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Korean Sweet Potato Noodles (Japchae)
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
85 minutes
Succulent marinated steak, vibrant vegetables, eggs, and chewy japchae noodles come together in a flavorful Korean stir-fry.
Ingredients:
  • 0.25 cup soy sauce
  • 4 teaspoons mirin (Japanese sweet wine)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 pound flank steak, sliced across the grain
  • 0.25 tablespoon soy sauce
  • 1 pinch ground black pepper
  • 8 ounces Korean sweet potato noodles (dangmyun)
  • 2 cups baby spinach, or more to taste
  • 1 teaspoon light olive oil
  • 1 large carrot, cut into matchsticks
  • 0.5 onion, sliced
Instructions:
  • In a bowl, mix together 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper. Add steak and stir to coat thoroughly. Let marinate for a minimum of 30 minutes.
  • In a large bowl, mix together 1/4 cup of soy sauce, honey, 1 tablespoon of sesame oil, and a pinch of pepper until well combined.
  • Fill a large pot with water and bring it to a vigorous boil. Add noodles and cook for about 5 minutes, stirring occasionally. Drain the noodles and toss them in the sauce to coat evenly.
  • In a bowl, whisk the egg. Heat a skillet over medium-low heat and pour in the whisked egg. Cook until firm, around 1 minute per side, then slice into strips.
  • Bring a pot of lightly salted water to a boil. Add spinach and cook for 1 minute until bright green. Drain and quickly cool in ice water to halt cooking. Drain well.
  • In a large skillet over medium-high heat, sauté carrots and onions in olive oil until tender, about 5 minutes. Add steak with marinade; cook until tender, 5 to 8 minutes. Mix in spinach, then add noodles and egg. Continue cooking and stirring until everything is well combined and heated through, about 2 minutes.

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