Japchae, also known as Korean glass noodle stir fry, is a beloved dish in Korean cuisine. It is traditionally made with sweet potato starch noodles (dangmyeon) stir-fried with a variety of colorful vegetables and well-seasoned meat.
Originally a noodle-less dish, Japchae has evolved to feature these chewy, bouncy noodles as its main highlight. The dish is often enjoyed during festive holidays but can be served on any occasion. The combination of sweet and savory flavors, along with the crunchy texture of the vegetables and the bouncy noodles, makes Japchae a delightful and satisfying meal.
Making Japchae at home allows you to enjoy this popular Korean dish with fresh ingredients and the perfect balance of flavors. Whether you’re familiar with Korean cuisine or trying it for the first time, Japchae is sure to become a favorite.
Japchae Recipe
Ingredients
Main:
- 250 g / 8.8 ounces Korean sweet potato starch noodles dangmyeon, 당면
- 100 g / 3.5 ounces rib eye fillet cut into strips
- 1 carrot 120g / 4.2 ounces, rinsed, peeled & julienned
- 110 g / 3.9 ounces baby spinach rinsed
- 1/4 red bell pepper 50g / 1.8 ounces, rinsed & julienned
- 1/2 yellow onion 105g / 3.7 ounces, peeled, rinsed & thinly sliced
- 100 g / 3.5 ounces fresh shiitake mushrooms cleaned, stems removed & thinly sliced
Spinach Seasoning:
- 1/4 tsp fine sea salt
- 1/2 tsp minced garlic
- 1 tsp toasted sesame oil
Beef Marinade:
- 1 Tbsp soy sauce
- 1 tsp rice wine mirin
- 1/2 tsp minced garlic
- 1/4 tsp ground black pepper
- 1 tsp toasted sesame oil
- Noodles & Mushroom Marinade:
- 4 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 1/8 tsp ground black pepper
- Finishing Touch:
- 1 Tbsp toasted sesame seeds
- 1 Tbsp toasted sesame oil
(Optional) 1 extra large egg, rinsed, egg white and yolk separated
- Other:
- Cooking oil e.g., rice bran oil
- Fine sea salt
- Water to boil the spinach and the noodles
Instructions
Step 1: Prepare the Ingredients
- Spinach: Blanch the spinach in boiling water for 30 seconds, then rinse under cold water. Squeeze out excess water and mix with the spinach seasoning ingredients. Set aside.
- Noodles: Cook the sweet potato starch noodles according to the package instructions. Rinse under cold water and drain. Cut the noodles with scissors if they are too long. Mix with the noodles & mushroom marinade. Set aside.
- Beef: Marinate the beef strips with the beef marinade ingredients. Set aside.
- Vegetables: Julienne the carrot, red bell pepper, and onion. Thinly slice the shiitake mushrooms.
Step 2: Cook the Ingredients Separately
- Beef: Heat a pan over medium-high heat with a little oil. Cook the marinated beef until browned and cooked through. Remove from the pan and set aside.
- Vegetables: In the same pan, add a little more oil and sauté the carrots, red bell pepper, onion, and shiitake mushrooms separately until tender but still crisp. Remove each vegetable from the pan and set aside.
Step 3: Combine Everything
- In a large mixing bowl, combine the cooked noodles, beef, and vegetables. Add the blanched spinach.
- Drizzle with the finishing touch ingredients (toasted sesame seeds and toasted sesame oil). Mix well to combine all the flavors.
Step 4: Serve
- Serve the Japchae warm or at room temperature. Optionally, garnish with a fried egg (sunny side up) or egg strips made from separated egg white and yolk.
Tips and Information
- Noodles: Sweet potato starch noodles (dangmyeon) are essential for authentic Japchae. They have a unique chewy texture.
- Cooking Separately: Cooking each ingredient separately helps to maintain their individual flavors and textures.
- Serving: Japchae can be served as a side dish or a main dish over a bed of rice (Japchae-bap).
Making Japchae at home is a wonderful way to experience the rich and vibrant flavors of Korean cuisine. The combination of sweet potato starch noodles, sautéed vegetables, and savory beef creates a dish that is both comforting and delicious.
Enjoy this Japchae with a side of kimchi for a satisfying meal.