Korean Stirfry Noodles aka Jap Chae


I find it amusing that I learned how to make this classical Korean dish from an American dude – Mark Bittman’s How To Cook Everything.  It doesn’t look quite like my mom’s version, but it reminded me of it and was still very tasty.


2 T dark sesame oil, plus more as needed
4 oz boneless beef sirloin, cut into bits
2 medium carrots, shredded
1 large onion, thinly sliced and separated into rings
2 cups spinach
1 garlic clove
8 oz Korean sweet potato vermicelli
2 T tamari (or coconut aminos)
Freshly ground pepper
1/4 cup sesame seeds for garnish


1.  Bring large pot of water to boil.

2.  In a large skillet, pour sesame oil over medium high heat.  Add garlic and meat, stirring occasionally until browned. Remove and put in large bowl.

3.  Stir in carrots and cook until softened.  Remove and add to the large bowl with the meat.

4.  Pour more sesame oil and add onion, until it begins to brown.  Remove and add to the meat mixture.

5.  Stir in spinach and cook about 1 minute.

6.  Add noodles to boiling water and turn off heat.  Noodles will be tender in about 5 minutes.  Drain water and add noodles to the skillet with tamari, stirring as needed, for about 5 minutes.

7.  Add to meat mixture.

8.  Toss everything, adding more salt, pepper, sesame oil or tamari to taste.  Garnish with sesame seeds.