Savory Korean Potato Noodle Stir-Fry (Japchae)
Savory Korean Potato Noodle Stir-Fry (Japchae)
Ingredients
For the Sweet Potato Noodles (Dangmyeon)
- 8 ounces sweet potato starch noodles
- 1 tablespoon sesame oil
For the Beef Marinade
- 6 ounces beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Vegetables
- 1 carrots, medium, julienned
- 1/2 yellow onion, medium, thinly sliced
- 5 ounces fresh spinach
- 4 ounces shiitake mushrooms, sliced
- 1/2 red bell pepper, julienned
- 2 green onions, cut into 2-inch pieces
For the Japchae Sauce
- 3 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper
Other Ingredients
- 2 tablespoons vegetable oil, divided
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the beef: In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1/2 teaspoon minced garlic, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 2
Cook the noodles: Bring a large pot of water to a rolling boil. Add the sweet potato starch noodles and cook according to package directions, usually 6-8 minutes, until tender but still chewy. Drain well and rinse briefly with cold water to prevent sticking. Toss the drained noodles with 1 tablespoon of sesame oil to keep them from clumping.
⏱️ 10 min
- 3
Prepare the vegetables: While the beef marinates and noodles cook, prepare all the vegetables as directed (julienne carrots and bell pepper, slice onion and mushrooms, cut green onions).
⏱️ 10 min
- 4
Blanch the spinach: Bring a small pot of water to a boil. Quickly blanch the spinach for about 30 seconds until wilted. Drain immediately and rinse with cold water. Squeeze out excess water and roughly chop the spinach.
⏱️ 5 min
- 5
Make the Japchae sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons granulated sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1/2 teaspoon black pepper.
⏱️ 2 min
- 6
Stir-fry the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the skillet and set aside.
⏱️ 3 min
- 7
Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the carrots, yellow onion, and shiitake mushrooms. Stir-fry for 3-4 minutes until slightly softened. Add the red bell pepper and green onions and stir-fry for another 2 minutes.
⏱️ 6 min
- 8
Combine and finish: Add the cooked noodles, cooked beef, blanched spinach, and the prepared Japchae sauce to the skillet with the vegetables. Toss everything together thoroughly until all ingredients are well combined and coated with the sauce. Continue to stir-fry for 2-3 minutes to heat everything through and allow the flavors to meld.
⏱️ 5 min
- 9
Serve: Transfer the Japchae to a serving platter. Garnish with toasted sesame seeds and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Korean Potato Noodle Stir-Fry (Japchae)
For the Sweet Potato Noodles (Dangmyeon)
- 8 ounces sweet potato starch noodles
- 1 tablespoon sesame oil
For the Beef Marinade
- 6 ounces beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Vegetables
- 1 carrots, medium, julienned
- 1/2 yellow onion, medium, thinly sliced
- 5 ounces fresh spinach
- 4 ounces shiitake mushrooms, sliced
- 1/2 red bell pepper, julienned
- 2 green onions, cut into 2-inch pieces
For the Japchae Sauce
- 3 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper
Other Ingredients
- 2 tablespoons vegetable oil, divided
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the beef: In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1/2 teaspoon minced garlic, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 2
Cook the noodles: Bring a large pot of water to a rolling boil. Add the sweet potato starch noodles and cook according to package directions, usually 6-8 minutes, until tender but still chewy. Drain well and rinse briefly with cold water to prevent sticking. Toss the drained noodles with 1 tablespoon of sesame oil to keep them from clumping.
⏱️ 10 min - 3
Prepare the vegetables: While the beef marinates and noodles cook, prepare all the vegetables as directed (julienne carrots and bell pepper, slice onion and mushrooms, cut green onions).
⏱️ 10 min - 4
Blanch the spinach: Bring a small pot of water to a boil. Quickly blanch the spinach for about 30 seconds until wilted. Drain immediately and rinse with cold water. Squeeze out excess water and roughly chop the spinach.
⏱️ 5 min - 5
Make the Japchae sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons granulated sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1/2 teaspoon black pepper.
⏱️ 2 min - 6
Stir-fry the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the skillet and set aside.
⏱️ 3 min - 7
Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the carrots, yellow onion, and shiitake mushrooms. Stir-fry for 3-4 minutes until slightly softened. Add the red bell pepper and green onions and stir-fry for another 2 minutes.
⏱️ 6 min - 8
Combine and finish: Add the cooked noodles, cooked beef, blanched spinach, and the prepared Japchae sauce to the skillet with the vegetables. Toss everything together thoroughly until all ingredients are well combined and coated with the sauce. Continue to stir-fry for 2-3 minutes to heat everything through and allow the flavors to meld.
⏱️ 5 min - 9
Serve: Transfer the Japchae to a serving platter. Garnish with toasted sesame seeds and serve warm.
⏱️ 1 min