Japchae (Stir-Fried Glass Noodles)

Name: Japchae (Stir-Fried Glass Noodles)
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: 4
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

Serves
4

PENNY DE LOS SANTOS

By Kyung Up Lim

Published on October 22, 2012

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

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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.

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.