*This is the 3rd of a 4-part recipe series featuring lean cuts of beef. The first recipe is a Filipino dish – Boiled Chuck Shoulder Roast (Nilagang Baka) – which can be found HERE. The second recipe is a Japanese dish – Beef Bowl (Gyudon) – which can be found HERE.*
Spring break!! It’s going to be a 9-day “staycation” for us. After that month-long vacation in the Philippines over the holidays, we haven’t yet earned the right to go on another
spending spree vacation, at least not yet. Boo! Moving on…
Last weekend, I made one of our favorite Korean dishes, Japchae/Chapchae (Cellophane/Sweet Potato Noodles with Beef and Mixed Vegetables). I love being able to make our favorite restaurant dishes in our very own kitchen. It’s quite rewarding actually. That’s domesticated divaness for you. *wink*
Japchae is made from sweet potato noodles (dangmyeon) mixed with sauce (soy sauce, sesame seed oil, etc.) and stir-fried vegetables and marinated beef. In keeping with the lean cuts of beef theme, I used sirloin. Japchae can be served either hot or cold, as an appetizer or a main dish. It can be served atop a bed of rice, called japchae bap (bap is Korean for “rice”).
Here’s the recipe…
8 oz lean beef (Note: I used sirloin.)
1/2 lb sweet potato noodles (dangmyeon)
1 leek, sliced diagonally
4 dried shiitake mushrooms, soaked in water, stems removed and julienned
1 oz carrot, julienned
1 green bell pepper, julienned
3/4 t oil
salt and pepper to taste
1 omelet, cut into strips for garnish
2 T soy sauce
1 t sugar
1 t sake
1/2 t mirin
2 cloves garlic, crushed
a pinch of sesame seeds
finely chopped green onion
1 t sesame seed
2 1/2 t soy sauce
1 t sugar
1 1/2 t sesame oil
2 cloves garlic, crushed (Note: Use more if you love garlic)
pepper to taste
1. Cook the sweet potato noodles in boiling water for 3-4 minutes until transparent. Drain then cut into 2 1/2 inch length. (The noodles are very long!) Set aside.
2. Cut the beef into strips. Mix the beef marinade ingredients then add the beef. Set aside.
3. In a skillet, heat oil then add the (diagonally sliced) leek. Saute for a few seconds then add the the julienned mushrooms and vegetables. Season with salt and pepper. Saute briefly (about 2-3 minutes) then transfer to a plate and set aside.
4. Add a little bit of oil in the skillet where the vegetables were cooked. Once the oil is hot, add the beef strips and cook until done. Set aside.
5. In a bowl, combine the noodle sauce ingredients. Add the noodles and mix well, making sure the noodles are well-sauced.
6. Add the vegetables and beef to the sauced noodles. Mix lightly then transfer to a serving platter or serve in individual bowls. Garnish with omelet strips.
Yum! This turned out really good, so much so that it was quite difficult not to have seconds. I am definitely going to make this again..and again…and again. It will save us a trip to our favorite Korean restaurant, which is more than all right with me. After the Lenten season, I will be cooking more of our favorite Korean dishes. Korean barbecue, baby! ;)
Cheers and be safe, y’all. Mabuhay!
Disclosure: As part of the Foodbuzz Tastemaker Program in partnerhsip with the Texas Beef Council, I received a stipend to make the 4 lean beef recipes. Thank you Foodbuzz and Texas Beef Council! :)