One Pan Japchae
One Pan Japchae
Ingredients
For the Japchae
- 8 ounces Korean glass noodles (dangmyeon)
- 1/2 pound beef, thinly sliced, such as sirloin or ribeye
- 1 carrots, julienned
- 1/2 yellow onion, thinly sliced
- 4 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach
- 1 1/2 cups water
For the Japchae Sauce
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
For Garnish
- 1 tablespoon sesame seeds
Instructions
- 1
In a large, deep pan (with a lid), place the dried Korean glass noodles. Pour 1 1/2 cups of water over the noodles to begin rehydrating them. Let them soak for 10 minutes.
⏱️ 10 min
- 2
While the noodles are soaking, prepare the sauce. In a small bowl, whisk together the soy sauce, granulated sugar, sesame oil, minced garlic, and black pepper until the sugar is dissolved. Set aside.
⏱️ 5 min
- 3
After the noodles have soaked for 10 minutes, arrange the sliced beef, julienned carrots, sliced yellow onion, sliced cremini mushrooms, and fresh spinach directly on top of the noodles in the pan.
⏱️ 5 min
- 4
Pour the prepared Japchae sauce evenly over all the ingredients in the pan.
⏱️ 1 min
- 5
Cover the pan with a lid and place it over medium-high heat. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 10-12 minutes, or until the noodles are tender and the beef is cooked through, and most of the liquid has been absorbed.
⏱️ 12 min
- 6
Remove the pan from the heat. Carefully remove the lid and sprinkle with sesame seeds.
⏱️ 1 min
- 7
Using tongs, gently toss all the ingredients together in the pan until well combined and the noodles are evenly coated with the sauce. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Japchae
Ingredients
For the Japchae
- 8 ounces Korean glass noodles (dangmyeon)
- 1/2 pound beef, thinly sliced, such as sirloin or ribeye
- 1 carrots, julienned
- 1/2 yellow onion, thinly sliced
- 4 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach
- 1 1/2 cups water
For the Japchae Sauce
- 1/2 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
For Garnish
- 1 tablespoon sesame seeds
Instructions
- 1
In a large, deep pan (with a lid), place the dried Korean glass noodles. Pour 1 1/2 cups of water over the noodles to begin rehydrating them. Let them soak for 10 minutes.
⏱️ 10 min - 2
While the noodles are soaking, prepare the sauce. In a small bowl, whisk together the soy sauce, granulated sugar, sesame oil, minced garlic, and black pepper until the sugar is dissolved. Set aside.
⏱️ 5 min - 3
After the noodles have soaked for 10 minutes, arrange the sliced beef, julienned carrots, sliced yellow onion, sliced cremini mushrooms, and fresh spinach directly on top of the noodles in the pan.
⏱️ 5 min - 4
Pour the prepared Japchae sauce evenly over all the ingredients in the pan.
⏱️ 1 min - 5
Cover the pan with a lid and place it over medium-high heat. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 10-12 minutes, or until the noodles are tender and the beef is cooked through, and most of the liquid has been absorbed.
⏱️ 12 min - 6
Remove the pan from the heat. Carefully remove the lid and sprinkle with sesame seeds.
⏱️ 1 min - 7
Using tongs, gently toss all the ingredients together in the pan until well combined and the noodles are evenly coated with the sauce. Serve immediately.
⏱️ 2 min