Japchae with Wagyu and Shrimp
Japchae with Wagyu and Shrimp
Ingredients
For the Beef
- 250 g dry-aged American Wagyu Zabuton, or any cut of steak, thinly sliced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
For the Shrimp
- 250 g large shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 tablespoon crab soy sauce
For the Vegetables
- 1 white onion, sliced
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 100 g shiitake mushrooms, sliced
- 200 g spinach
- 1/4 teaspoon salt, for spinach
- 1 teaspoon sesame oil, for spinach
- 2 tablespoons chives, finely chopped, for garnish
For the Noodles & Sauce
- 500 g Korean cut vermicelli (dangmyeon)
- 3 tablespoons crab soy sauce, for noodle sauce
- 2 tablespoons mirin
- 2 tablespoons corn syrup
- 1 tablespoon brown sugar, for noodle sauce
- 2 tablespoons avocado oil, for noodle sauce
For Assembly
- 1 tablespoon sesame seeds, for garnish
- 1 tablespoon sesame oil, for mixing
- as needed cooking oil
Instructions
- 1
Slice the steak into thin strips. In a mixing bowl, combine the sliced beef with 1 tablespoon brown sugar, 2 tablespoons soy sauce, 1 minced garlic clove, 1/4 teaspoon black pepper, and 1 teaspoon sesame oil. Mix thoroughly to marinate. Set aside.
⏱️ 10 min
- 2
Peel and devein the shrimp. In a separate bowl, combine the shrimp with 1 minced garlic clove and 1 tablespoon crab soy sauce. Mix to marinate. Set aside.
⏱️ 10 min
- 3
Prepare the vegetables: slice the white onion, julienne the carrots, slice the red and orange bell peppers, and slice the shiitake mushrooms. Bring a pot of water to a boil. Blanch the spinach for 30 seconds. Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking. Squeeze out excess water from the spinach and season with 1/4 teaspoon salt and 1 teaspoon sesame oil.
⏱️ 15 min
- 4
Heat a pan with a little cooking oil over medium-high heat. Cook the sliced onions until softened (about 3-4 minutes). Remove and place on a large tray. Repeat this process for the bell peppers (2-3 minutes), shiitake mushrooms (3-4 minutes), and carrots (3-4 minutes), cooking each vegetable separately to preserve its color and flavor. Add them all to the tray.
⏱️ 15 min
- 5
Finely chop the chives and set aside for garnish.
⏱️ 2 min
- 6
In the same pan, add a little beef fat (if available) or cooking oil. Cook the marinated beef strips until done (about 3-5 minutes). Remove and place on a separate tray. In the same pan, cook the marinated shrimp until pink and cooked through (about 2-3 minutes per side). Remove and set aside.
⏱️ 10 min
- 7
Bring a large pot of water to a rolling boil. Add the 500g Korean cut vermicelli (dangmyeon) and boil for 6 to 8 minutes. Drain the cooked noodles and rinse them under cold running water to prevent sticking.
⏱️ 10 min
- 8
In a wok or large pan, combine 3 tablespoons crab soy sauce, 2 tablespoons mirin, 2 tablespoons corn syrup, 1 tablespoon brown sugar, and 2 tablespoons avocado oil. Cook the sauce over medium heat, stirring, until it thickens (about 3-5 minutes). Add the drained and rinsed noodles to the thickened sauce. Stir and toss the noodles to ensure they are fully coated and finish cooking in the sauce for about 2 minutes. Transfer the sauced noodles to a large tray and spread them out to cool down slightly for 15 minutes.
⏱️ 20 min
- 9
Once the noodles have cooled, transfer them to a very large mixing bowl. Add the cooked carrots, bell peppers, spinach, shiitake mushrooms, onions, and cooked steak to the bowl with the noodles. Sprinkle 1 tablespoon sesame seeds and drizzle 1 tablespoon sesame oil over the ingredients. Mix all ingredients thoroughly by hand (wearing gloves is recommended) until well combined.
