I had never heard of japchae before this recipe. I had only tried one Korean dish before, and it was not enjoyable, at all. This made me change my mind. This was delicious. And the glass noodles are so weird and fun to cook with.
Adapted from Sun Basket
1/2 lb top sirlion steak, sliced into strips
1 oz dried shitake mushrooms
5 oz glass noodles
6 green onions
1 red bell pepper
1/4 lb shredded carrots
5 oz baby spinach
1 Tbsp soy sauce
1 Tbsp sesame oil
1 clove garlic, grated
1/2 inch ginger, grated
1 tbsp sambal oelek
- Place mushrooms in small sauce pot. Cover with water. Bring to boil, remove from heat, & let stand until softened, 8-10 minutes.
- In small bowl, stir together soy sauce, sesame oil, garlic, and ginger. Set aside.
- While mushrooms soak, bring medium sauce pot of water to a boil. Add glass noodles and cook until tender, 8-10 minutes. Drain & rinse with cold water.
- While noodles are cooking, prep stir fry veggies:
-Cut green onions into 2-inch lengths.
-Seed & thinly slice the bell pepper.
-Drain mushrooms & remove stems. Thinly slice caps.
- Pat steaks dry. Season with salt & pepper. Heat 1 tbsp vegetable oil in wok over medium high heat (not high enough to smoke). Add steak and cook, stirring occasionally, until browned but not cooked through, 2-4 , minutes. Transfer to a plate.
- Add mushrooms & green onions to the pan. Season with salt and pepper and cook until softened, 2-3 minutes. Add bell pepper and carrots and cook, stirring often, until crisp-tender, 3-4 minutes. Stir in spinach and cook until just wilted, 1-2 minutes. Return steak and any juices to pan and cook until cooked through, 2-3 minutes. Season with salt and pepper.
- In large bowl, toss together glass noodles and as much of the sesame-soy sauce as desired. Add in steak stir-fry mixture & toss. Season with salt & pepper.
- Transfer to bowls. Top with sambal oelek as desired.