Beef Main

Korean noodles (japchae)

Name: Korean noodles (japchae) recipe
Yield: 4
Ingredients: 200g Korean sweet potato noodles (see note); 60ml vegetable oil; 1/2 bunch English spinach, washed, stems discarded, leaves chopped; 100g shiitake mushrooms, thinly sliced; 1 large carrot, cut into thin matchsticks; 60ml soy sauce; 3 1/2 tsp mirin; 1 1/2 tsp brown sugar; 1 tsp glucose syrup; 3 tsp sesame oil; Toasted sesame seeds, to serve; 400g beef stir-fry strips; 8 garlic cloves, crushed; 40.00 ml soy sauce; 2 1/2 tsp caster sugar

Rate now

Jump to recipe

by Eun Hee An

Jul 18, 2024

This easy Korean beef noodles recipe is the perfect comfort food for a slow and cosy weekend in. Juicy strips of beef are marinaded in a fragrant mixture of garlic, soy sauce and caster sugar that add a tangy sweetness to the sweet potato noodles. Stir in a handful of English spinach, thin carrot matchsticks and earthy shiitake mushrooms for some added texture and you've got yourself a hearty, delicious dinner.

This recipe is by Eun Hee An.

200g Korean sweet potato noodles (see note)
1/4 cup (60ml) vegetable oil, plus 2 tsp extra
1/2 bunch English spinach, washed, stems discarded, leaves chopped
100g shiitake mushrooms, thinly sliced
1 large carrot, cut into thin matchsticks
1/4 cup (60ml) soy sauce
3 1/2 tsp mirin
1 1/2 tsp brown sugar
1 tsp glucose syrup
3 tsp sesame oil
Toasted sesame seeds, to serve

Marinated beef

400g beef stir-fry strips
8 garlic cloves, crushed
2 tbs soy sauce
2 1/2 tsp caster sugar

Method

1.

For the beef, place all ingredients in a bowl, season to taste and toss to combine. Set aside to marinate for 1 hour.
2.

Place the noodles in a large bowl and cover with warm water. Soak for 1 hour.
3.

Heat the oil in a large wok over medium-high heat. Cook beef, tossing frequently, for 2 minutes, or until browned (set aside now if you like your beef rare). Add the spinach, shiitake and carrot, and stir-fry for 2-3 minutes or until vegetables are just cooked but still have some bite. Season.
4.

Place soy sauce, mirin, sugar, glucose syrup and 2 tsp extra vegetable oil in a medium saucepan with 1/2 cup (125ml) water. Bring to the boil over medium-high heat. Drain noodles and add to liquid.
5.

Cook, stirring constantly, for 2 minutes, or until all liquid has been absorbed. Remove from heat. Add sesame oil and season.
6.

Stir beef and vegetables through noodles. Divide among serving bowls. Sprinkle with sesame seeds to serve.

Rate now

Recipe Notes

Korean sweet potato noodles (dangmyeon) are available from selected supermarkets and Asian grocers. Made from sweet potato starch, they have a chewy texture and slightly sweet flavour.