Kimchi Bulgogi Japchae Stir-Fry

Ingredients

• beef sirloin, thinly sliced300g
• sweet potato noodles (dangmyeon)200g
• aged kimchi, chopped150g
• soy sauce60ml
• sesame oil30ml
• brown sugar2 tbsp
• garlic cloves, minced4
• asian pear, grated50g
• scallions, cut into 5cm lengths6
• toasted sesame seeds1 tbsp
• vegetable oil2 tbsp
• gochugaru (korean chili flakes)1 tsp
• water100ml

Directions

1. 1

   Marinate the beef: in a bowl, combine 30ml soy sauce, 15ml sesame oil, brown sugar, half the minced garlic, and the grated pear. Add sliced beef, toss well, and let rest for 15 minutes.

2. 2

   Cook the noodles: bring a pot of water to a boil, add sweet potato noodles, and cook for 6-7 minutes until tender but chewy. Drain, rinse under cold water, and cut into shorter strands with scissors. Set aside.

3. 3

   Stir-fry the beef: heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 2 minutes per side until caramelized. Remove beef and set aside.

4. 4

   Cook the kimchi: in the same pan, add remaining vegetable oil and the chopped kimchi. Stir-fry for 2 minutes until the kimchi softens and releases its juices. Add gochugaru and the rest of the garlic, cook for 30 seconds.

5. 5

   Combine everything: return the beef to the pan, add the drained noodles, the remaining 30ml soy sauce, 15ml sesame oil, and 100ml water. Toss everything together over high heat for 2-3 minutes until the noodles absorb the sauce and become glossy.

6. 6

   Finish and serve: add scallion pieces and stir-fry for 1 minute until just wilted. Transfer to a serving plate, sprinkle generously with toasted sesame seeds. Serve hot, with extra kimchi on the side if you like.