Korean noodles with beef and vegetables
4 servings
30 minutes
Korean noodles with beef and vegetables embody the spirit of Korean cuisine with a harmony of flavors and textures. This dish, known as 'Japchae', emerged during the Joseon dynasty and quickly became a favorite among Koreans due to its richness and simplicity in preparation. Tender beef stir-fried with garlic and soy sauce pairs with crunchy vegetables, creating a rich flavor balanced by the sweetness of sugar and the aroma of sesame oil. The noodles absorb all the juices, becoming silky and elastic. Japchae can be served as a standalone dish or as a side to meat and vegetable main courses, making it perfect for festive gatherings or cozy family dinners.
1
Pre-cook the noodles until al dente.
- Noodles: 500 g
2
In a pan over high heat, heat 1 tbsp of oil, add the julienned carrot. Season with salt and pepper and sauté for about 3 minutes until the carrot is tender.
- Canola oil: 3 tablespoons
- Carrot: 2 pieces
- Salt: to taste
- Ground white pepper: to taste
3
Then place the carrots in a large bowl. Add 1 tablespoon of oil to the pan. Thinly slice the onion, pepper, and mushrooms, and sauté them in the pan. Transfer the cooked vegetables and mushrooms to the bowl with the carrots.
- Canola oil: 3 tablespoons
- Onion: 2 heads
- Red sweet pepper: 1 piece
- Button mushrooms: 100 g
4
Wipe the pan, heat the remaining oil, and sauté the thinly sliced beef and minced garlic for about 4 minutes. Pour in the soy sauce and add sugar. Cook until the sugar dissolves.
- Canola oil: 3 tablespoons
- Filet mignon: 250 g
- Garlic: 1 clove
- Soy sauce: 1 glass
- Sugar: 0.5 glass
5
Pour the mixture over the vegetables in the bowl. Add the cooked noodles, sesame oil, and mix. Sprinkle with chopped green onions and sesame seeds. Enjoy your meal!
- Noodles: 500 g
- Sesame oil: 2 tablespoons
- Spring onion: 1 bunch
- Sesame seeds: 1 tablespoon