Korean Sweet Potato Noodles (Japchae) recipe
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Ingredients
- ¼ cup soy sauce 4 teaspoons mirin (Japanese sweet wine) 1 tablespoon sesame oil 2 cloves garlic, minced 1 teaspoon ground black pepper 1 pound flank steak, sliced across the grain ¼ tablespoon soy sauce 2 tablespoons honey 1 tablespoon sesame oil 1 pinch ground black pepper 8 ounces Korean sweet potato noodles (dangmyun) 1 egg 2 cups baby spinach, or more to taste 1 teaspoon light olive oil 1 large carrot, cut into matchsticks ½ onion, sliced
Nutrition Info
- 282.9 caloriescarbohydrate: 33 gcholesterol: 47.8 mgfat: 9.9 gfiber: 1.2 gprotein: 14.2 gsaturatedFat: 2.3 gservingSize: -sodium: 909.6 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Korean Sweet Potato Noodles (Japchae)
Directions
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Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak, stir to coat. Marinate for at least 30 minutes.
Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl, stir sauce well.
Fill a large pot with water and bring to a rolling boil, stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce, toss to coat.
Whisk egg in a bowl. Heat a skillet over medium-low heat, pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Heat olive oil in a large skillet over medium-high heat. Add carrot and onion, saute until tender, about 5 minutes. Stir in steak and marinade, cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg, cook and stir until well combined and heated through, about 2 minutes.