Description
This classic Korean Japchae features bouncy sweet potato glass noodles, tender marinated beef, and an array of crisp, colorful vegetables. Everything is tossed together in a glossy, savory-sweet sauce that creates a harmonious blend of flavors and textures. It’s a delightful and satisfying dish perfect for a weeknight meal or a special occasion.
Ingredients
Scale
- 200g Dangmyeon (Korean sweet potato glass noodles)
- 250g beef sirloin or ribeye, thinly sliced
- 1 tbsp soy sauce (for beef marinade)
- 1 tsp sesame oil (for beef marinade)
- 1/2 tsp minced garlic (for beef marinade)
- Pinch black pepper (for beef marinade)
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, julienned
- 1 cup fresh spinach, blanched and squeezed dry
- 4–5 shiitake mushrooms, sliced (or cremini)
- 2–3 cloves garlic, minced
- 2 tbsp soy sauce (for dressing)
- 2 tbsp sugar (for dressing)
- 1 tbsp sesame oil (for dressing)
- 1 tbsp mirin (rice wine) (for dressing)
- 1 tsp toasted sesame seeds
- Salt and pepper to taste
Instructions
- **Prepare the Beef:** In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon minced garlic, and a pinch of black pepper. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
- **Cook the Noodles:** Bring a large pot of water to a rolling boil. Add the dangmyeon (glass noodles) and cook according to package directions, usually 6-8 minutes, until they are translucent and chewy. Drain the noodles and rinse them under cold water to prevent sticking. Toss with 1 teaspoon of sesame oil to keep them separate.
- **Prepare the Vegetables:** Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the sliced onions and sauté for 2-3 minutes until softened. Add the julienned carrots and red bell pepper and cook for another 3-4 minutes until tender-crisp. Remove vegetables from the pan and set aside.
- **Cook the Mushrooms and Spinach:** In the same pan, add the sliced mushrooms and sauté for 3-4 minutes until browned. Add the blanched spinach and cook for 1-2 minutes, just until heated through. Remove vegetables and set aside with the others.
- **Cook the Beef:** Add the marinated beef to the hot pan and cook over medium-high heat, stirring frequently, until browned and cooked through, about 3-4 minutes. Break up any clumps.
- **Make the Dressing:** In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon sesame oil, 1 tablespoon mirin, and 2-3 cloves of minced garlic. Stir until the sugar dissolves.
- **Combine Everything:** In a very large bowl or directly in the wok, combine the cooked noodles, sautéed vegetables, cooked beef, and the prepared dressing. Add the toasted sesame seeds.
- **Toss and Serve:** Using tongs or your hands (wearing gloves), toss all ingredients thoroughly until the noodles and vegetables are evenly coated with the sauce. Taste and adjust seasoning with salt or pepper if needed. Serve warm or at room temperature.
Notes
- For extra flavor, lightly season each vegetable individually with a pinch of salt during cooking before combining with the noodles.
- To make prep easier, you can prepare the vegetables and dressing ahead of time. Store them separately in the refrigerator.
- The sweetness can be adjusted to your preference by modifying the amount of sugar in the dressing.
- Japchae tastes even better the next day, as the flavors have more time to meld.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop, Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg
Keywords: Japchae, Korean noodles, glass noodles, sweet potato noodles, beef japchae, vegetable stir-fry, Asian noodles, Korean stir-fry, dinner recipe, savory-sweet, weeknight meal, authentic Korean