Description
If you like Asian-inspired noodle dishes, you will love Korean japchae. You would never know that these satisfying noodles are made from sweet potatoes and are gluten free! Serve with kimchi as a garnish.
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
Instructions
- 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 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; sauté 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 25 mins
Servings: 6