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From @America's Test Kitchen

Quick Japchae with Julianned Vegetables

30 min · Serves 4

30 mintotal
15 minhands on
5steps
4servings

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Ingredients

For the vegetables

  • 1 large carrot, peeled
  • 1 cucumber
  • 1 zucchini

For the dish

  • Japchae noodles (sweet potato glass noodles)
  • Beef, thin slices
  • Mushrooms, sliced
  • Red bell pepper, sliced
  • Spinach
  • Onion, sliced
  • Sesame seeds

Method

For the vegetables

  1. Cut the carrot on a steep bias into thin slices, about 1/8-inch thick.

    The sharper the angle of your bias cut, the longer your finished matchsticks will be.

  2. Stack 3 slices at a time, press them flat, and slice lengthwise directly into thin matchsticks.

  3. Repeat the bias slicing and matchstick technique for the cucumber and zucchini.

For the dish

  1. Cook the glass noodles, beef, mushrooms, red bell pepper, onion, spinach, and julienned vegetables together in a wok or large skillet until tender and heated through.

  2. Garnish with toasted sesame seeds before serving.

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