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