Japchae (Korean Glass Noodle Stir-Fry)
Japchae (Korean Glass Noodle Stir-Fry)
Ingredients
For the Japchae
- 1 carrot, sliced into thin strips
- 2 shiitake mushrooms, sliced into thin strips
- 1 onion, sliced into thin strips
- 1/2 pound beef, thinly sliced
- 1 bunch spinach
- 11 ounces potato starch noodles
- 1/4 cup soy sauce, for boiling noodles
- 2 tablespoons cooking oil, as needed for sautéing
For the Japchae Sauce
- 1 cup low sodium soy sauce
- 3/4 cup granulated sugar
- 2 1/2 tablespoons sesame oil
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare all vegetables and meat: Slice the carrot into thin strips. Slice the shiitake mushrooms into thin strips. Slice the onion into thin strips. Ensure the beef is thinly sliced.
⏱️ 10 min
- 2
Cook the noodles: Bring a large pot of water to a rolling boil. Add the 11 ounces of potato starch noodles to the boiling water, along with 1/4 cup of soy sauce. Boil the noodles for approximately 5 minutes, or until they are soft and translucent. Drain the noodles thoroughly and rinse them under cold water to prevent sticking. Use kitchen shears to cut the long noodles into shorter, more manageable pieces, about 6-8 inches long.
⏱️ 10 min
- 3
Prepare the spinach: Bring a small pot of water to a boil. Blanch the 1 bunch of spinach in the boiling water for about 30 seconds. Immediately transfer the blanched spinach to an ice bath to stop the cooking process. Once cooled, squeeze out any excess water from the spinach.
⏱️ 5 min
- 4
Sauté the ingredients: Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat. Sauté the sliced carrots until they are slightly tender, about 2-3 minutes. Remove the carrots from the pan and set aside. Add another 1/2 tablespoon of cooking oil if needed, then sauté the sliced mushrooms until they are tender, about 3-4 minutes. Remove the mushrooms and set aside. Add another 1/2 tablespoon of cooking oil, then sauté the sliced onions until they become translucent and slightly caramelized, about 4-5 minutes. Remove the onions and set aside. Finally, add 1 tablespoon of cooking oil and sauté the thinly sliced beef until it is fully cooked through, about 3-5 minutes. Remove the beef and set aside.
⏱️ 15 min
- 5
Make the Japchae sauce: In a medium bowl, combine 1 cup of low sodium soy sauce, 3/4 cup of granulated sugar, and 2 1/2 tablespoons of sesame oil. Add 1/4 teaspoon of black pepper, or to taste. Whisk all the sauce ingredients well until the sugar completely dissolves.
⏱️ 3 min
- 6
Combine and mix: In a very large mixing bowl, add the cooked and cut noodles. Add all the sautéed vegetables (carrots, mushrooms, onions) and the blanched spinach. Add the cooked beef. Pour the prepared Japchae sauce over all the ingredients. Using your hands (wearing gloves is recommended), thoroughly mix all the ingredients, ensuring everything is well coated with the sauce.
⏱️ 7 min
- 7
Serve: Transfer the Japchae to a serving platter. Sprinkle generously with sesame seeds before serving. Japchae can be served warm or at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japchae (Korean Glass Noodle Stir-Fry)
For the Japchae
- 1 carrot, sliced into thin strips
- 2 shiitake mushrooms, sliced into thin strips
- 1 onion, sliced into thin strips
- 1/2 pound beef, thinly sliced
- 1 bunch spinach
- 11 ounces potato starch noodles
- 1/4 cup soy sauce, for boiling noodles
- 2 tablespoons cooking oil, as needed for sautéing
For the Japchae Sauce
- 1 cup low sodium soy sauce
- 3/4 cup granulated sugar
- 2 1/2 tablespoons sesame oil
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare all vegetables and meat: Slice the carrot into thin strips. Slice the shiitake mushrooms into thin strips. Slice the onion into thin strips. Ensure the beef is thinly sliced.
⏱️ 10 min - 2
Cook the noodles: Bring a large pot of water to a rolling boil. Add the 11 ounces of potato starch noodles to the boiling water, along with 1/4 cup of soy sauce. Boil the noodles for approximately 5 minutes, or until they are soft and translucent. Drain the noodles thoroughly and rinse them under cold water to prevent sticking. Use kitchen shears to cut the long noodles into shorter, more manageable pieces, about 6-8 inches long.
⏱️ 10 min - 3
Prepare the spinach: Bring a small pot of water to a boil. Blanch the 1 bunch of spinach in the boiling water for about 30 seconds. Immediately transfer the blanched spinach to an ice bath to stop the cooking process. Once cooled, squeeze out any excess water from the spinach.
⏱️ 5 min - 4
Sauté the ingredients: Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat. Sauté the sliced carrots until they are slightly tender, about 2-3 minutes. Remove the carrots from the pan and set aside. Add another 1/2 tablespoon of cooking oil if needed, then sauté the sliced mushrooms until they are tender, about 3-4 minutes. Remove the mushrooms and set aside. Add another 1/2 tablespoon of cooking oil, then sauté the sliced onions until they become translucent and slightly caramelized, about 4-5 minutes. Remove the onions and set aside. Finally, add 1 tablespoon of cooking oil and sauté the thinly sliced beef until it is fully cooked through, about 3-5 minutes. Remove the beef and set aside.
⏱️ 15 min - 5
Make the Japchae sauce: In a medium bowl, combine 1 cup of low sodium soy sauce, 3/4 cup of granulated sugar, and 2 1/2 tablespoons of sesame oil. Add 1/4 teaspoon of black pepper, or to taste. Whisk all the sauce ingredients well until the sugar completely dissolves.
⏱️ 3 min - 6
Combine and mix: In a very large mixing bowl, add the cooked and cut noodles. Add all the sautéed vegetables (carrots, mushrooms, onions) and the blanched spinach. Add the cooked beef. Pour the prepared Japchae sauce over all the ingredients. Using your hands (wearing gloves is recommended), thoroughly mix all the ingredients, ensuring everything is well coated with the sauce.
⏱️ 7 min - 7
Serve: Transfer the Japchae to a serving platter. Sprinkle generously with sesame seeds before serving. Japchae can be served warm or at room temperature.
⏱️ 2 min