Korean Japchae

March  4, 2010
4 Ratings
  • Serves 3-4
Author Notes

Korean Japchae... similar to Filipino pancit. —mtlabor

What You'll Need
  • 1 rib eye steak, thinly sliced and most fat removed
  • 1 bunch spinach
  • 2 carrots, peeled and julienned
  • 5 shiitake mushrooms, stems removed and sliced thinly
  • 3 garlic cloves, minced
  • 1 onion, sliced
  • handful of green onions, thinly sliced
  • 3 tablespoons soy sauce, divided
  • sesame oil
  • 1 tablespoon sugar, divided
  • 1 package, vermicelli rice noodles
  • 1/8 cup seasoned rice vinegar
  1. Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.
  2. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.
  3. Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.
  4. In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.
  5. Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.
  6. Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!

See what other Food52ers are saying.

  • mtlabor
  • Jennifer Ann
    Jennifer Ann

2 Reviews

mtlabor March 5, 2010
definitely makes for lots of leftovers!
Jennifer A. March 4, 2010
Sounds like a perfect weeknight meal (quick, tasty, not too many dishes - and great for lunch the next day)