When I was growing up in Korea, my grandmother would make japchae for family reunions. Whenever she started stir-frying the shredded beef and vegetables together in a big wok, I would wander into her kitchen, wondering when the party was going to begin. The finished dish is festive and delicious. I love the combination of slippery sweet potato noodles turned golden from the cooking juices and soy sauce, crunchy vegetables, and tender, juicy beef. For my own family, japchae is still a sign of celebration: Whenever I make it, my son walks in, asking when the party is starting. —Kyung Up Lim, executive chef of Michael's in New York City
Ingredients
- 3 Tbsp. canola oil
- 2 cups julienned carrots
- Kosher salt and freshly ground white pepper, to taste
- 2 cups thinly sliced onions
- 1 cup julienned red bell pepper
- 1 cup julienned button mushrooms
- 1 cup julienned filet mignon
- 1 clove garlic, minced
- 1⁄2 cup soy sauce
- 1⁄2 cup sugar
- 16 oz. dried Korean sweet potato noodles (called dangmyeon), soaked in boiling hot water until al dente
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. thinly sliced scallions
- 1 Tbsp. toasted sesame seeds
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Instructions
Step 1
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add carrots. Season with salt and pepper; cook, stirring, until half-tender, about 3 minutes. Transfer to a large bowl; repeat with 1 tablespoon oil, onions, peppers, and mushrooms. Wipe skillet clean; heat remaining oil. Add steak and garlic; cook until browned, about 4 minutes. Add soy sauce and sugar; cook until sugar dissolves. Pour over vegetables in bowl, add noodles and sesame oil, and toss. Garnish with scallions and sesame seeds.
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