Cherry & Dennis Recipes
Korean Japchae Glass Noodles
韓式雜菜炒粉絲
Recipe overview
Japchae is a Korean home-style dish of Korean sweet-potato glass noodles (dangmyeon), beef and separately cooked spinach, onion, carrot, red bell pepper and shiitake. Boil the noodles until springy, drain and season them before the final quick toss. It should be glossy and moist without pooling liquid, not Chinese fried vermicelli, soup noodles or thickly sauced noodles. Thaw beef in the refrigerator, never wash raw beef, keep raw and cooked tools separate, and cook it through; use a 63°C centre temperature with a 3-minute rest, or cook fully for vulnerable diners. Check soy, wheat and sesame allergens; soy sauce is high in sodium. Refrigerate leftovers promptly and reheat thoroughly.
01
Ingredients
Main Ingredients
- 250 g dry: dangmyeon only, cook springy Korean sweet-potato glass noodles
- 300 g: cut against grain into 5 mm strips; check for off odour or slime Thin beef
- 250 g: blanch, cool, squeeze dry and cut 5 cm Spinach
- 180 g, carrot 150 g, red bell pepper 150 g, fresh shiitake 150 g: slice separately Onion
- 1.5 tablespoons toasted white sesame to finish arlic cloves minced;
Beef marinade
- 1 tablespoon, sugar 1 teaspoon, sesame oil 1 teaspoon, white pepper 1/8 teaspoon light soy sauce
Noodle seasoning
- 3 tablespoons, sugar 1.5 tablespoons, sesame oil 1.5 tablespoons light soy sauce
Oil for batch stir-frying
- 2 tablespoons neutral cooking oil
Final flavour adjustment
- up to 1 teaspoon light soy sauce
- up to 1/2 teaspoon, optional sesame oil
02
Tools
- Large stainless pot with lid, 30 cm non-stick pan, wooden spoon, silicone spatula, tongs, colander
- Large stainless pot with lid, 30 cm non-stick pan, wooden spoon, silicone spatula, tongs, colander
- Large stainless pot with lid, 30 cm non-stick pan, wooden spoon, silicone spatula, tongs, colander
- Large stainless pot with lid, 30 cm non-stick pan, wooden spoon, silicone spatula, tongs, colander
- Large stainless pot with lid, 30 cm non-stick pan, wooden spoon, silicone spatula, tongs, colander
- Large stainless pot with lid, 30 cm non-stick pan, wooden spoon, silicone spatula, tongs, colander
- Large and glass bowls, measuring cup, knife, two boards, chopsticks, scissors, kitchen paper, thermometer, white plates
- Large and glass bowls, measuring cup, knife, two boards, chopsticks, scissors, kitchen paper, thermometer, white plates
- Large and glass bowls, measuring cup, knife, two boards, chopsticks, scissors, kitchen paper, thermometer, white plates
- Large and glass bowls, measuring cup, knife, two boards, chopsticks, scissors, kitchen paper, thermometer, white plates
- Large and glass bowls, measuring cup, knife, two boards, chopsticks, scissors, kitchen paper, thermometer, white plates
- Large and glass bowls, measuring cup, knife, two boards, chopsticks, scissors, kitchen paper, thermometer, white plates
- Large and glass bowls, measuring cup, knife, two boards, chopsticks, scissors, kitchen paper, thermometer, white plates
- Large and glass bowls, measuring cup, knife, two boards, chopsticks, scissors, kitchen paper, thermometer, white plates
03
Steps
Step 1
Step 1
Fully thaw beef in the refrigerator; check it, do not wash it, and cut 5 mm strips against the grain.
Step 2
Step 2
Toss with beef marinade, cover and refrigerate 15–20 minutes.
Step 3
Step 3
On a clean board, separately prepare onion, carrot, pepper, shiitake and garlic.
Step 4
Step 4
Blanch spinach 30–45 seconds, cool, squeeze completely dry and cut 5 cm.
Step 5
Step 5
Boil dangmyeon until translucent and springy; drain well.
Step 6
Step 6
Season drained noodles; cut only overly long strands.
Step 7
Step 7
Use a little oil to stir-fry vegetables in batches, retaining colour and shape.
Step 8
Step 8
Stir-fry beef separately until cooked; reach 63°C then rest 3 minutes, or cook fully for vulnerable diners.
Step 9
Step 9
Combine cooked beef, dry spinach and cooked vegetables in a clean bowl.
Step 10
Step 10
Return seasoned noodles to the black pan and warm quickly.
Step 11
Step 11
Add everything and toss 1–2 minutes; add neither water nor cornstarch.
Step 12
Step 12
Plate and sprinkle sesame; noodles should be glossy, moist and not pooled with sauce.
Common mistakes
- Overcooked noodles turn soft
- unsqueezed spinach waters the dish
- frying everything together steams it
- raw-beef tools contaminate cooked food
- too much soy sauce is salty
- cornstarch or water makes an un-Japchae thick sauce.
Tips
Drain noodles while springy; squeeze spinach very dry; stir-fry vegetables separately; cook beef separately; use a clean bowl to combine; taste only at the end; refrigerate leftovers within 2 hours and reheat once thoroughly.
