Description
Japchae is a classic Korean dish featuring sweet potato glass noodles stir-fried with thinly sliced beef and a colorful mix of sautéed vegetables, all tossed in a savory-sweet soy-based sauce and finished with toasted sesame seeds. This flavorful, slightly chewy noodle dish is perfect for a comforting meal that balances textures and vibrant tastes.
Ingredients
Scale
Noodles
- 120g sweet potato glass noodles (dangmyeon)
Beef Marinade and Main
- 150g ribeye or sirloin beef, thinly sliced
- 1 tablespoon soy sauce (for marinade)
- 1 teaspoon sugar (for marinade)
- 1 teaspoon sesame oil (for marinade)
- 2 garlic cloves, minced (divided)
Vegetables
- 1 medium carrot, julienned
- 2 cups baby spinach
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, sliced
- 4 shiitake mushrooms, sliced (rehydrated if dried)
Sauce and Garnish
- 4 tablespoons soy sauce (total, including marinade)
- 1 tablespoon sugar (total, including marinade)
- 2 tablespoons sesame oil (total, including marinade and finishing)
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Oil for sautéing (about 1-2 tablespoons)
Instructions
- Marinate the Beef: Thinly slice the ribeye or sirloin beef, then combine with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and half of the minced garlic. Mix well and set the mixture aside to marinate while preparing other ingredients.
- Prepare Vegetables: If using dried shiitake mushrooms, soak them until rehydrated and then slice. Julienne the carrot, slice the yellow onion, red bell pepper, and green onions. Set all vegetables aside separately for cooking.
- Cook Noodles: Boil a pot of water and cook the sweet potato noodles for 6 to 7 minutes until tender. Drain and rinse them under cold water to stop cooking and prevent sticking. Toss the noodles with 1 teaspoon of sesame oil to keep them separated.
- Sauté Vegetables: Heat a bit of oil in a pan and sauté the carrots for 2 to 3 minutes until slightly softened, then remove. Repeat this process separately for the onions, bell peppers, shiitake mushrooms, and baby spinach, cooking each just until tender and setting them aside individually to maintain texture and color.
- Cook the Beef: Using the same pan, cook the marinated beef until fully browned and cooked through, stirring occasionally to ensure even cooking.
- Combine Ingredients: In a large bowl, add the cooked noodles, remaining soy sauce, 1 tablespoon sugar, and the remaining sesame oil. Add all the cooked vegetables and beef, then gently toss everything together until the noodles and ingredients are evenly coated with the sauce.
- Garnish and Serve: Sprinkle the dish with toasted sesame seeds and sliced green onions for a fresh, nutty finish. Serve the japchae warm or at room temperature for best flavor.
Notes
- For a vegetarian version, omit the beef and use tofu or additional mushrooms for protein.
- You can soak dried shiitake mushrooms in warm water for 20-30 minutes to rehydrate before slicing.
- Adjust soy sauce quantity to taste if you prefer a saltier or milder flavor.
- Japchae is often served at room temperature, making it a great dish for potlucks or meal prep.
- Be careful not to overcook the vegetables; each should be sautéed just until tender but still crisp to preserve color and texture.
