Grandma’s Japchae (Korean Glass Noodles)

In the electric labyrinth of an urban metropolis or the quiet corners of a grandmother's kitchen, we find commonality in food. Japchae, a vibrantly tinted mosaic of Korean cuisine, unites textures, flavors, and histories in a joyful dance. It begins with sweet potato starch noodles, the backbone of this dish, as they transform from hard, translucent strands to supple threads, soaking up the symphony of tastes like eager apprentices to an aged maestro. Marinated beef lends a subtle richness, and when combined with the whispery crunch of matchstick carrots and bell peppers, this dish becomes a testament to gastronomical ingenuity. It’s the culinary equivalent of a thrash metal riff with the harmony of a string quartet.

In the unhurried ballet of sautéing and mixing, there's an evocation of the dish's past - the regal courts of the Joseon Dynasty where Japchae originated as a staple at grand banquets. It has since rolled up its royal sleeves, gladly adopted by the masses as a beloved dish for gatherings. Each ingredient plays its role like a cog in a well-oiled machine. The assertive crunch of the vegetables, the umami undertones from the soy sauce and sesame oil, and the dulcet notes from the sugar, together, they hum a harmonious tune that is as much a feast to the senses as it is to the palate. The dish is a narrative in a bowl, each strand of noodle scribing a tale of culture, tradition, and ceaseless innovation.

Making Japchae is like weaving a delicious tale of flavors, an edible anthology that wraps you in its comforting embrace. It’s not just about the dance of flavors that erupts with each bite, or the comforting feel of those slippery noodles as they tango with your taste buds. It's about the essence of life that simmers within, a story told in the universal language of food. From a shared love for grandma's cooking to the binding ties of family and heritage, it all comes together in a dish that’s a homecoming in every bite. And in the end, isn’t that what food’s all about? So go ahead, immerse yourself in the rich tapestry of Japchae. It’s a wild, tasty ride! 🤘🏼 Adam.P.S. I mention it in the video, but this is less of a super measured recipe video and more of a fun, (hopefully) entertaining, cook-along video to introduce you all to my awesome G-ma. However, I’ve provided you with a Japchae ingredient list that I put together a while back (listed below).🤘🏻 Adam

Yield: 10+

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Grandma's Japchae (Korean Glass Noodles)

Ingredients

• 8 ounces Beef, cut into batons
• 5 large dried Shiitake Mushrooms, soaked for 30 mins then sliced thin
• 4 Garlic cloves, minced and divided
• 2 Tbsp Sugar, divided
• 3 Tbsp Soy Sauce, divided
• 3 Tbsp Toasted Sesame Oil, divided
• 2 Eggs, whisked
• 1 medium bunch Spinach, blanched and chopped
• 6 oz Sweet Potato Starch Noodles
• 3 Scallions, cut crosswise into 2 inch long pieces
• 1/2 Yellow Onion, sliced thinly
• 1 medium Carrot, cut into matchsticks
• 1 small Red Bell Pepper, cut into thin strips
• Kosher Salt, to taste
• Black Pepper, to taste
• Neutral Oil, to taste

Instructions

1. Soak the sweet potato noodles in water for 20 minutes, then drain. Cut the noodles with scissors if they are too long.
2. Marinate the beef with 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp toasted sesame oil, 1 minced garlic clove, salt, and black pepper. Set aside to marinate for a while.
3. Heat a skillet over medium-high heat, add a little neutral oil, then cook the whisked eggs, making a thin omelet. Once the eggs are cooked, remove from the skillet, slice into thin strips and set aside.
4. Using the same skillet, add a bit more oil if necessary, then sauté the onions until they are translucent. Add a pinch of salt and a bit of the dashi (if you have it), stir well, then remove from the skillet and set aside with the egg.
5. In the same skillet, sauté the sliced mushrooms until they soften and brown slightly. Add a pinch of salt and a bit of the dashi, stir well, then remove from the skillet and set aside with the onions and egg.
6. Next, sauté the carrots, bell pepper, and scallions until they are slightly softened, then remove from the skillet and set aside with the other ingredients.
7. In the same skillet, cook the marinated beef until it is fully cooked and slightly browned. Remove from the skillet and set aside with the other ingredients.
8. In a large pot, bring some water to a boil. Cook the soaked sweet potato noodles for about 5-7 minutes, or until they are cooked to your liking. Drain the noodles and return them to the pot.
9. Add all of the cooked ingredients back into the pot with the noodles. Add the remaining soy sauce, toasted sesame oil, sugar, and minced garlic. Mix everything well, until all of the ingredients are evenly distributed and the noodles are well coated with the sauce.
10. Adjust the seasoning if necessary, adding more soy sauce, sesame oil, or sugar to taste.
11. Serve the Japchae warm, with some additional sesame seeds on top if desired.

Adam's Notes

• Grandma doesn't cook with exact measurements, so this recipe is based off of how she makes Japchae.