Description
A classic Korean glass noodle stir-fry featuring sweet potato noodles, tender beef, sautéed vegetables, and a savory-sweet soy sesame sauce. Japchae is both festive and weeknight-friendly, and it tastes just as great the next day!
Ingredients
120g sweet potato glass noodles (dangmyeon)
150g ribeye or sirloin beef, thinly sliced
1 medium carrot, julienned
2 cups baby spinach
1 red bell pepper, thinly sliced
1 small yellow onion, sliced
4 shiitake mushrooms, sliced (rehydrated if dried)
2 garlic cloves, minced
4 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon sesame seeds
2 green onions, sliced
Instructions
1. Slice beef thinly and marinate with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and half the minced garlic. Set aside.
2. If using dried mushrooms, soak until rehydrated, then slice. Julienne the carrot, slice onion, bell pepper, and green onions.
3. Boil water and cook sweet potato noodles for 6–7 minutes. Drain, rinse in cold water, and toss with 1 teaspoon sesame oil.
4. In a pan with a bit of oil, sauté carrots for 2–3 minutes. Remove. Repeat with onions, bell peppers, mushrooms, and spinach separately.
5. Cook the marinated beef in the same pan until fully browned.
6. Add noodles to a large bowl, pour in remaining soy sauce, sugar, and sesame oil. Add all cooked vegetables and beef. Toss everything together gently until well coated.
7. Sprinkle sesame seeds and sliced green onions on top. Serve warm or at room temperature.
Notes
Cook each vegetable separately to keep colors vibrant and textures distinct.
Toss the noodles in sesame oil right after boiling to prevent clumping.
Let japchae rest for a few minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 plate
- Calories: 375
- Sugar: 7g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 25mg
Keywords: Japchae, Korean noodles, stir-fried glass noodles