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Japchae

A beloved Korean stir-fried noodle dish made with chewy glass noodles, colorful vegetables, and thin-sliced beef, all tossed in a sesame-soy sauce. Served warm or at room temperature, it's a staple at celebrations and weeknight tables alike.

50 minMediumServes 4430 cal/serving

KoreanDinnerStovetopStandardDairy-FreePork-Free

Ingredients

  • 8 oz dried sweet potato glass noodles
  • 8 oz beef sirloin or rib-eye, thinly sliced
  • 1/3 cup soy sauce
  • 2 tbsp granulated sugar
  • 2 tbsp sesame oil
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil
  • 4 cups fresh baby spinach
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 4 oz shiitake mushrooms, stems removed, sliced
  • 4 green onions, chopped
  • 2 tsp sesame seeds, toasted
  • 1/4 tsp black pepper

Instructions

  1. 1

    Cook 8 oz dried sweet potato glass noodles according to package directions (usually 6-8 minutes in boiling water). Drain, rinse with cold water, and use scissors to cut into 6-inch lengths. Toss with 1 tbsp soy sauce and 1 tsp sesame oil.

  2. 2

    Mix the sauce: combine remaining 1/3 cup soy sauce, 2 tbsp granulated sugar, 2 tbsp sesame oil, 4 minced garlic cloves, and 1/4 tsp black pepper in a bowl. Divide roughly in half - one half for the beef marinade, one half for the noodles.

  3. 3

    Toss 8 oz thinly sliced beef sirloin or rib-eye with half the sauce and marinate for 10 minutes.

  4. 4

    Heat a large skillet or wok over medium-high heat. Add a little 2 tbsp vegetable oil and cook the marinated beef for 2-3 minutes until browned and the internal temperature reaches 145°F. Set aside.

  5. 5

    In the same pan, stir-fry 1 julienned medium carrot and 1 thinly sliced red bell pepper for 2 minutes. Add 4 oz stems removed, sliced shiitake mushrooms and cook 2 minutes more. Add 4 cups fresh baby spinach and 4 chopped green onions and cook just until wilted, about 1 minute.

  6. 6

    Add the noodles and the remaining sauce to the pan along with the cooked beef. Toss everything together over medium heat for 1-2 minutes until heated through and evenly coated.

  7. 7

    Transfer to a platter, sprinkle with 2 tsp toasted sesame seeds, and serve warm or at room temperature.

Questions

Can I make Japchae gluten-free?

Yes. The gluten in this entry is 1/3 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Japchae keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Japchae?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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