Authentic Beef Japchae for Special Occasions
Hearty and Delicious Beef Japchae Golden Recipe
Create a professional-looking and incredibly tasty Beef Japchae right in your own kitchen. This recipe is perfect for entertaining guests or for any special day, offering a rich and satisfying meal for the whole family.
Main Ingredients
- Beef (for Japchae) 200g
- 1 Onion (medium)
- 5 Shiitake mushrooms
- 1 handful of soaked wood ear mushrooms (approx. 10g dried)
- 2/3 Yellow bell pepper
- 2/3 Red bell pepper
- 2/3 Carrot (medium)
- 1/2 bunch Spinach
- 3 Eggs
- 400g Glass noodles (dangmyeon)
Beef Marinade
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the beef for Japchae (200g). Gently pat dry any excess moisture with a paper towel. If the beef strips are long, you can cut them into more manageable lengths. Place the beef in a bowl and add the marinade ingredients: 1 Tbsp minced garlic, 1 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well by massaging the ingredients into the beef. Cover with plastic wrap and let it marinate in the refrigerator for at least 15 minutes for a deeper flavor.
Step 2
Soak the wood ear mushrooms (1 handful, about 10g dried) in lukewarm water for about 20-30 minutes until fully rehydrated. Once softened, rinse them thoroughly under running water, squeeze out excess water, and slice them into bite-sized pieces.
Step 3
Wash the onion (1), shiitake mushrooms (5), bell peppers (2/3 yellow, 2/3 red), and carrot (2/3) and remove any stems or cores. Slice them all into long, thin strips approximately 0.3-0.5 cm thick. For the carrot, slicing it thinly (around 3mm) ensures it cooks at a similar rate to the other vegetables. Slice the rehydrated wood ear mushrooms into strips as well.
Step 4
Heat a generous amount of vegetable oil in a large pan over medium-high heat. Stir-fry the sliced vegetables and mushrooms separately, seasoning each with a pinch of salt and pepper as you go. This step helps to bring out the individual flavors and textures of each ingredient. It’s recommended to stir-fry ingredients with darker colors first to prevent them from staining lighter ones, but if time is short or color mixing is not a concern, you can stir-fry them together. (Recommended order: Onion → Shiitake mushrooms → Wood ear mushrooms → Bell peppers → Carrot). For the spinach, briefly blanch it or lightly stir-fry it just before serving.
Step 5
In a small bowl, crack the 3 eggs and whisk them until smooth, removing the chalazae. Lightly oil a non-stick pan and set it over low heat. Pour the whisked egg thinly to create an omelet. Cook until set, then flip and cook briefly on the other side. Let the egg omelet cool slightly, then slice it into thin strips. These egg strips will be used as a garnish later.
Step 6
Now, let’s prepare to cook the glass noodles. Fill a large pot with plenty of water and bring it to a boil over high heat. While the water is heating, cook the marinated beef in a separate pan over high heat, stirring constantly to prevent clumping, until it’s fully cooked.
Step 7
Once the water is boiling, add the glass noodles (400g) and cook for about 1-2 minutes less than the time indicated on the package (usually around 11 minutes). While the noodles are cooking, prepare the noodle seasoning. In the pan used for the beef, add 10 Tbsp soy sauce and 4 Tbsp corn syrup (or oligosaccharide) and bring it to a simmer. When the noodles are done, immediately drain them in a colander and rinse them quickly under cold water to prevent them from sticking together.
Step 8
As soon as the noodle seasoning mixture begins to bubble, add the drained glass noodles and 4 Tbsp of vegetable oil. Stir-fry vigorously over high heat using chopsticks or tongs, ensuring the noodles are evenly coated with the seasoning. Taste the noodles and add more soy sauce or corn syrup if needed to achieve your desired flavor. Continue stir-frying until the sauce has thickened and coats the noodles beautifully, with little liquid remaining.
Step 9
This is the final assembly! In a large bowl or wok, combine the cooked beef, all the separately stir-fried vegetables and mushrooms, and the seasoned glass noodles. Add the finishing touches: 4 Tbsp of sesame oil and 3 Tbsp of toasted sesame seeds. Wearing disposable gloves is recommended for easy mixing. Gently toss everything together until all ingredients are well combined and coated with the delicious sauce.
Step 10
Transfer the finished Japchae to a large serving plate, arranging it attractively. Garnish with the sliced egg omelet strips prepared earlier. This Beef Japchae is best enjoyed immediately while it’s warm and flavorful!