July 15th 2026
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WellBeing Magazine
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Korean cuisine has a beautiful way of balancing sweet, nutty, savoury, and umami flavours. The sweet potato noodles here are probably my favourite part and normally available in the supermarkets. You can pull this together in a hot wok if you have one or use the step-by-step version below. For the meat, I like to source a type of skirt steak, entrana, which is an Argentinian cut but I love it for this dish. I marinade then cook in one whole piece, rest it and slice thinly to mix through the noodles when all the other elements are complete. This may not be very authentic, but it works and is super tasty. Of course, you can use stir-fry steak, rump or whatever your butcher recommends. If you don’t have a superhot wok set up, the key is cooking each element separately to preserve their individual character before bringing them all together at the end.
This recipe is featured in Eat Well magazine 61
The post Japchae — Korean Glass Noodle Stir-Fry appeared first on WellBeing Magazine.
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