Spicy Chili Crisp Glass Noodles with Beef & Napa Cabbage

Sweet-potato-starch noodles bring a satisfying bounce to this skillet dinner. The beef and vegetables cook separately before a brief final toss, giving each component the time it needs. This is a BLACKLAND glass-noodle variation; the ingredient mix and chili-crisp finish are not presented as traditional japchae.

Two main bowls, each with half the noodles made from 150 g dry dangmyeon, roughly half the cooked beef, and half the vegetables and sauce. Final weight and volume remain kitchen estimates.

Allow about 35 minutes: 15 minutes for slicing and measuring plus 20 minutes of cooking and finishing. Boiling the noodles overlaps the skillet work. Beef rests at least 3 minutes while the cabbage cooks, so that rest does not add time to the total. The estimate uses ordinary round dangmyeon with package boiling directions that do not require a long soak.

Ingredients

• 5 1/4 ounces (150 g) dried round Korean sweet-potato-starch glass noodles (dangmyeon), not wide hot-pot sheets or mung-bean threads
• 9 ounces (250 g) trimmed boneless sirloin steak, cut across the grain into strips about 1/4 inch thick and 2 inches long
• 10 1/2 ounces (300 g) trimmed napa cabbage, pale stems sliced 1/4 inch thick and leaves cut into 1-inch pieces
• 1 small carrot (75 g), cut into thin matchsticks
• 2 scallions, cut into 1-inch lengths, whites and greens separated
• 2 teaspoons finely grated fresh ginger
• 1 tablespoon neutral oil, divided
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons packed light brown sugar
• 2 teaspoons unseasoned rice vinegar
• 1/4 cup water, for the sauce
• 2 tablespoons BLACKLAND Spicy Chili Crisp
• Up to 1/8 teaspoon Diamond Crystal kosher salt, only if needed
• 3 quarts water, for boiling the noodles

Instructions

1. Bring the 3 quarts water to a boil in a large pot. Slice the beef and vegetables as specified; keep the cabbage stems and leaves separate. Pat the beef surfaces dry. Whisk the low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and 1/4 cup sauce water in a small bowl until the sugar mostly dissolves.
2. Boil the dangmyeon according to its package directions until translucent and springy, commonly 6 to 10 minutes. Reserve 1/4 cup of the cooking water, then drain well. If the package directs rinsing, do so and drain again. Cut the long strands in two or three places with clean kitchen shears. Plan for the noodles to finish near the end of the vegetable cooking rather than leaving them to sit in a dry clump.
3. Meanwhile, heat a 12-inch heavy skillet over medium-high heat for about 2 minutes. Add 2 teaspoons of the neutral oil and spread the beef in one layer. Sear for about 2 minutes, then turn and cook for another 2 to 3 minutes, or until the centers of several of the thickest strips reach 145°F (63°C). Insert a thin-tip thermometer along a strip toward its center without touching the pan. Transfer the beef and its juices to a clean plate and rest at least 3 minutes while you cook the vegetables.
4. Add the remaining teaspoon oil to the skillet. Add the carrot, cabbage stems, and scallion whites and stir-fry for about 4 minutes. Add the ginger and stir for 30 seconds, then add the cabbage leaves and cook for another 1 to 2 minutes until wilted at the edges but still holding their shape. If liquid pools, let it evaporate before the final toss.
5. Add the drained noodles and measured sauce. Toss gently over medium heat for 1 to 2 minutes until the noodles are glossy and the sauce lightly coats them. Add the reserved noodle water 1 tablespoon at a time, up to the measured 1/4 cup, only if needed to loosen clumps or prevent sticking. Return the fully rested beef and plate juices and toss for about 30 seconds to warm through.
6. Turn off the heat. Stir the chili crisp in its jar, fold the measured 2 tablespoons through the noodles with the scallion greens, and taste. Add some or all of the measured salt only if needed. Divide the beef, noodles, and vegetables evenly between two bowls and serve promptly.

Serving Suggestions

• Serve as two main portions with the beef and vegetables distributed through the noodles.
• A separately prepared cucumber or radish salad gives a cool contrast to the hot noodle bowl.

Optional Variations

• Use bok choy instead of napa by trimmed weight, again cooking the pale stems before the leaves; thicker stems may need longer.
• For a milder bowl, replace Spicy Chili Crisp with the same amount of Original Chili Crisp.
• Different starch noodles are not direct substitutes. Mung-bean vermicelli and wide sweet-potato sheets need their own hydration and finishing methods, so use round dangmyeon for the stated timing.

Storage & Make-Ahead

Refrigerate leftovers in a shallow covered container at 40°F (4°C) or below within 2 hours, or within 1 hour above 90°F (32°C). Use within 3 days. Glass noodles become firmer and stick together when cold.

Reheat in a covered skillet with 1 to 2 tablespoons water per portion, separating strands gently as they warm, until the beef and noodles reach 165°F (74°C). Avoid prolonged dry frying, which can toughen the beef and noodles.

Contains soy, and standard soy sauces usually contain wheat. Check the noodle, soy-sauce, and chili-crisp labels for additional allergens and cross-contact statements; sweet-potato starch noodles alone do not establish a gluten-free finished dish.

Two tablespoons of Spicy Chili Crisp are added after the pan leaves the heat, supplying the chile flavor and crunchy aromatic finish. The product is rated 4/5; the finished dish is estimated hot. Soy sauce seasons the noodles without another spicy condiment.

More from the BLACKLAND kitchen: Spicy Chili Crisp Ramen with Bok Choy or Chili Crisp Blistered Green Beans.