150 g Korean sweet potato starch noodles

100 g rib eye fillet, cut into strips

15 g sesame oil

120 g carrots rinsed, peeled & julienned

100 g yellow onion, peeled, rinsed & thinly sliced

50 g red capsicum / bell pepper, rinsed & julienned

5 dried shiitake mushroom, soaked, stems removed & thinly sliced

Beef Marinade

1 tbsp soy sauce

1 tsp rice wine (mirin)

1 tsp minced garlic

¼ tsp ground black pepper

1 tsp toasted sesame oil

Noodles & Mushroom Marinade

60 g soy sauce

20 g honey

15 g brown sugar

15 g toasted sesame oil

1 pinch ground black pepper

Garnish

1 tbsp toasted sesame seeds

Soak the sweet potato starch noodles in hot water for 30 minutes, or until they are soft and pliable.

Place the beef strips into a medium bowl. Add the “beef marinade” and gently mix the sauce into the meat. Cover the bowl and set it aside while you’re working on other ingredients.

Drain the noodles and cut them into shorter lengths, around 6-7 inches long. Add the mushroom slices together and marinade with "Noodles & Mushroom Marinade" and set aside.

Place sesame oil, onion, carrot and red bell pepper into the bowl and sauté for 5 min | 120°C | ⤺ Speed 1.

Add marinated noodles and mushroom to the bowl, cook 6 min | 120°C | ⤺ Speed spoon. Meanwhile, place a large frying pan over medium heat and add 1 tablespoon of sesame oil, pan sear the reserved beef fillets according to your preferred level of doneness.

Once the beef fillets are cooked to your liking, transfer the cooked noodles onto plates. Place the pan-seared beef on top of the noodles and sprinkle with additional sesame seeds for garnish. Enjoy!

Print Options:

Korean Japchae (Stir-fried Glass Noodles with Beef)

Ads Blocker Detected!!!