Japchae — Korean Stir-Fried Glass Noodles with Beef and Vegetables Recipe
Japchae is a classic Korean dish featuring sweet potato glass noodles stir-fried with tender beef and a colorful mix of sautéed vegetables, all seasoned with a savory-sweet blend of soy sauce, sesame oil, and brown sugar. This vibrant and flavorful dish is perfect as a main course or a side, offering a delightful balance of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Scale
Protein
- 2 lb thin-sliced beef (or sub with chicken, tofu, or shrimp)
Noodles
- 1 lb Korean sweet potato noodles (glass noodles)
Vegetables
- 3 medium carrots, julienned
- 1 large white onion, thinly sliced
- 1/2 bunch green onions, chopped
- 6 garlic cloves, minced
- 1/2 lb spinach leaves
Oils and Sauces
- 4 tbsp sesame oil (divided)
- 1 tbsp olive oil
- 6 tbsp soy sauce (or tamari for gluten-free)
- 3 tbsp brown sugar
Instructions
- Prepare Noodles: Bring a large pot of water to a boil with a drizzle of olive oil. Add the sweet potato noodles and cook according to package instructions, about 5-6 minutes, until soft but chewy. Drain and set aside to prevent sticking.
- Cook Beef: Heat a skillet over high heat and add the thin-sliced beef. Cook until browned and nearly cooked through. While cooking, season with half of the soy sauce, sesame oil, and brown sugar to infuse flavor. Once cooked, remove and set aside.
- Sauté Vegetables: In another skillet, heat olive oil over medium-high heat. Add julienned carrots and sliced white onion; sauté until softened, about 4-5 minutes. Add the remaining soy sauce, sesame oil, and brown sugar for seasoning. Stir in minced garlic and chopped green onions, cooking for an additional minute until fragrant.
- Wilt Spinach: Add spinach leaves to the vegetable skillet and stir continuously until the leaves wilt and reduce in volume, about 1-2 minutes.
- Combine Ingredients: In a large mixing bowl, combine the cooked sweet potato noodles, sautéed vegetables including spinach, and the cooked beef. Toss thoroughly to evenly distribute the sauce and ingredients.
- Serve: Serve Japchae warm, garnished with extra chopped green onions if desired for added freshness and color.
Notes
- Sweet potato noodles should not be overcooked to avoid them becoming too soft and breaking apart.
- Variations can include substituting beef with chicken, tofu, or shrimp for different protein preferences.
- For a gluten-free version, use tamari instead of regular soy sauce.
- You can prepare vegetables ahead of time and cook them just before combining with noodles and protein.
- Adjust sugar and soy sauce quantities to taste based on preferred sweetness and saltiness levels.
Keywords: Japchae, Korean glass noodles, sweet potato noodles, stir-fry, Korean beef noodles, vegetable noodles, Korean cuisine, gluten-free Korean dish
