I love japchae. It all started because of these guys. Gushi in Westwood and their giant plate of noodles over rice, when I worked in the area, it was my favorite. A special treat for bad days.

I basically love all noodles. But korean glass noodles. OMG. I’d basically despaired of finding an adequate replacement fix in Seattle but then we found dried glass noodles at Uwajimaya. Yaaaaay. We also have started getting these like $3 deli vats of fresh pickled ginger. I go through them so quickly. I stand in the kitchen in front of the fridge eating ginger with a fork. It’s not pretty.

ANYWAY

So I went on a noodle quest to recreate my beloved japchae and ended up with this:

Japchae with Portobello and Steak

glass noodles

1/2lb thinly sliced beef of some sort. I bought a $3.41 pack of “thin sliced” whatever it was and only used half for the whole vat of noodles, you could use more though.

2 Tablespoons green onions

2 Tablespoons soy sauce

about a cup of water

2 decent squirts of sriracha

1/4 of an onion, I used a red onion

2 carrots, finely sliced

1 portobello mushroom, sliced

3 cloves garlic

5 or 6 big leaves of spinach, sliced

sesame oil

sesame seeds

Boil water, throw in glass noodles, wait 6 minutes, immediately rinse under cold water until room temperature. Sprinkle with sesame oil. Set aside.

Mix soy, water, sriracha, green onions, and beef. Let marinade for a bit (I only left it for about 20ish minutes

Then sliced up your carrots and onion. Sauté on medium-high heat until onions get clear and carrots are firm but cooked

Meanwhile, chop up garlic, mushroom and spinach.

Add mushroom and garlic to the carrots and onions

after the mushroom starts to cook a little, maybe 2 minutes, throw in the steak with the sauce and green onions.

Sauté another minute, then throw in noodles and finish when steak is cooked through. Top with copious sesame seeds. Nom.