sauce; 1 tablespoon dried wood ear mushrooms, reconstituted in water and coarsely chopped; 3 dried shiitake mushrooms, reconstituted in water and cut into matchstick strips; 1 carrot, peeled and cut into matchstick strips; 1 tablespoon minced green onion (scallion); Fine-grain sea salt or kosher salt and fresh ground black pepper to taste; 1 teaspoon dark sesame oil; 2 tablespoons canola, safflower or other neutral oil; 1 small onion, sliced; 5 oz (150 g) dried Korean vermicelli noodles (about half a package); ½ lb (250 g) spinach; 5 tablespoons Sweet Soy Base Sauce; 1 tablespoon Roasted Sesame Seeds; 1 tablespoon dark sesame oil plus more for drizzling; ¼ lb (125 g) sirloin tips or rib eye steak, cut into matchstick strips

Japchae

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Made from sweet potato starch, these dense and chewy “glass” noodles easily absorb the sweet soy and sesame oil sauce. The seasoned transparent noodles are tossed with a variety of vegetables and meat in this Korean classic.

Ingredients

¼ lb (125 g) sirloin tips or rib eye steak, cut into matchstick strips
5 oz (

Asia
Korea
Main course

Method

In a small bowl, add the beef and the marinade ingredients. Toss the beef strips until thoroughly coated. Let the beef marinate while preparing the other ingredients.

Place the dried noodles in a large heatproof mixing bowl. Pour 4 cups (1