Literally meaning “mixed vegetables,” japchae is a simple dish made with transparent glass noodles and an assortment of toppings. Each ingredient is cooked separately for a cleaner taste. We went with a colorful bunch here: punchy yellow strips of egg, purplish red onions, orange carrots, forest green spinach, and caramelized bites of marinated beef. If you’re looking to turn this into a vegetarian feast, you can substitute tofu or yuba for protein, bean sprouts and cucumbers for crunch, and whatever else your taste buds desire. The spice level in this recipe is pretty tame, but if you love a good kick, just add more gochujang, to taste.
Japchae is a flexible dish, perfect for any time of year: You can serve it warm or chilled, and eat it as a side dish or a main. Don’t forget to comment and rate down below after you’ve made this recipe to let us know how you liked it! For more great healthy summertime eats, check out these
Ingredients
For the beef
- 2cloves garlic, minced
- 1 tsp.freshly grated ginger
- 2 tbsp.low-sodium soy sauce
- 1 tsp.mirin (optional)
- 2 tsp.sesame oil
- 2 tsp.honey
- 1/2 tsp.freshly ground black pepper
- 8 oz.sirloin steak, thinly sliced
For the egg
- 1large egg, plus 1 egg yolk
- Pinch of kosher salt
- 1 tsp.canola oil
For the vegetables
- 2 tbsp.low-sodium soy sauce
- 2 tsp.sesame oil
- 1 tbsp.gochujang
- 1clove garlic, grated
- Freshly ground black pepper
- Kosher salt
- 1(3.5-oz.) container shiitake mushrooms, thinly sliced (about 8 to 10 mushrooms)
- 4 c.packed baby spinach
- 1 tbsp.canola oil
- 1/2small red onion, thinly sliced
- 1large carrot, julienned
- 1green onion, thinly sliced, plus more for garnish
For the noodles
- 10 oz.sweet potato starch noodles or glass noodles
- 1 tbsp.sesame oil
- 2 tsp.honey
- 1 tbsp.low-sodium soy sauce
- Toasted sesame seeds, for garnish
Directions
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- Step 1
Marinate beef: In a medium bowl, whisk together all ingredients except for sirloin until combined. Add sirloin and toss to coat. Set aside.
- Step 2Make egg garnish: In a small bowl, whisk egg and yolk with a pinch of salt. In a skillet over medium heat, heat oil and swirl to coat bottom of pan. Reduce heat to low then add eggs, swirling pan several times to make a thin layer. Cook for 2 minutes, then flip, cooking 1 minute more until eggs are fully set. Remove from pan, let cool, and slice into thin strips.
- Step 3Cook the vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with gochujang mixture.
- Step 4To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with gochujang mixture. Toss to combine.
- Step 5Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add red onion, carrot, green onion, and a pinch of salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine.
- Step 6Cook beef: Return skillet to medium-high heat and add marinated beef. Cook until meat is tender, stirring occasionally, 5 minutes. Set aside.
- Step 7Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.
- Step 8In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables, sliced eggs, and beef, tossing gently to combine.
- Step 9Garnish with sesame seeds and more green onion before serving.
- Step 1
