If you’re looking to explore the flavors of South Korean cuisine, glass noodles dish [also known as japchae] is a must-try dish. These transparent noodles, are made from sweet potato starch and have a unique texture that is both chewy and slippery plus they are they’re gluten-free.
Ingredients
8 ounces of glass noodles, Korean
6 ounces of pork loin or beef sirloin
2 tbsp. of oil, vegetable
1 thinly sliced onion, medium
1 matchstick-cut carrot, medium
1 thinly sliced small bell pepper, red
Several pinches of salt, sea
5 sliced shiitake mushrooms
6 ounces of cleaned spinach, fresh
1 tbsp. of oil, sesame
1 tbsp. of sesame seeds, toasted
1 tbsp. of soy sauce, low sodium
1 tsp. of sugar, granulated
1 tbsp. of rice wine, sweet
Japchae sauce, bottled, as desired
Directions
Soak noodles in heated water for 12-15 minutes. Drain them and set them aside in a bowl.
Slice meat in 1/4″ thick matchsticks. Season using soy sauce, wine, and sugar. Set meat aside.
Heat 1 tbsp. of oil in a large-sized skillet on med-high. Add onions, carrots, peppers & 1 pinch of sea salt. Stir-fry till vegetables soften.
Add mushroom slices and another pinch of sea salt. Continue stir-frying till the mushrooms are soft, too. Add more cooking oil as needed.
Add the spinach. Stir-fry till it wilts.
Remove the skillet from heat. Transfer vegetables to a large-sized plate.
Add 1 tbsp. oil to the same skillet and put on high heat. Add meat & stir-fry it until cooked fully. Transfer meat to a plate with vegetables and reserve juices in a skillet.
Add noodles to the pan with meat juice. Pour Japchae sauce atop the noodles. Combine by tossing till noodles are coated well. Allow noodles to cook on med. heat for 3 to 4 minutes, till they have softened, and the liquid of the sauce has been almost fully absorbed into the noodles.
Reduce heat level down to low. Add meat and vegetables back into skillet over noodles. Add the sesame oil and seeds. Toss everything together.
Serve.
Related
South Korean Glass Noodles
Ingredients
- 8 ounce glass noodles
- 6 ounces of pork loin or beef sirloin
- 2 tbsp vegetable oil
- 1 thinly sliced onion
- 1 matchstick-cut carrot
- 1 thinly sliced small bell red pepper
- sea salt
- 5 sliced shiitake mushrooms
- 6 ounces of cleaned spinach
- 1 tbsp sesame oil
- 1 tbsp of toasted sesame seeds
- of soy sauce
- 1 tsp of granulated sugar
- 1 tbsp of sweet rice wine
- Japchae sauce
Instructions
- Soak noodles in heated water for 12-15 minutes. Drain them and set them aside in a bowl.
- Slice meat in 1/4″ thick matchsticks. Season using soy sauce, wine, and sugar. Set meat aside.
- Heat 1 tbsp. of oil in a large-sized skillet on med-high. Add onions, carrots, peppers & 1 pinch of sea salt. Stir-fry till vegetables soften.
- Add mushroom slices and another pinch of sea salt. Continue stir-frying till the mushrooms are soft, too. Add more cooking oil as needed.
- Add the spinach. Stir-fry till it wilts. Remove the skillet from heat. Transfer vegetables to a large-sized plate.
- Add 1 tbsp. oil to the same skillet and put on high heat. Add meat & stir-fry it until cooked fully. Transfer meat to a plate with vegetables and reserve juices in a skillet.
- Add noodles to the pan with meat juice. Pour Japchae sauce atop the noodles. Combine by tossing till noodles are coated well. Allow noodles to cook on med. heat for 3 to 4 minutes, till they have softened, and the liquid of the sauce has been almost fully absorbed into the noodles.
- Reduce heat level down to low. Add meat and vegetables back into skillet over noodles. Add the sesame oil and seeds. Toss everything together.
- serve