⏱️ 8 min - 10
Serve the Japchae in a bowl. Arrange the cooked shrimp on top of the Japchae. Garnish with the chopped chives. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japchae with Wagyu and Shrimp
For the Beef
- 250 g dry-aged American Wagyu Zabuton, or any cut of steak, thinly sliced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
For the Shrimp
- 250 g large shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 tablespoon crab soy sauce
For the Vegetables
- 1 white onion, sliced
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 100 g shiitake mushrooms, sliced
- 200 g spinach
- 1/4 teaspoon salt, for spinach
- 1 teaspoon sesame oil, for spinach
- 2 tablespoons chives, finely chopped, for garnish
For the Noodles & Sauce
- 500 g Korean cut vermicelli (dangmyeon)
- 3 tablespoons crab soy sauce, for noodle sauce
- 2 tablespoons mirin
- 2 tablespoons corn syrup
- 1 tablespoon brown sugar, for noodle sauce
- 2 tablespoons avocado oil, for noodle sauce
For Assembly
- 1 tablespoon sesame seeds, for garnish
- 1 tablespoon sesame oil, for mixing
- as needed cooking oil
Instructions
- 1
Slice the steak into thin strips. In a mixing bowl, combine the sliced beef with 1 tablespoon brown sugar, 2 tablespoons soy sauce, 1 minced garlic clove, 1/4 teaspoon black pepper, and 1 teaspoon sesame oil. Mix thoroughly to marinate. Set aside.
⏱️ 10 min - 2
Peel and devein the shrimp. In a separate bowl, combine the shrimp with 1 minced garlic clove and 1 tablespoon crab soy sauce. Mix to marinate. Set aside.
⏱️ 10 min - 3
Prepare the vegetables: slice the white onion, julienne the carrots, slice the red and orange bell peppers, and slice the shiitake mushrooms. Bring a pot of water to a boil. Blanch the spinach for 30 seconds. Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking. Squeeze out excess water from the spinach and season with 1/4 teaspoon salt and 1 teaspoon sesame oil.
⏱️ 15 min - 4
Heat a pan with a little cooking oil over medium-high heat. Cook the sliced onions until softened (about 3-4 minutes). Remove and place on a large tray. Repeat this process for the bell peppers (2-3 minutes), shiitake mushrooms (3-4 minutes), and carrots (3-4 minutes), cooking each vegetable separately to preserve its color and flavor. Add them all to the tray.
⏱️ 15 min - 5
Finely chop the chives and set aside for garnish.
⏱️ 2 min - 6
In the same pan, add a little beef fat (if available) or cooking oil. Cook the marinated beef strips until done (about 3-5 minutes). Remove and place on a separate tray. In the same pan, cook the marinated shrimp until pink and cooked through (about 2-3 minutes per side). Remove and set aside.
⏱️ 10 min - 7
Bring a large pot of water to a rolling boil. Add the 500g Korean cut vermicelli (dangmyeon) and boil for 6 to 8 minutes. Drain the cooked noodles and rinse them under cold running water to prevent sticking.
⏱️ 10 min - 8
In a wok or large pan, combine 3 tablespoons crab soy sauce, 2 tablespoons mirin, 2 tablespoons corn syrup, 1 tablespoon brown sugar, and 2 tablespoons avocado oil. Cook the sauce over medium heat, stirring, until it thickens (about 3-5 minutes). Add the drained and rinsed noodles to the thickened sauce. Stir and toss the noodles to ensure they are fully coated and finish cooking in the sauce for about 2 minutes. Transfer the sauced noodles to a large tray and spread them out to cool down slightly for 15 minutes.
⏱️ 20 min - 9
Once the noodles have cooled, transfer them to a very large mixing bowl. Add the cooked carrots, bell peppers, spinach, shiitake mushrooms, onions, and cooked steak to the bowl with the noodles. Sprinkle 1 tablespoon sesame seeds and drizzle 1 tablespoon sesame oil over the ingredients. Mix all ingredients thoroughly by hand (wearing gloves is recommended) until well combined.
⏱️ 8 min - 10
Serve the Japchae in a bowl. Arrange the cooked shrimp on top of the Japchae. Garnish with the chopped chives. Serve immediately and enjoy!
⏱️ 5 min