It's National Noodle Day! What better way to celebrate than to talk about one of my favorite comfort foods. I am a fan of Korean food, but even though I am within walking distance from some of the best spots of Little Korea in Boston (aka Allston), I want to enjoy a bowl of noodles in the comfort of my own home.
If you're like me, maybe you've been wondering how to make Japchae, also known as Chapchae, and here's the how-to, from me to you!
Time: 60 Minutes | Yield: 3-5 Servings
- 6 oz clear sweet potato noodles (dangmyeon)
- 1 large onion, chopped (I personally prefer a vidalia onion)
- 8 shitake mushrooms, sliced
- 2 garlic cloves, chopped
- 1 lb ground beef
- 3 oz chopped spinach, sauteed
- 4 carrots, julienned
- 2 tbsp EVOO
- 2 tbsp sesame oil
- 2 tsp sesame seeds
- 1 tsp brown sugar
- 1/4 cup low-sodium soy sauce
- Salt & Pepper to taste
- In a large skillet, add EVOO over medium heat. When skillet is heated, add onion, mushrooms and carrots and cook gently until soft (approx five minutes). Set aside once cooked
- In a large pot, bring water to boil and cook sweet potato noodles until soft (per package instructions, about 20-30 minutes)
- In separate skillet, cook ground beef until well and set aside - draining excess juices
- Once noodles are cooked, cut in 6 inch lengths
- In large skillet, add 2 tbsp sesame oil and add garlic until fragrant, then add soy sauce and sugar until sugar dissolves
- Add all veggies (onion/mushroom/carrot mix + spinach), beef, and noodles and toss until sauce is absorbed
- Garnish with sesame seeds and serve immediately
Did you try this recipe out? Let me know how it went in the comments below!