Japchae with Beef and Vegetables - Andrew Zimmern

Name: Japchae with Beef and Vegetables - Andrew Zimmern
Ingredients: 14 ounces thinly sliced beef skirt, flank, strip or ribeye; 2 tablespoons brown sugar or white sugar if you don’t have any brown sugar handy; 1 tablespoon toasted sesame oil; 2 tablespoons rice wine (sake, or if you have it, soju made from rice which is tricky to find); 1 tablespoon mirin; 2 cloves garlic passed through a Microplane; 1 tablespoon ground black pepper; 2 whole dried hot chiles, chopped; 1/4 cup brown sugar or white sugar if you don’t have any brown sugar handy; 2 tablespoons toasted sesame oil; 1/4 cup rice wine (sake, or if you have it, soju made from rice which is tricky to find); 2 tablespoons mirin; 1/4 cup soy sauce; 2 beaten eggs; 1 bunch scallions, chopped; 1 red bell pepper, stems and seeds removed, thinly sliced; 1 onion, thinly sliced; 8 oz shiitake mushrooms, thinly sliced; 2 carrots, julienned; 2 big handfuls fresh spinach; 4 cups thinly sliced savoy or Napa cabbage; 3 tablespoons toasted sesame oil for the noodles; 1/3 cup toasted canola oil or plain canola oil for sauteeing the vegetables; 3 tablespoons toasted sesame seeds; Korean style sweet potato noodles (like these)

andrewzimmern.com

Explore the art of Korean cooking with Andrew Zimmern's Japchae with Beef and Vegetables. Savor chewy sweet potato noodles and a blend of savory ingredients in this meditative dish perfect for...

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Ingredients

14 ounces thinly sliced beef skirt, flank, strip or ribeye
2 tablespoons brown sugar or white sugar if you don’t have any brown sugar handy
1 tablespoon toasted sesame oil
2 tablespoons rice wine (sake, or if you have it, soju made from rice which is tricky to find)
1 tablespoon mirin
2 cloves garlic passed through a Microplane
1 tablespoon ground black pepper
2 whole dried hot chiles, chopped
1/4 cup brown sugar or white sugar if you don’t have any brown sugar handy
2 tablespoons toasted sesame oil
1/4 cup rice wine (sake, or if you have it, soju made from rice which is tricky to find)
2 tablespoons mirin
1/4 cup soy sauce
2 beaten eggs
1 bunch scallions, chopped
1 red bell pepper, stems and seeds removed, thinly sliced
1 onion, thinly sliced
8 oz shiitake mushrooms, thinly sliced
2 carrots, julienned
2 big handfuls fresh spinach
4 cups thinly sliced savoy or Napa cabbage
3 tablespoons toasted sesame oil for the noodles
1/3 cup toasted canola oil or plain canola oil for sauteeing the vegetables
3 tablespoons toasted sesame seeds
Korean style sweet potato noodles (like these)