Shiitake Mushroom-Loaded Japchae
Japchae is one of the most beloved dishes in Korean cuisine. It's known for its springy noodles (called “dangmyeon”), ultra-savory sauce, and an assortment of toppings. These often include shiitake mushrooms, which bring a ton of flavor with their natural, meaty umami. Pro tip: Use this humble fungus as a meat substitute in vegan recipes — that's how umami-packed it is!
You can serve japchae as a side dish (or “banchan”), but it's also satisfying as a main course. Since this noodle dish holds up well and can be consumed hot or cold, you can bring it to potluck parties or holiday reunions. The best part is it comes together in just 20 minutes.
Want to make this vegetarian? Remove the beef strips and add more mushrooms into the mix.
- 2 tbsp canola oil
- 3 cloves garlic, chopped
- 1 pc onion, sliced
- 3/4 cup light soy sauce
- 4 tbsp sesame oil
- 3 tbsp brown sugar
- 1-2 pcs Knorr Beef Cubes, mashed
- 1/2 cup carrot strips
- 1/2 cup beef loin strips
- 1/2 cup shiitake mushroom slices
- 300 g sweet potato noodles, soaked in hot water until al dent
- 1/2 cup spinach leaves
- toasted sesame seeds
- Place a pan over medium heat. Add oil and sauté onions and garlic until aromatic. Add light soy sauce, sesame oil, brown sugar, and Knorr Beef Cubes; stir until dissolved.
- Add carrots, beef, and mushrooms. Sauté until the beef is cooked through.
- Toss in cooked noodles and spinach. Stir until the noodles are coated in sauce, the spinach is wilted, and all ingredients are well-combined. Season to taste.
- Serve on a platter and top with toasted sesame seeds.
- Gluten Free
- Suitable For Pregnancy
- Wheat Free