Korean
Japchae
Korean sweet potato glass noodles stir-fried with marinated beef, spinach, mushrooms and colorful vegetables in sesame soy sauce.
- Colorful party-ready platter
- Great warm or room temperature
- Naturally gluten-free noodles
Japchae is a celebration dish in Korea, and its glossy, chewy noodles and rainbow of vegetables always draw a crowd. Each component is cooked separately so the vegetables keep their color and texture, then everything is tossed together with a sweet sesame-soy dressing. It is delicious warm or at room temperature, which makes it a great potluck or party dish. The thin egg ribbons on top are a traditional finishing touch.
Instructions
Toss the beef with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil and 1 clove of the garlic. Let it marinate while you prepare everything else.
Boil the noodles for 6 to 7 minutes, until chewy and translucent. Drain, rinse under cold water, cut them a few times with kitchen scissors and toss with 1 teaspoon sesame oil.
Blanch the spinach in boiling water for 30 seconds, rinse under cold water, squeeze out the liquid and season with a pinch of salt and 1 teaspoon sesame oil.
Beat the eggs with a pinch of salt. Lightly oil a nonstick skillet over medium-low heat, pour in the eggs to form a thin sheet and cook for 1 to 2 minutes per side, until set. Roll it up, slice into thin ribbons and set aside.
Add 1 teaspoon neutral oil to the skillet over medium-high heat and stir-fry the onion and carrot with a pinch of salt for 2 to 3 minutes, until crisp-tender. Transfer to a large bowl.
Stir-fry the bell pepper for 1 to 2 minutes and the mushrooms for 2 to 3 minutes, adding a little oil as needed, then add them to the bowl.
Add the remaining oil and stir-fry the beef for 2 to 3 minutes, until browned and cooked through. Add it to the bowl.
Whisk the remaining 3 tablespoons soy sauce, remaining sugar, remaining sesame oil and remaining garlic. Add the noodles and this sauce to the skillet and cook over medium heat, tossing, for 2 minutes, until glossy and hot.
Add the noodles to the bowl with the vegetables, beef and spinach, sprinkle with the sesame seeds and toss well with your hands or tongs.
Taste for seasoning, top with the egg ribbons and serve warm or at room temperature.
Test kitchen tips
- Do not overcook the noodles; they continue to soften as they sit in the sauce.
- Japchae keeps for 3 days refrigerated. The noodles firm up when cold, so warm leftovers in a skillet with a splash of water.
- For a vegetarian version, skip the beef and double the shiitake mushrooms, adding a few extra drops of soy sauce.
Nutrition per serving
- Calories
- 480
- Protein
- 20g
- Carbs
- 62g
- Fat
- 18g
- Fiber
- 4g
- Sugar
- 11g
- Sodium
- 1090mg
Nutrition values are estimates calculated per serving. See our disclaimer.
