Korean japchae is a celebratory noodle dish made with springy sweet-potato glass noodles, tender beef, and brightly seasoned vegetables.
Cooking each vegetable briefly keeps its color and texture while a soy-sesame sauce gives the noodles a glossy, savory finish.
Slice and group every ingredient before cooking because the vegetables cook quickly and the noodles are easiest to season while still warm.
Serving Suggestions
Serve japchae warm or at room temperature with kimchi, cucumber salad, toasted sesame seeds, and extra sliced scallions. It works well as a generous main course or a side for a Korean meal.
Recipe Notes
Japchae keeps for up to 3 days in the refrigerator. Reheat gently in a skillet with a splash of water, since the noodles firm up as they chill.
Korean Japchae with Beef and Vegetables
Glossy Korean glass noodles tossed with savory beef, colorful vegetables, mushrooms, spinach, and sesame oil.
Equipment
- Large pot
- Large skillet
- Colander
- Mixing bowls
- Tongs
Ingredients
Japchae
- 8 oz sweet-potato glass noodles dangmyeon
- 8 oz thinly sliced beef sirloin or ribeye
- 2 tbsp soy sauce divided
- 2 tsp brown sugar divided
- 2 tsp toasted sesame oil divided
- 2 cloves garlic minced
- 1 medium carrot cut into matchsticks
- 1 medium red bell pepper thinly sliced
- 4 oz shiitake mushrooms sliced
- 5 oz baby spinach washed
- 2 tbsp neutral oil for cooking
- 2 tbsp toasted sesame seeds for serving
- 3 large scallions sliced
Instructions
Prepare:
- Soak or boil the glass noodles according to the package directions until tender, then drain and rinse briefly under cool water.
- Toss the beef with 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1 teaspoon sesame oil, and the garlic.
- Mix the remaining soy sauce, brown sugar, and sesame oil in a small bowl for the final seasoning.
Cook:
- Heat a large skillet over medium-high heat and stir-fry the beef for 3 to 4 minutes, until browned and cooked through. Transfer it to a bowl.
- Add a little oil and cook the carrot, pepper, and mushrooms separately or in batches until just tender. Wilt the spinach at the end.
- Add the noodles and cooked beef to the skillet, pour in the seasoning mixture, and toss for 2 to 3 minutes until glossy and hot.
Serve:
- Turn off the heat and fold in the scallions and sesame seeds.
- Taste and adjust with a small splash of soy sauce or a pinch of sugar if needed.
- Serve warm or at room temperature.
Notes
- Do not overcook the noodles; they should remain pleasantly springy.
- For a vegetarian japchae, replace the beef with extra mushrooms or crisp tofu.
- Cooked japchae can be reheated gently with a splash of water.
Nutrition
Calories: 520kcalCarbohydrates: 61gProtein: 23gFat: 22gSaturated Fat: 5gCholesterol: 55mgSodium: 930mgFiber: 5gSugar: 9g