Beef Japchae
The Ultimate Golden Recipe for Beef Japchae! A Delightful Balance of Sweet and Savory.
To celebrate my husband’s birthday, I made this special Beef Japchae. It’s packed with tender beef and vibrant vegetables, making it perfect for any festive occasion.
Main Ingredients for Beef Japchae- Beef (for Shabu-shabu) 100g
- Glass noodles 120g
- Carrot 1/6
- Onion 1/2
- King oyster mushroom 1/2
- Oyster mushrooms 15-20
- Egg 1
- Chives 1 handful
- Sesame seeds, for garnish
Japchae Sauce- Soy sauce 3 Tbsp
- Sugar 2 Tbsp
- Black pepper 1 Tbsp
- Sesame oil 2 Tbsp
For Coating the Noodles- Soy sauce 1.5 Tbsp
- Oligosaccharide 1 Tbsp
- Cooking oil 1 Tbsp
- Sesame oil 1 Tbsp
Beef Marinade Ingredients- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Black pepper, a pinch (to taste)
- Soy sauce 3 Tbsp
- Sugar 2 Tbsp
- Black pepper 1 Tbsp
- Sesame oil 2 Tbsp
For Coating the Noodles- Soy sauce 1.5 Tbsp
- Oligosaccharide 1 Tbsp
- Cooking oil 1 Tbsp
- Sesame oil 1 Tbsp
Beef Marinade Ingredients- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Black pepper, a pinch (to taste)
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Black pepper, a pinch (to taste)
Cooking Instructions
Step 1
First, let’s marinate the beef to enhance the flavor of your Japchae. In a medium bowl, combine the Shabu-shabu style beef with the ‘Beef Marinade Ingredients’: 1 Tbsp soy sauce, 1 Tbsp sugar, and a pinch of black pepper. Gently mix to ensure the beef is well coated. Let it marinate for about 10 minutes; this will tenderize the meat and allow the flavors to penetrate beautifully.
Step 2
Now, prepare the vegetables that will bring vibrant colors and delightful textures to your Japchae. Thinly slice the carrot into matchsticks. Slice the onion similarly. Slice the king oyster mushroom into thin rounds or strips, and tear the oyster mushrooms into bite-sized pieces. Wash the chives and cut them into 5cm lengths.
Step 3
While it’s ideal to stir-fry vegetables separately to preserve their individual flavors, this recipe offers a convenient approach by stir-frying them together. Heat a little cooking oil in a pan over medium heat. Add the sliced onions, carrots, king oyster mushrooms, and oyster mushrooms. Stir-fry until the mushrooms soften and the vegetables become slightly translucent.
Step 4
It’s time to make the egg garnish that adds a touch of elegance to your Japchae. Crack one egg into a bowl and separate the yolk from the white. Lightly season each with a tiny pinch of salt and whisk them well. Pour each mixture thinly onto a lightly oiled pan heated over low heat. Cook until golden brown on one side, then flip and cook the other side briefly. Once cooked, set aside.
Step 5
After the egg crepes have cooled completely, thinly slice them into matchsticks. This will prevent them from breaking and ensure they look beautiful when arranged on top of the Japchae.
Step 6
Now, let’s cook the marinated beef. Heat a pan over medium heat and add the marinated beef. Stir-fry, breaking up any clumps with chopsticks or a spatula, until the beef is fully cooked through. Once cooked, transfer the beef to a separate plate.
Step 7
It’s time to bring all the components together. In a large bowl, combine the stir-fried vegetables, cooked beef, and the cut chives. We’re adding the chives raw to maintain their crisp texture and fresh, herbaceous aroma.
Step 8
Let’s prepare the delicious sauce that is the heart of any great Japchae. In a small bowl, whisk together the ‘Japchae Sauce’ ingredients: 3 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp black pepper, and 2 Tbsp sesame oil. Stir until the sugar is dissolved, creating a wonderfully fragrant sauce.
Step 9
We’ll be using the glass noodles directly without pre-soaking. Bring a large pot of water to a boil. Add 120g of glass noodles and cook for 6 minutes. The cooking time may vary depending on the type of noodles, so it’s a good idea to check the package instructions. Cook until they are tender yet still have a slight bite.
Step 10
Once the noodles have cooked for 6 minutes, immediately drain them in a colander. Rinse them briefly under cold water to stop the cooking process and enhance their chewy texture. Drain thoroughly to remove excess water.
Step 11
Now, we’ll coat the noodles to give them a beautiful sheen. In a pan, combine the ‘For Coating the Noodles’ ingredients: 1.5 Tbsp soy sauce, 1 Tbsp oligosaccharide, 1 Tbsp cooking oil, and 1 Tbsp sesame oil. Heat over medium-low heat until it starts to bubble gently. Add the cooked glass noodles and stir-fry quickly.
Step 12
Stir-fry for about 40 seconds to 1 minute, ensuring the noodles are evenly coated with the sauce. Keep stirring constantly to prevent them from sticking together. This quick stir-fry helps the noodles absorb the flavors and develop a lovely gloss.
Step 13
Add the coated noodles to the large bowl containing the vegetables, beef, and chives. Pour the prepared ‘Japchae Sauce’ over everything. Now, gently toss all the ingredients together until they are well combined and evenly seasoned. Taste and adjust the seasoning if necessary – add a little more soy sauce if it’s not salty enough, or a bit more sugar or oligosaccharide if you prefer it sweeter.
Step 14
Finally, transfer the beautifully mixed Japchae to a serving dish. Sprinkle generously with sesame seeds for a final touch of flavor and aroma. Your delicious Beef Japchae is now ready to be enjoyed while warm!
