One-Pot Japchae
One-Pot Japchae
Ingredients
For the Beef Marinade
- 300 g beef strips, (rump)
- 2 garlic, cloves, minced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
For the Vegetables
- 1 brown onion, sliced thinly
- 1 yellow capsicum, large, sliced into strips
- 2 carrots, medium, julienned
- 6-8 button mushrooms, medium, sliced
- 2 cups raw spinach
- 1 pinch salt, to taste
For the Noodles
- 300 g Korean sweet potato noodles
For the Sauce
- 1/4 cup light soy sauce
- 1 tablespoon brown sugar, heaped (or honey)
- 3 garlic, cloves, minced
- 1/2 teaspoon black pepper, optional
Other
- 3 eggs
- 1 tablespoon oil, for cooking, as needed
Instructions
- 1
In a medium bowl, combine the beef strips with 2 minced garlic cloves, 1 tablespoon light soy sauce, and 1 teaspoon sesame oil. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Place the Korean sweet potato noodles in a large bowl and cover them completely with cold water. Let them soak for at least 1 hour.
⏱️ 60 min
- 3
While the noodles soak, prepare the omelette. Whisk the 3 eggs in a small bowl. Heat a lightly oiled non-stick pan over medium heat. Pour in the egg mixture and cook until set, flipping once if desired, to make a thin omelette. Remove from pan, let cool slightly, then roll and slice into thin strips. Set aside.
⏱️ 5 min
- 4
In a small bowl, whisk together 1/4 cup light soy sauce, 1 heaped tablespoon brown sugar, 3 minced garlic cloves, and optional 1/2 teaspoon black pepper. Set aside.
⏱️ 3 min
- 5
Heat a large pot or deep skillet over medium-high heat. Add a little oil if needed. Add the marinated beef strips and sear until browned on all sides. Remove the beef from the pot and set aside.
⏱️ 5 min
- 6
In the same pot, add a little more oil if necessary. Add the sliced brown onion, yellow capsicum strips, julienned carrots, and sliced button mushrooms. Stir-fry until the vegetables are softened, about 5-7 minutes. Season lightly with a pinch of salt.
⏱️ 7 min
- 7
Drain the soaked sweet potato noodles thoroughly. Add the drained noodles, raw spinach, and the browned beef back into the pot with the stir-fried vegetables.
⏱️ 2 min
- 8
Pour the prepared sauce evenly over the ingredients in the pot. Mix everything together as thoroughly as possible to coat the noodles and vegetables with the sauce.
⏱️ 3 min
- 9
Cover the pot and reduce the heat to medium-low. Let the noodles cook for 10 minutes, or until they are soft and have absorbed most of the sauce. Stir occasionally to prevent sticking.
⏱️ 10 min
- 10
Once the noodles are cooked, remove from heat. Stir in the prepared egg strips. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Japchae
For the Beef Marinade
- 300 g beef strips, (rump)
- 2 garlic, cloves, minced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
For the Vegetables
- 1 brown onion, sliced thinly
- 1 yellow capsicum, large, sliced into strips
- 2 carrots, medium, julienned
- 6-8 button mushrooms, medium, sliced
- 2 cups raw spinach
- 1 pinch salt, to taste
For the Noodles
- 300 g Korean sweet potato noodles
For the Sauce
- 1/4 cup light soy sauce
- 1 tablespoon brown sugar, heaped (or honey)
- 3 garlic, cloves, minced
- 1/2 teaspoon black pepper, optional
Other
- 3 eggs
- 1 tablespoon oil, for cooking, as needed
Instructions
- 1
In a medium bowl, combine the beef strips with 2 minced garlic cloves, 1 tablespoon light soy sauce, and 1 teaspoon sesame oil. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Place the Korean sweet potato noodles in a large bowl and cover them completely with cold water. Let them soak for at least 1 hour.
⏱️ 60 min - 3
While the noodles soak, prepare the omelette. Whisk the 3 eggs in a small bowl. Heat a lightly oiled non-stick pan over medium heat. Pour in the egg mixture and cook until set, flipping once if desired, to make a thin omelette. Remove from pan, let cool slightly, then roll and slice into thin strips. Set aside.
⏱️ 5 min - 4
In a small bowl, whisk together 1/4 cup light soy sauce, 1 heaped tablespoon brown sugar, 3 minced garlic cloves, and optional 1/2 teaspoon black pepper. Set aside.
⏱️ 3 min - 5
Heat a large pot or deep skillet over medium-high heat. Add a little oil if needed. Add the marinated beef strips and sear until browned on all sides. Remove the beef from the pot and set aside.
⏱️ 5 min - 6
In the same pot, add a little more oil if necessary. Add the sliced brown onion, yellow capsicum strips, julienned carrots, and sliced button mushrooms. Stir-fry until the vegetables are softened, about 5-7 minutes. Season lightly with a pinch of salt.
⏱️ 7 min - 7
Drain the soaked sweet potato noodles thoroughly. Add the drained noodles, raw spinach, and the browned beef back into the pot with the stir-fried vegetables.
⏱️ 2 min - 8
Pour the prepared sauce evenly over the ingredients in the pot. Mix everything together as thoroughly as possible to coat the noodles and vegetables with the sauce.
⏱️ 3 min - 9
Cover the pot and reduce the heat to medium-low. Let the noodles cook for 10 minutes, or until they are soft and have absorbed most of the sauce. Stir occasionally to prevent sticking.
⏱️ 10 min - 10
Once the noodles are cooked, remove from heat. Stir in the prepared egg strips. Serve immediately.
⏱️ 2 min