Japchae! (And Beef Bulgogi!)

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: for the bulgogi and marinade (based on Maangchi’s recipe):*:

12 to 16 oz beef bulgogi meat (you can substitute ground beef in a pinch)

1 pear, crushed or blended (Asian pears are best, but any will work well; I use Bosc and also sometimes apple)

4 cloves of minced garlic

1 tsp minced ginger

1 green onion, chopped finely

2 tbsp soy sauce

2 tbsp brown sugar or other sweetener (I sometimes use 1 tbsp of honey)

a pinch of ground black pepper

1 tbsp sesame oil

note: again, if making the marinade for beef bulgogi on its own, see below

subheading: for the rest:

3 to 4 cups spinach

1 ½ cup carrots, julienned

1 cup onion, sliced

1 cup zucchini, julienned

½ cup shiitake mushrooms, sliced

½ cup celery, diced (optional)

salt and pepper, to taste

1 packet (12 oz) dangmyeon or sweet potato starch noodles. If you’re not sure whether it’s the right noodle, check the ingredients (it will be just one, sweet potato starch) and the directions, which will likely mention japchae(/jabchai/jabchae/jobchae, haha).

4 to 5 tbsp soy sauce (to taste)

2 tbsp sesame oil (to taste)

4 to 5 tbsp brown sugar, honey, or other sweetener (to taste)

toasted sesame seeds

Directions at tworedbowls.com

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