Japchae is one of my favorite Korean dishes. It is Korea’s version of the Filipino Pancit(video that I posted prior to this). Japchae is a stir-fried dish. In this dish I use sweet potato noodles and various vegetables. You can make this with chicken, pork, shrimp, or beef. You can also leave the meat out and add extra mushrooms to keep it vegetarian.

• 1/2 lb. of beef strips (¼” wide X 2″ long)
• 5 large shitake mushrooms cut into thin strips
• 3 garlic cloves, minced
• 1 1/2 tsp + *3 tsp of sugar (*Double the  marinade if needed)
• 3 tsp + 1/2 tbsp.,  + *2 Tbsp of low sodium soy sauce (*Double the  marinade if needed)
• 1 1/2 tsp + 1/2 tbsp. + *2 tbsp. of sesame oil (*Double the  marinade if needed)
• 1 large egg
• 1 small bunch of spinach leaves, washed and drained
• 9 oz  of  sweet potato glass noodles (dangmyeon)
• 2 green onions, cut  into 2″ long pieces
• 1 cup of yellow onion thinly sliced
• 1 medium carrot julienned cut
• ½ red bell pepper, cut into thin strips
•  black pepper and salt to taste
• vegetable oil

1. Marinate beef and shitake mushrooms with 1 garlic clove minced, 1 1/2 tsp. of sugar, 3 tsp of soy sauce, 1 1/2 tsp of sesame oil, and black pepper to taste. Mix ingredients together and let it marinade in the fridge for 30 minutes.

2. Prep vegetables as described above.

3. Blanch spinach in boiling water for 2 minutes (keep the boiling water because we are going to cook our noodles in the same pot). Rinse with cold water and drain off excess liquid, chop spinach, and marinate spinach with 1/2 Tbsp. of soy sauce and 1/2 a Tbsp. of sesame oil.

4. Cook sweet potato glass noodles according to package instructions.  Drain noodles and rinse with cold water.  The noodles will be very long.  You will have to cut the noodles with scissors for easier eating. Set aside.

5. Scramble an egg.  Heat a thin layer of oil. When oil is heated, add the egg and let the egg coat bottom of entire pan. Flip egg over. When egg is cooked on both sides, chiffonade the egg.

6. Heat oil in the wok. Saute yellow onions, garlic, and green onions. Season with salt.  Set aside.

7. Saute bell peppers and carrots until tender and set aside.

8. Saute the beef and mushroom mixture.  Once cooked thru, add the noodles to the pan with the vegetables.

9. Season the noodle and vegetable mixture with 3 tsp. of sugar, 2 tbsp. of soy sauce, 2 tbsp. of sesame oil, and ground black pepper. (Double the marinade if needed)

10. Garnish with egg and serve.