Kimchi pancake (kimchi jeon)
These Korean-style kimchi pancakes are made with gut-friendly sour cabbage and gochujang (Korean red pepper paste). They're packed with spicy, umami flavour
Japchae (stir fried noodles)
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2 as a main – 4 as a side
Skip to ingredients
- 150g dangmyun(sweet potato noodles)
- 1 egg
- 7tbsp vegetable oilfor frying
- 100g frying steakcut into 5mm strips
- ½ carrotsliced into matchsticks
- 1 red pepperthinly sliced
- 100g chestnut mushroomsthinly sliced
- 3 spring onionscut into 5cm lengths
- sesame seedsto garnish
For the japchae sauce
- 1 tbsp sesame oil
- 4 tbsp dark soy sauce
- 2 tsp caster sugar
- 2 tbsp toasted sesame seeds(with some extra for garnish)
- 1 small garlic clovefinely grated
- ½ tsp finely ground white pepper
For the beef marinade
- 1 tbsp soy sauce
- 2 small garlic clovesfinely grated
- 2 tsp caster sugar
For the spinach
- 200g spinach
- ¼ tsp salt
- 1 small garlic clovefinely grated
- ½ tsp sesame oil
- 2 tsp toasted sesame seeds
Nutrition: Per serving
- kcal503
- fat30g
- saturates4g
- carbs41g
- sugars10g
- fibre3g
- protein15g
- salt3.05g
Method
step 1
Cook the noodles following pack instructions, then drain and rinse under cold water. Mix the ingredients for the japchae sauce together and set aside.
step 2
Mix the ingredients for the beef marinade together along with ½ tsp ground black pepper. Tip the beef into the marinade and ensure everything is thoroughly mixed. Set aside for 10 mins to marinate.
step 3
Place the spinach in a large heatproof bowl and cover with boiling water. Wilt for 1 min. Drain the spinach and rinse under cold water. Squeeze out any excess water. Place the drained spinach in a bowl along with the remaining spinach ingredients and ¼ tsp salt and mix. Set to one side.
step 4
Crack the egg into a small bowl and stir with a fork. Place a small frying pan over a medium heat and heat the vegetable oil. Pour in the egg with a pinch of salt and move the pan around to coat it with a thin layer of the egg. Fry for 30 seconds, then flip and cook on the second side for 30 seconds to create a very thin omelette. Remove from the pan to cool, then roll into a tube shape to make it easier to slice. Slice the egg into thin strips, around 0.5cm thick. Set aside.
step 5
In a large frying pan, heat 1 tbsp vegetable oil over a medium heat. Using a pair of tongs, place the beef in the frying pan and fry for 1-2 mins. Remove the beef and set aside. Wipe the pan clean using kitchen paper and add 1 tsp more oil. Tip in the carrots with a pinch of salt and fry for 2 mins until slightly softened. Remove from the pan, wipe with a paper towel and add another tablespoon of oil. Fry the peppers for 2-3 mins until soft, remove from the pan, wipe clean and add another tablespoon of oil before frying the mushrooms for 6-8 mins until soft and golden.
step 6
Wipe out the pan and keep it on medium heat. Pour in 2 tbsp vegetable oil and when hot tip in the noodles to the pan and toss with a pair of tongs for 2 mins to heat through. Once the noodles are heated through, pour in the japchae sauce and all the other prepared ingredients, including the spring onions. Toss the ingredients together over a high heat for a further 2 mins, making sure everything is well combined and coated with the sauce. Serve immediately with some sesame seeds sprinkled over.
