• Eunji Han

Marinated Hanger Steak with Japchae (Korean Glass Noodles)

Updated: Sep 10, 2020

This recipe is an elevated version of the traditional Japchae (Korean Glass Noodles with Beef &Vegetables) that is normally served as an appetizer or side dish.

As always, here's my mom's handwritten version of the recipe which I adapted with actual measurements and translated and put my own spin to it.

Marinated Hanger Steak with Japchae & Vegetables

Main Ingredients (Serves up to 6)

  • 340g / 12 ounces Korean Japchae sweet potato starch noodle

  • 1 lb hangar steak

  • 1 carrot // julienned

  • 1 bunch of baby spinach

  • 1 lb of mushrooms (I used white ones here but feel free to use any varietal)

  • 1/2 onion // julienned

  • 3 scallions // julienned

  • 1 jalapeno // julienned (less if you don't like spicy)

Vegetable Seasoning

  • 1 Tbsp toasted sesame oil

  • 2 Tbsp soy sauce

  • 2 Tbsp brown sugar

  • 1 Tbsp beef dashida

  • 2 tsp minced garlic

  • 2 tsp sesame seeds

  • salt & pepper

Hangar Steak Marinade

  • 2 Tbsp soy sauce

  • 1 Tbsp rice wine (mirin)

  • 2 tsp minced garlic

  • 1 tsp toasted sesame oil

  • 1 tsp of mirin (or brown sugar)

  • 1 tsp gochugaru (korean red pepper flakes)

  • salt & pepper

  • optional citrus squeeze (lime/lemon)


1. Marinate the Steak: Given that the meat is a highlight of this version of japchae, I marinated the steak overnight. Toss all the ingredients into a resealable bag and let it sit in the fridge over night. If you are short on time, let the steak marinate at least 20 minutes to ensure that the meat soaks in all the great flavors and can stand on its own.

2. Prep the veggies and the sauce: I prepared all the veggies and whisked the sauce ingredients together separately.

3. Cook the veggies with the sauce. Traditionally, the veggies are cooked separately and then combined together but in this version, I sauteed them all together. Depending on your preference, some like the veggies crispy and less soft but that is to your preference. This might go against traditional Korean preparation but I went a bit rogue here but it turned out beautifully. Make sure to salt and pepper the veggies well as they bring a ton a flavor to the noodles.

4. Cook the noodles: Per my mother's instructions, I soaked the sweet potato noodles in very hot water for about 20 minutes until they softened. Then I brought a pot of water to boil and boiled the noodles for about 5 mins (or as directed on package). Then I moved the noodles into a bowl with very cold water to cool them down.

5. Combine the noodles with the veggies: I did a quick sautee of the strained glass noodles with the veggies and splashed in a bit more of the marinade to make sure the whole dish was well seasoned.

5. Cook the steak: I grilled the steak on a gas grill at about 450 degrees for 5 minutes on each side. I then let the steak sit and cool before slicing against the grain.

6. Lastly, plate and garnish. I did a pasta swirl with the japchae and then layered the steak on the side. I garnished it with some sesame seeds, a pinch of salt & pepper and optional to do an egg jun garnish as well.

Hope you enjoy this elevated version of a very traditional korean side dish. My plan was to serve this as a small appetizer - a nod to a primo first course fused with a korean side dish.

#korean #vegetables #glassnoodles #japchae #steak

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