As an adieu to the fancy weeknight cooking I’ve become accustomed to working from home for the past year, I whipped up one fabulous weeknight “last supper” — Chinese-style steamed halibut, sauteed pea shoots, sukjunamul, and a Korean-style noodle dish called japchae.
This kind of Chinese-Korean hodgepodge meal is my favorite, probably because I am a hodgepodge of these ethnicities myself. Add a couple sides of kimchi or sashimi, and you’ll find me clapping with excitement.
I had never attempted japchae before, but it seemed pretty straightforward — sweet potato noodles, veggies, and some beef. I happened to have a scattering of leftover veggies and beef from Shabu Sunday (a new tradition), so this recipe also helped clean out the fridge!
japchae: korean noodles
chewy happy food
* 8 ounces sweet potato noodles
* 1/2 bunch spinach (about 4 ounces), rinsed and trimmed
* 2 cloves garlic, minced
* 1 tablespoon plus 1 1/2 teaspoons sesame oil
* 1/4 teaspoon salt
* 1 tablespoon vegetable oil
* 6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
* 1/4 cup plus 1 teaspoon soy sauce
* 1/4 medium onion, sliced into thin wedges
* 4 fresh shiitake mushrooms, sliced
* 1 carrot, julienned
* 3 green onions, cut into 1-inch lengths, whites halved and separated
* 1/4 cup sugar (I used agave nectar to avoid dissolving issues)
* Toasted sesame seeds for garnish
Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds. Serves 4 to 5 as a side dish. Adapted from Quick and Easy Korean Cooking.