Description
Japchae is a classic Korean dish featuring sweet potato starch noodles stir-fried with tender beef and a medley of vibrant vegetables, all tossed in a savory-sweet soy sauce and sesame oil dressing. This colorful and flavorful dish is perfect as a family meal or a party favorite, combining the unique chewy texture of dangmyeon noodles with the earthiness of shiitake mushrooms and the crunch of fresh vegetables.
Ingredients
Scale
Beef Marinade
- 300g/10 oz boneless beef short ribs or scotch fillet (boneless rib eye or other tender steak), sliced thinly
- 2 tsp soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 2 tsp finely minced garlic
- 1/2 tsp black pepper
Sauce and Seasonings
- 1/4 cup soy sauce (all-purpose or light soy)
- 2 tsp white sugar
- 1/2 tsp finely minced garlic
- 1 1/2 tbsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
Main Ingredients
- 250g/8 oz sweet potato noodles (dangmyeon), dried
- 4 tbsp vegetable oil (or other plain oil)
- 1 tsp cooking/kosher salt (divided)
- 1 onion, peeled, halved, sliced into 6mm/1/4" wedges
- 3 green onion stems, cut into 5cm/2" lengths (white and green parts separated)
- 200g/7 oz fresh shiitake mushrooms, stem removed, cut into 5mm/1/5" slices
- 2 carrots, peeled, cut into 3mm/1/8" batons
- 1 red capsicum/bell pepper, cut into 0.5cm/1/5" slices
- 4 1/2 cups (tightly packed) baby spinach
- 2 tbsp white sesame seeds
Instructions
- Prepare the Beef Marinade: In a mixing bowl, combine the thinly sliced beef with 2 teaspoons soy sauce, 2 teaspoons white sugar, 2 teaspoons finely minced garlic, and 1/2 teaspoon black pepper. Mix well to coat the meat evenly. Allow it to marinate for at least 10 minutes to absorb the flavors.
- Cook the Sweet Potato Noodles: Boil a large pot of water and cook the dried sweet potato noodles according to package instructions, usually about 6 to 7 minutes until tender but chewy. Drain and rinse under cold water to stop the cooking process. Cut the long noodles into shorter strands with scissors for easier eating. Toss the noodles with 1 teaspoon of salt and 1 tablespoon of vegetable oil to prevent sticking.
- Prepare the Vegetables: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Stir-fry the sliced onions until translucent and slightly caramelized. Remove and set aside. Repeat the process for the carrots, shiitake mushrooms, red capsicum, and green onion white parts separately, cooking each vegetable briefly until just tender but still vibrant. Set all aside separately to maintain their texture and color.
- Cook the Beef: In the same pan, add 1 tablespoon of vegetable oil and stir-fry the marinated beef on high heat until fully cooked and slightly browned, about 3-4 minutes. Remove from the pan and set aside.
- Combine and Season: Lower the heat to medium. Add the cooked noodles to the pan, then add the cooked vegetables (onions, carrots, mushrooms, capsicum, green onions), and stir well to combine. Pour in the sauce mixture made from 1/4 cup soy sauce, 2 teaspoons white sugar, 1/2 teaspoon minced garlic, 1 1/2 tablespoons sesame oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss everything together thoroughly to ensure the noodles and vegetables are evenly coated with the sauce.
- Add Spinach and Beef: Add the baby spinach to the pan last, stir-frying briefly just until the spinach wilts, then fold in the cooked beef to combine. Make sure everything is heated through but avoid overcooking to maintain texture.
- Finish and Garnish: Transfer the japchae to a serving dish and sprinkle with 2 tablespoons of white sesame seeds for a nutty flavor and crunchy texture. Serve warm or at room temperature as a delightful main dish or side.
Notes
- Note 1: Choose tender cuts of beef like scotch fillet or boneless rib eye for best texture, and thinly slice to ensure quick cooking and tenderness.
- Note 2: Use all-purpose or light soy sauce to control the saltiness and maintain the authentic flavor profile.
- Note 3: Sweet potato noodles (dangmyeon) are essential for authentic japchae, providing the chewy texture characteristic of the dish.
- Note 4: Fresh shiitake mushrooms add earthiness; if unavailable, substitute with fresh cremini or button mushrooms.
- To keep noodles from sticking, rinse them well after boiling and toss with oil immediately.
- Stir-fry vegetables separately to preserve their individual texture and vibrant color.
