Japchae
Ingredients
Sirloin steak
- 150g of sirloin steak, trimmed of fat and sliced into thin strips
Steak marinade
- 1 tbsp of soy sauce
- 1 tsp mirin
- 1/2 tsp garlic , crushed
- 1 tsp sesame oil
- freshly ground black pepper
Mushrooms and sweet potato noodles
- 70g of shiitake mushrooms , fresh, sliced (or dried shiitakes, soaked in water for 3 hours)
- 4 white mushrooms , sliced
- 250g of sweet potato noodles , (dangmyeon)
Mushroom and noodle marinade
- 4 tbsp of soy sauce
- 1 tbsp of runny honey
- 1 tbsp of soft brown sugar
- 1 tbsp of sesame oil
- freshly ground black pepper
Spinach
- 115g of baby spinach , rinsed and drained
Spinach marinade
- 1/2 tsp garlic , crushed
- 1 tsp sesame oil
Vegetables
- 3 spring onions , trimmed and sliced lengthways into strips
- 1 red pepper , julienned
- 1 carrot , peeled and julienned
- vegetable oil, 2-3 tbsp
Garnish
- 1 large egg , separated into white and yolk
- salt
- 1 tbsp of toasted sesame seeds
Method
1
To begin, place the strips of sirloin in a bowl with the soy sauce, mirin, crushed garlic, sesame oil and a grinding of fresh pepper. Stir and set aside to marinate while you prepare the rest of the ingredients
2
Place all of the mushroom and noodle marinade ingredients in a small bowl and stir to combine. Put 2 tablespoons of the mixture in a separate bowl, add the shiitake and white mushroom slices, stir to combine and leave to one side
3
Bring a large saucepan of water to the boil and add the spinach. Blanch for 30 seconds, then remove the spinach with a slotted spoon and place in a bowl of iced water to cool it down as quickly as possible. Keep the saucepan of water simmering while you prepare the spinach
4
Squeeze the spinach with your hands to remove as much water as possible and place the spinach in a bowl with the crushed garlic and sesame oil. Stir to combine and leave to one side
5
Bring the water that the spinach was cooked in back to the boil and add the noodles. Cook for 1 minute, stir the noodles then cover and simmer for a further 7 minutes. They should be soft and chewy. Drain the noodles in a sieve and rinse under the cold tap to stop them cooking further
6
Place the drained noodles in a large bowl and cut into them randomly with a pair of kitchen scissors a few times to shorten them. Add the rest of the mushroom and noodle marinade to the noodles, stir to combine and leave to one side
7
Next, prepare the egg garnish. Place a small frying pan over a low heat, add a teaspoon of vegetable oil and swirl it around the pan
8
Add a pinch of salt to the egg white, lightly whisk with a fork to combine and add to the pan, swirling to create a thin layer. Cook gently for one minute, flip over and cook for a further minute. Transfer to a plate, while you cook the egg yolk
9
Repeat the same process with the egg yolk and transfer to a plate. Once cool, cut both the cooked egg white and egg yolk into thin strips. Set aside
10
Place a wok or large frying pan over a medium-high heat and add a couple of teaspoons of vegetable oil
11
Add the spring onions and stir-fry until they are translucent. Transfer to the bowl of noodles
12
Add another couple of teaspoons of oil to the frying pan, along with the carrots, and stir-fry for a minute. Add the red pepper and stir-fry for another minute before transferring to the noodle bowl
13
Add another couple of teaspoons of oil and stir-fry the mushrooms for a couple of minutes. Transfer to the noodle bowl
14
Finally add another 2 teaspoons of oil to the pan and stir-fry the beef for a couple of minutes before adding to the noodle bowl
15
Stir all of the ingredients in the noodle bowl together and serve topped with the egg strips and a sprinkle of sesame seeds
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