The Hirshon Korean Japchae – 잡채

Ingredients

• 7 ounces sirloin steak, thinly sliced
• ***
• Marinade:
• 1 tablespoon of soy sauce
• 1 teaspoon of soju (a Korean liquor, preferred) or mirin (sweetened Japanese sake) – if neither are available, try a mix of ½ teaspoon honey with ½ teaspoon white wine)
• 1 teaspoon of sugar
• 1 teaspoon of sesame oil (Kadoya brand preferred)
• 1 pinch salt
• 1 pinch pepper
• ***
• 9 ounces sweet potato starch noodle (dangmyeon -당면)
• 2 tbsp soy sauce
• 1 tbsp Kadoya sesame oil
• 2 tbsp peanut oil
• 1 large onion, sliced
• 3 cloves garlic, crushed
• 2 cloves fermented black garlic, crushed
• 1 bunch of leek (boo-choo 부추) or 3 spring onions, cut into thin strips
• 1 pickled carrot, cut into thin strips – (make by slicing thin strips of carrot into rice vinegar, leave 1 hour, drain and use)
• 12 fresh shiitake mushrooms, sliced
• 5 ¼ ounces spinach leaves
• 3 tbsp toasted sesame seeds, crushed
• 3 tbsp Kadoya sesame oil
• 2 tbsp soy sauce
• ½ tsp salt
• 1½ tsp black pepper
• ***
• FOR THE OMELET:
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten

Instructions

1. For the beef: mix all of the beef ingredients together in a bowl, cover and marinate in the fridge for at least half an hour.
2. For the noodles: prepare the noodles according to the packet instructions, then drain and rinse them in cold water. Place in a mixing bowl with the noodle seasoning mixture and toss until coated.
3. For the omelet: heat the vegetable oil in a large non-stick frying pan over medium-low heat. When hot, pour in the eggs to make a thin omelet. Cook slowly for 3-4 minutes, to avoid browning the omelet, then flip over and cook the other side until set.
4. Slide the omelet onto a chopping board and fold in half. Cut into 5mm strips, season with a pinch of salt and set aside.
5. For the vegetables: heat the vegetable oil in a wide, deep-sided pan over a medium heat. Tip in the onions and garlics and fry gently, without browning, for about 5 minutes, until softened and translucent.
6. Increase the heat to medium-high, add the marinated beef and any juices in the bowl and cook for 2 minutes. Stir in the leeks/spring onions, carrots, mushrooms and spinach. Cook for about 4-5 minutes, or until the vegetables are tender.
7. Tip in all the remaining vegetable ingredients, plus the noodles and stir-fry for about 2 minutes, or until the noodles are glossy and hot through. Add omelet shreds and serve at once. I do not find this dish to keep well in the fridge, so do not plan for leftovers - which shouldn't be an issue. 😉

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