Beef Japchae

200g dried glass noodles (mung bean vermicelli or Korean sweet potato noodles), soaked
300g sirloin, rump or ribeye steak, thinly sliced
1 onion, thinly sliced
1 carrot, cut into fine matchsticks
½ red pepper, finely sliced
100g cabbage, finely shredded
2 tablespoons vegetable oil

The Beef Marinade

½ teaspoon salt
½ teaspoon sugar
1 teaspoon sesame oil

The Japchae Sauce

1 tablespoon oyster sauce
1½ tablespoons light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
½ teaspoon sugar
100ml chicken stock

PREPARATION

1. Soak the noodles according to the packet instructions, then drain well. Thinly slice the steak and marinate it with the salt, sugar and sesame oil. 
2. Prepare the onion, carrot, red pepper and cabbage, then mix together the oyster sauce, light soy sauce, dark soy sauce, sesame oil and sugar in a small bowl.

COOKING

1. Heat a wok over a high heat until smoking and add the vegetable oil.
2. Spread the steak into a single layer and sear without moving until well caramelised.
3. Turn the steak and cook briefly until still slightly pink in the centre, then remove from the wok and set aside.
4. Add the onion and stir-fry for about 30 seconds.
5. Add the carrot, red pepper and cabbage, stir-frying for another 30–60 seconds so the vegetables remain crisp.
6. Add the soaked glass noodles and return the steak to the wok.
7. Pour in the prepared sauce and toss everything together until evenly coated.
8. Allow the wok to regain its heat before pouring in the chicken stock.
9. Bring to a vigorous boil, then continue stir-frying over a high heat until the noodles absorb almost all of the liquid.
10. Toss everything together until the noodles are glossy and the sauce is fully absorbed.
11. Serve immediately.

12.  

    School of Wok Tips

    • Sear the steak first and remove it while still slightly undercooked so it stays tender when returned to the wok.
    • Keep the vegetables crisp by adding them in stages and cooking them quickly over a high heat.
    • Allow the noodles to absorb the sauce rather than serving with excess liquid in the wok.
    • Korean sweet potato noodles are traditional, but mung bean glass noodles make an excellent and widely available alternative.

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    FAQs

    What's the difference between Korean sweet potato noodles and glass noodles?
    Traditional japchae uses sweet potato starch noodles, which are slightly thicker and chewier. Mung bean glass noodles are a convenient substitute with a similar texture.

    Can I use another cut of beef?
    Yes. Sirloin, rump or ribeye all work well, provided they're sliced thinly for quick cooking.

    Can I make this vegetarian?
    Yes. Replace the beef with firm tofu or mushrooms, use vegetable stock and substitute the oyster sauce with vegetarian mushroom stir-fry sauce.