📝 About This Recipe
This comforting dish reimagines the classic Korean festive noodle stir-fry into a soul-warming, savory soup. Featuring chewy sweet potato starch noodles (dangmyeon) swimming in a deeply umami beef and shiitake broth, it captures the signature harmony of sesame, soy, and colorful vegetables. It is a perfect 'one-bowl' meal that offers the elegance of a royal court dish with the heartiness of a rustic stew.
🥗 Ingredients
The Broth Base
- 1/2 lb Beef Brisket or Flank (thinly sliced into bite-sized strips)
- 4-5 pieces Dried Shiitake Mushrooms (rehydrated in 1 cup warm water; liquid reserved)
- 6 cups Beef Stock (high-quality or homemade)
- 3 cloves Garlic (minced)
Noodles and Vegetables
- 6 oz Korean Sweet Potato Starch Noodles (Dangmyeon) (soaked in warm water for 20 minutes)
- 1 medium Carrot (julienned into matchsticks)
- 1/2 medium Onion (thinly sliced)
- 2 cups Baby Spinach (freshly washed)
- 1/4 cup Wood Ear Mushrooms (rehydrated and sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
Seasoning and Finishing
- 3 tablespoons Soy Sauce (use Jin Gan-jang for depth)
- 2 tablespoons Toasted Sesame Oil (divided use)
- 1 tablespoon Toasted Sesame Seeds (crushed slightly)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Brown Sugar (to balance the salt)
👨🍳 Instructions
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1
Begin by soaking the dried shiitake mushrooms and wood ear mushrooms in warm water for at least 20 minutes. Simultaneously, soak the dangmyeon (glass noodles) in a separate bowl of warm water to soften.
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2
Once the shiitake mushrooms are soft, squeeze out the excess water, remove the tough stems, and slice the caps thinly. Reserve the soaking liquid and strain it through a fine mesh to remove any grit.
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3
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of sesame oil over medium-high heat.
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4
Add the sliced beef and minced garlic. Sauté for 3-4 minutes until the beef is browned and fragrant.
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5
Pour in the beef stock and the reserved mushroom soaking liquid. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes to develop a rich base.
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6
Skim off any foam or impurities that rise to the surface of the broth with a spoon to ensure a clear, clean soup.
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7
Add the sliced onions, carrots, and shiitake mushrooms to the pot. Cook for 5 minutes until the vegetables begin to soften.
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8
Drain the soaked glass noodles and add them directly into the simmering soup. Cook for about 5-7 minutes; the noodles should be translucent and chewy (al dente).
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9
Stir in the soy sauce, brown sugar, and black pepper. Taste the broth—it should be savory with a hint of sweetness.
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10
Add the spinach and green onions. Stir for just 1 minute until the spinach is wilted but still vibrant green.
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11
Turn off the heat. Stir in the remaining 1 tablespoon of sesame oil to preserve its delicate aroma.
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12
Ladle the soup into deep bowls, ensuring a generous mix of noodles, beef, and colorful vegetables in every serving.
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13
Garnish with toasted sesame seeds and an extra crack of black pepper before serving hot.
💡 Chef's Tips
Soaking the noodles before cooking is crucial; it prevents them from absorbing too much broth and becoming mushy. If the soup sits, the noodles will continue to drink the liquid. Keep extra hot broth on hand to loosen it up if serving later. For a vegetarian version, omit the beef and use a rich vegetable stock with extra mushrooms for depth. Don't skip the sugar; a tiny amount is essential to achieving the authentic 'sweet-savory' profile of traditional Japchae. Use a high-quality toasted sesame oil added at the very end to ensure the flavor doesn't cook off.
🍽️ Serving Suggestions
Serve with a side of mature, spicy Baechu Kimchi to cut through the richness of the sesame oil. A bowl of steamed white rice on the side is perfect for soaking up the leftover savory broth. Pair with a chilled glass of Barley Tea (Boricha) to cleanse the palate. For a complete Korean feast, serve alongside some crispy vegetable pancakes (Yachaechon).