Japchae Korean Noodles

Cook Time 30 minutes

Servings 4-6

Ingredients

300g dang myun noodles (dried Korean potato starch noodles)

Vegetable oil

300g eye fillet, cut into thin strips

1 onion, thinly sliced

1 carrot, peeled and cut into 5 cm thin batons

1 red capsicum, deseeded and cut into thin strips

10 fresh shiitake mushrooms, thinly sliced

1 large bunch English spinach, stems trimmed

¼ cup soy sauce

¼ cup (60ml) sesame oil

2 tbs roasted white sesame seeds

1 tsp minced garlic  

1 tbsp white sugar

Salt and freshly ground black pepper, to taste

Extra soy sauce

Extra tbsp sugar

Extra water

Extra sesame oil

Marinade for Beef

1 tbsp soy sauce

1 tbsp sesame oil

½ tsp minced garlic

1 tbsp minced onion

¼ tsp salt

¾ tsp sugar

Method

Mix the marinade for the beef and gently coat the sliced beef. Allow to marinate for an hour in the fridge.

Heat 1 tablespoon of vegetable oil in a frying pan over medium heat and cook the onion for about 3 minutes until sweated down and fragrant, lightly season with salt then transfer to a large mixing bowl and set aside. Do not allow to the onions to brown.

Heat another tablespoon of vegetable oil in the same frying pan over medium heat and stir-fry the carrot and capsicum together for a few minutes until slightly softened and season lightly with salt. Add to the bowl of cooked onion.

Heat another tablespoon of vegetable oil in the same frying pan over high heat and fry the mushrooms for 1 minute stirring well. Then add 1 tablespoon of soy sauce, ½ tbs sugar and 1 tbs water. Cook for a further 2 minutes until the mushrooms start to soften. Add to the bowl.

Blanch the spinach for 1 minute in a saucepan of salted boiling water, then drain and rinse a few times under cold running water. Squeeze out excess liquid from the spinach using your hands in batches. Chop the squeezed spinach into 5 cm increments and transfer to a separate bowl. Mix well 1 tablespoon of sesame oil and ½ teaspoon of salt, ¼ teaspoon of ground black pepper. Add to the bowl of prepared vegetables.

Cook the dang myun noodles in a large saucepan of boiling water for about 4-5 minutes until tender, then transfer to a colander and rinse twice under cold running water until noodles are still warm but not starchy. Drain well and set aside. Cut the drained noodles into quarters with scissors.

Pan fry the beef on high heat with 2 tablespoons of vegetable oil until the beef is just cooked through. Add to the prepared vegetables.

Transfer the cut noodles to the large bowl with the prepared vegetables. In a separate bowl, combine the ¼ cup soy sauce, ¼ cup sesame oil, 2 tablespoons roasted white sesame seeds, 1 teaspoon minced garlic and 1 tablespoon of white sugar. Add to the noodles, beef and vegetable and toss through to ensure that they are all thoroughly coated with the dressing. Season to taste and serve warm.