Zubereitung

Whisk 45 ml of the soy sauce, 10 g of the brown sugar, half of the garlic, and 10 ml of the sesame oil in a bowl. Add the beef, toss to coat, and let it marinate for 15 minutes while you prepare the vegetables.

Bring a large pot of salted water to a boil. Add the sweet potato starch noodles and simmer according to the package directions, usually 6 to 8 minutes, until pliable and just tender. Drain, rinse under cold water, and drain well.

While the noodles cook, combine the remaining soy sauce, brown sugar, garlic, and 10 ml of sesame oil in a small bowl. Toss the drained noodles with half of this mixture and set aside so they absorb the seasoning.

Heat a large skillet or wok over medium-high heat. Add the onion and carrot with 5 ml of sesame oil and sauté for 2 to 3 minutes, until the onion is translucent but the carrot still has a little bite. Transfer to a large bowl.

Add the bell pepper and shiitake mushrooms to the skillet and sauté for 3 to 4 minutes, until the pepper is bright and lightly softened and the mushrooms are tender. Transfer them to the bowl with the onion and carrot.

Add the spinach to the warm skillet and sauté for 1 to 2 minutes, just until wilted. Remove it, squeeze out excess moisture once cool enough to handle, and add it to the vegetable bowl.

Return the skillet to medium-high heat. Add the marinated beef in a single layer and sauté for 3 to 5 minutes, turning once, until browned and the center reaches 74°C. Remove from the heat.

KI-generiertes Bild

Add the seasoned noodles, cooked vegetables, and beef to the skillet. Toss over medium heat for 2 to 3 minutes until everything is evenly coated, glossy, and hot. Taste and adjust with a little soy sauce if needed.

Transfer the japchae to a serving platter, sprinkle with the toasted sesame seeds, and serve warm or at room temperature.

Finished japchae with beef, vegetables, and sesame seeds

KI-generiertes Bild

Warum dieses Rezept gelingt

Japchae is built by seasoning each component lightly before combining it. The noodles absorb the savory-sweet sauce while separately cooked vegetables retain their color and gentle crunch, and sesame oil ties the contrasting textures together.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool within two hours, cover, and refrigerate for up to 3 days. Store in a shallow airtight container for the best texture.

So wärmst du es auf

Reheat gently in a skillet over medium-low heat with 1 to 2 tablespoons of water, tossing until steaming hot throughout. Microwave in short intervals, stirring between each.