Korean Noodles (Print Version)
# Ingredients:
01 -
1/2 lb fresh spinach
02 -
6 garlic cloves, finely chopped
03 -
2 lb thin beef strips (or try with tofu, chicken, or shrimp)
04 -
1 large white onion, sliced thinly
05 -
1 lb glass noodles (Korean sweet potato kind)
06 -
1 tbsp olive oil
07 -
3 medium carrots, cut into matchsticks
08 -
4 tbsp sesame oil (split into portions)
09 -
6 tbsp soy sauce (use tamari for no gluten)
10 -
1/2 bunch scallions, chopped small
11 -
3 tbsp brown sugar
# Instructions:
01 -
Fill a big pot with water, drizzle in some olive oil, and bring it to a boil. Drop in the noodles and let them cook for about 5-6 minutes. Strain them and keep them aside.
02 -
Heat a frying pan over high, toss in beef, and cook until browned. During cooking, add half the soy sauce, sesame oil, and sugar. When done, put it to one side.
03 -
Use a separate frying pan and heat up olive oil. Add chopped carrots and onions, stirring them until soft. Pour in the rest of the soy sauce, sesame oil, and sugar, then add garlic and scallions. Stir for another minute.
04 -
Toss spinach into the pan, stir until it softens, then mix it along with all the cooked vegetables and beef into the noodles.
05 -
In a big mixing bowl, toss everything together until evenly combined. Serve while warm, and you can sprinkle extra green onions if you want.
# Notes:
01 -
Known for its chewy noodles, Japchae is a beloved Korean dish with glass noodles made from sweet potatoes.
02 -
This version has tender beef strips, crisp veggies, and a mix of sesame oil and soy sauce for a sweet-and-savory harmony.