Name: Japchae
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 oz Sweet potato starch noodles (dangmyeon); 0.5 lb Beef ribeye or flank steak, thinly sliced; 4 oz Fresh spinach; 1 medium Carrot, julienned; 1 medium Onion, sliced; 5 pcs Dried shiitake mushrooms (rehydrated and sliced); 3 tbsp Soy sauce; 2 tbsp Toasted sesame oil; 2 tbsp Brown sugar; 2 cloves Garlic, minced; 1 tbsp Vegetable oil; 1 tbsp Toasted sesame seeds

Asian

Japchae

Japchae is a vibrant celebration of textures, featuring chewy sweet potato starch noodles tossed with a colorful medley of stir-fried vegetables and tender beef. This classic Korean dish perfectly balances the nutty aroma of toasted sesame oil with a savory-sweet soy glaze.

Prep

30m

Cook

20m

Serves

Calories

420kcal

Qty	Ingredient
8 oz 225 g	Sweet potato starch noodles (dangmyeon)
0.5 lb 225 g	Beef ribeye or flank steak, thinly sliced
4 oz 115 g	Fresh spinach
1 medium 1 pc	Carrot, julienned
1 medium 1 pc	Onion, sliced
5 pcs 5 pcs	Dried shiitake mushrooms (rehydrated and sliced)
3 tbsp 45 ml	Soy sauce
2 tbsp 30 ml	Toasted sesame oil
2 tbsp 25 g	Brown sugar
2 cloves 2 cloves	Garlic, minced
1 tbsp 15 ml	Vegetable oil
1 tbsp 10 g	Toasted sesame seeds

2 Method

Step 1. Place the beef and sliced mushrooms in a bowl and marinate with 1 tbsp soy sauce, 1 tsp sesame oil, and half of the minced garlic for 20 minutes.

Step 2. Bring a large pot of water to a boil. Blanch the spinach for 30 seconds, then immediately rinse in cold water. Squeeze out all excess moisture, chop roughly, and season with a pinch of salt and a drop of sesame oil.

Step 3. In the same boiling water, cook the sweet potato noodles for 7 minutes until translucent and chewy. Drain and rinse under cold water. Use kitchen shears to cut them into 6-inch lengths.

Step 4. Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the onions and carrots until slightly softened, about 2-3 minutes. Remove and set aside.

Step 5. In the same pan, stir-fry the marinated beef and mushrooms until the beef is fully cooked through.

Step 6. Add the cooked noodles back into the skillet. Pour in the remaining soy sauce, sugar, and sesame oil. Toss vigorously over medium heat for 2-3 minutes until the noodles have absorbed most of the liquid and look shiny.

Step 7. Return the cooked vegetables and spinach to the pan. Toss everything together to combine and heat through.

Step 8. Remove from heat, sprinkle with toasted sesame seeds, and serve warm or at room temperature.

·
Squeeze the spinach very thoroughly; any excess water will dilute the sauce and make the dish soggy.
·
Rinsing the noodles in cold water after boiling is essential to remove excess starch and ensure they don't stick together.
·
If the noodles become too sticky before you add them to the pan, toss them with a teaspoon of sesame oil.
·
Julienne all your vegetables to roughly the same size as the noodles for a professional presentation.

? FAQ

Can I make this recipe vegan?

Yes, simply swap the beef for extra mushrooms, fried tofu strips, or bell peppers.

Are glass noodles gluten-free?

Korean dangmyeon noodles are made from 100% sweet potato starch and are naturally gluten-free. Just ensure you use a gluten-free tamari instead of soy sauce.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to restore the noodle texture.

Can Japchae be served cold?

Yes, Japchae is one of the few Korean noodle dishes that can be enjoyed warm, at room temperature, or even cold as a side dish.