Korean Beef Stew (Japchae-Inspired)

• •1.5 lbs Beef short ribs or chuck roast, cut into 1.5-inch cubes
• •3 tbsp Soy sauce (for marinade)
• •1 tbsp Brown sugar (for marinade)
• •1 tbsp Sesame oil (for marinade)
• •2 cloves Garlic, minced (for marinade)
• •1 tsp Ginger, grated (for marinade)
• •0.5 tsp Black pepper (for marinade)
• •1 tbsp Vegetable oil
• •1 large Onion, sliced
• •2 medium Carrots, peeled and julienned or sliced into rounds
• •8 oz Shiitake mushrooms, sliced
• •4 cups Beef broth
• •2 tbsp Gochujang (Korean chili paste)
• •2 tbsp Soy sauce (for stew)
• •1 tbsp Brown sugar (for stew)
• •1 tbsp Sesame oil (for stew)
• •2 cloves Garlic, minced (for stew)
• •1 tsp Ginger, grated (for stew)
• •0.5 tsp Black pepper (for stew)
• •8 oz Sweet potato starch noodles (dangmyeon), pre-soaked and cut
• •1 medium Red bell pepper, sliced
• •4 oz Fresh spinach, blanched and squeezed dry (optional)
• •0.3 cup Green onions, chopped (for garnish)
• •1 tbsp Toasted sesame seeds (for garnish)

Instructions

1. 1

   In a large bowl, combine the beef cubes with 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, and 0.5 tsp black pepper. Mix well to coat the beef. Let marinate at room temperature for at least 15-20 minutes, or longer in the refrigerator.

2. 2

   While the beef marinates, soak the dangmyeon noodles in warm water for 30 minutes. Drain thoroughly and cut them into manageable lengths (approximately 6-8 inches) to make them easier to eat in the stew.

3. 3

   Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Remove beef from the marinade (reserve any leftover marinade) and sear in batches until well browned on all sides. Remove the seared beef from the pot and set aside.

4. 4

   In the same pot, add the sliced onion, carrots, and shiitake mushrooms. Sauté for 5-7 minutes until the vegetables have softened and are fragrant. Add the remaining 2 minced garlic cloves and 1 tsp grated ginger, cooking for another minute until fragrant.

5. 5

   Return the seared beef to the pot. Stir in the beef broth, gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, and 0.5 tsp black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the beef is tender.

6. 6

   Stir in the drained dangmyeon noodles and sliced red bell pepper. Continue to simmer, uncovered, for another 8-10 minutes, or until the noodles are tender and have absorbed some of the stew liquid. If using fresh spinach, add it now and stir until wilted. If using blanched spinach, stir it in just before serving.

7. 7

   Taste the stew and adjust seasoning as needed. You may add more soy sauce for saltiness, more brown sugar for sweetness, or more gochujang for additional spice.

8. 8

   Ladle the "Korean Beef Stew (Japchae-Inspired)" into individual bowls. Garnish with chopped green onions and toasted sesame seeds, if desired. Serve hot.

Chef's Tips

• 💡For a deeper, richer flavor, marinate the beef for at least 1 hour, or even overnight in the refrigerator.
• 💡When searing the beef, avoid overcrowding the pot. Sear in batches to ensure a good brown crust, which adds significant flavor to the stew.
• 💡Sweet potato starch noodles (dangmyeon) absorb a lot of liquid as they cook. If the stew becomes too thick, you can add a little more beef broth or water to reach your desired consistency.
• 💡Adjust the amount of gochujang to your preferred spice level. For a milder stew, reduce the amount or omit it entirely.
• 💡Cutting the soaked dangmyeon noodles into shorter lengths makes them much easier to eat in a stew format, preventing long, slippery strands.