My friend Shannon started a local food group that altered the trajectory of my life. From this group I’ve grown a foodie “framily” of cherished friends. Shannon hosted a giant annual garlic contest. An original painting by her husband, renowned local artist Rich Bowman, was the coveted prize for winning. With nearly one hundred folks (mostly foodies) voting, the dishes needed to be creative and tasty. I saw the sweet potato noodles at my favorite Asian grocery and had to try them. Japchae, the Korean beef and noodle dish with veggies, was like nothing I’d had before. For the contest, I used beef tenderloin, upped the garlic and heat to please the party palates, and won! This dish can also be prepared with different proteins and/or veggies. With a fresh bean sprout salad on the side, it’s a guaranteed crowd-pleaser. Sadly, Shannon passed away from a rare cancer, so that first time I made japchae is an especially cherished memory. Serves 6
Beef
1 tablespoon dark soy sauce
1 teaspoon mirin
1 teaspoon toasted sesame oil
2 garlic cloves, grated
½ teaspoon ground black pepper
6 ounces beef tenderloin, thinly sliced
Sauce
¼ cup dark soy sauce
1 tablespoon packed brown sugar
1 tablespoon honey
1 tablespoon toasted sesame oil
¼ teaspoon ground black pepper
Japchae
3 large eggs
2 tablespoons vegetable oil, divided
1 onion, sliced
2 carrots, peeled and julienned
1 red bell pepper, seeded and sliced
4 ounces shiitake mushrooms, sliced
6 ounces baby spinach
1 (16-ounce) bag sweet potato starch noodles
2 tablespoons toasted sesame seeds, for garnish
2 tablespoons toasted sesame oil, for garnish
Korean hot sauce, for serving (optional)
1. To marinate the beef, in a large bowl, whisk together the soy sauce, mirin, sesame oil, garlic, and pepper. Add the beef and toss to coat. Set aside.
2. To make the sauce, in a small bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, and pepper. Set aside.
3. To make the egg garnish, in a medium bowl, whisk the eggs until completely blended. Heat 1 tablespoon of the oil in a small nonstick skillet over medium-high heat. Pour in the egg mixture and cook without touching until it is set. Flip the egg and cook on the other side until it is cooked though but has not taken on any color. Transfer the egg to a plate to cool, then cut into strips. Set aside.
4. In a large nonstick or cast iron skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and cook, stirring, for 1 minute. Add the carrots and cook, stirring, for 2 minutes. Transfer the onion and carrots to a large serving bowl. Add the red bell pepper to the skillet and cook, stirring, for 5–8 minutes, then add it to the bowl with the onion and carrots. Add the mushrooms and cook, stirring, for 5–8 minutes, then transfer to the bowl. Add the spinach and cook just until it wilts, 3–4 minutes, then transfer to the bowl.
5. Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package instructions, usually 6–7 minutes. Drain the noodles, then add them to the bowl of vegetables.
6. Heat the same skillet over high heat. Add the meat and sear for 1–2 minutes on each side, just until it’s no longer pink on the outside (or to the desired doneness). Add the steak to the bowl of noodles and vegetables, along with the sauce, and mix until everything is evenly combined.
7. Top the japchae with the egg garnish, toasted sesame seeds, and a drizzle of sesame oil. Serve with Korean hot sauce, if you like, and a side of bean sprout salad (below).
NO 2 Bean Sprout Salad
1 pound soybean or mung bean sprouts
3 garlic cloves, grated
3 tablespoons chopped scallion
1–2 tablespoons Korean red chili flakes
1 tablespoon toasted sesame seeds
1 tablespoon toasted sesame oil
½–1 teaspoon soy sauce (not dark)
½ teaspoon salt
1. Bring a large pot of water to a boil over high heat. Add the sprouts and boil for 2–3 minutes. Drain, then spin the sprouts in a salad spinner to drain off all excess water.
2. Put the sprouts in a large bowl. Add the garlic, scallion, chili flakes, toasted sesame seeds, sesame oil, soy sauce, and salt and stir to combine. Chill until ready to serve.