clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Korean Japchae – 잡채

  • Total Time: 0 hours


Units Scale
  • 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 1/2 teaspoon honey with 1/2 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 1/4 ounces spinach leaves
  • 3 tbsp toasted sesame seeds, crushed
  • 3 tbsp Kadoya sesame oil
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • 1 1/2 tsp black pepper
  • ***
  • 2 tbsp vegetable oil
  • 2 eggs, lightly beaten


  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. 😉
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes