Japchae (Korean Glass Noodle Stir Fry)
Japchae (Korean Glass Noodle Stir Fry)
Ingredients
For the Noodles
- 200 g sweet potato starch noodles, (Dangmyeon)
For the Beef
- 100 g beef, (Ribeye or Sirloin), thinly sliced
For the Beef Marinade
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Mushrooms
- 8 oz shiitake mushrooms, sliced
For the Mushroom Seasoning
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Other Vegetables
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 2 green onions, sliced
- 1/2 cup spinach
For Cooking
- 1 tablespoon oil, for sautéing
For the Noodle Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
For Garnish
- as needed fresh green onions
- as needed sesame seeds, extra
Instructions
- 1
Soak 200g sweet potato starch noodles (dangmyeon) in hot water for at least 30 minutes, or until soft. This is a passive step.
⏱️ 30 min
- 2
Thinly slice 100g beef (ribeye or sirloin). In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon mirin, 1 teaspoon minced garlic, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper. Add the sliced beef to the marinade and mix well. Marinate for 15 minutes. This is a passive step.
⏱️ 15 min
- 3
Slice 8oz shiitake mushrooms. In a separate bowl, combine 1 tablespoon soy sauce and 1 teaspoon sesame oil with the sliced mushrooms.
⏱️ 5 min
- 4
Slice 1/2 onion, julienne 1 carrot, slice 1/2 red bell pepper, slice 1/2 yellow bell pepper, slice 2 green onions, and prepare 1/2 cup spinach.
⏱️ 10 min
- 5
Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the marinated beef until browned. Remove the beef from the pan and set aside.
⏱️ 5 min
- 6
Add the marinated mushrooms to the same pan and sauté until cooked through. Remove the mushrooms and set aside.
⏱️ 4 min
- 7
Add the sliced onions and julienned carrots to the pan and sauté until slightly tender. Follow with the red and yellow bell peppers and cook for another 2 minutes.
⏱️ 5 min
- 8
Finally, add the spinach to the pan with the other vegetables and cook until wilted. Remove all cooked vegetables from the pan and set aside.
⏱️ 2 min
- 9
Drain the soaked noodles and cut them with kitchen shears to a manageable length. Cook the noodles in boiling water for 5 minutes.
⏱️ 5 min•🌡️ 100
- 10
Drain the cooked noodles, rinse them with cold water, and transfer them to a large bowl. Add 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon sesame seeds to the noodles. Mix well by hand to coat the noodles evenly.
⏱️ 3 min
- 11
Add the cooked beef and sautéed vegetables to the seasoned noodles in the large bowl.
⏱️ 1 min
- 12
Toss everything together until well combined. Garnish with fresh green onions and extra sesame seeds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japchae (Korean Glass Noodle Stir Fry)
For the Noodles
- 200 g sweet potato starch noodles, (Dangmyeon)
For the Beef
- 100 g beef, (Ribeye or Sirloin), thinly sliced
For the Beef Marinade
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Mushrooms
- 8 oz shiitake mushrooms, sliced
For the Mushroom Seasoning
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Other Vegetables
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 2 green onions, sliced
- 1/2 cup spinach
For Cooking
- 1 tablespoon oil, for sautéing
For the Noodle Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
For Garnish
- as needed fresh green onions
- as needed sesame seeds, extra
Instructions
- 1
Soak 200g sweet potato starch noodles (dangmyeon) in hot water for at least 30 minutes, or until soft. This is a passive step.
⏱️ 30 min - 2
Thinly slice 100g beef (ribeye or sirloin). In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon mirin, 1 teaspoon minced garlic, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper. Add the sliced beef to the marinade and mix well. Marinate for 15 minutes. This is a passive step.
⏱️ 15 min - 3
Slice 8oz shiitake mushrooms. In a separate bowl, combine 1 tablespoon soy sauce and 1 teaspoon sesame oil with the sliced mushrooms.
⏱️ 5 min - 4
Slice 1/2 onion, julienne 1 carrot, slice 1/2 red bell pepper, slice 1/2 yellow bell pepper, slice 2 green onions, and prepare 1/2 cup spinach.
⏱️ 10 min - 5
Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the marinated beef until browned. Remove the beef from the pan and set aside.
⏱️ 5 min - 6
Add the marinated mushrooms to the same pan and sauté until cooked through. Remove the mushrooms and set aside.
⏱️ 4 min - 7
Add the sliced onions and julienned carrots to the pan and sauté until slightly tender. Follow with the red and yellow bell peppers and cook for another 2 minutes.
⏱️ 5 min - 8
Finally, add the spinach to the pan with the other vegetables and cook until wilted. Remove all cooked vegetables from the pan and set aside.
⏱️ 2 min - 9
Drain the soaked noodles and cut them with kitchen shears to a manageable length. Cook the noodles in boiling water for 5 minutes.
⏱️ 5 min•🌡️ 100 - 10
Drain the cooked noodles, rinse them with cold water, and transfer them to a large bowl. Add 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon sesame seeds to the noodles. Mix well by hand to coat the noodles evenly.
⏱️ 3 min - 11
Add the cooked beef and sautéed vegetables to the seasoned noodles in the large bowl.
⏱️ 1 min - 12
Toss everything together until well combined. Garnish with fresh green onions and extra sesame seeds. Serve immediately.
⏱️ 1 min