Korean · Main
Japchae
- Intermediate
- 40 min
- roughly 2 of 4 for cost
Leads with toasted, nutty warmth throughout, savory depth stacked from the pantry’s bass notes, lifted green at the very end.
Ingredients
- 250g sweet potato glass noodles (dangmyeon)
- Spinach, carrots, onion, mushrooms, each cooked separately
- 200g beef strips (optional)
- Sauce: 4 tbsp soy, 2 tbsp sugar, 2 tbsp sesame oil
- Sesame seeds, scallion
The words inside
By-the-Glass Economics, Coravin & CorkageSesame: Seeds, Tahini & Beyond
Allergen screen
Found: gluten · soy · sesame
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Boil noodles 6 min; rinse, snip a few times with scissors, toss with a little sauce. 6 min
- Cook each vegetable and the beef separately, seasoning as you go.
- Combine everything with the remaining sauce: hands in gloves work best.
- Serve warm or room temp, glistening.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Tempranillo (Rioja Reserva)
- From the Taps
- Amber ale
- Zero-Proof
- Sparkling water, make room
Tannin binds to seared protein and fat: each bite softens the wine, each sip resets the palate: the steakhouse equation.
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