Glass Noodles with Beef and Vegetables

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

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