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What is Japchae?
Japchae is a popular Korean stir-fry glass noodle dish featuring sweet potato noodles with bell peppers, spinach, carrots, shiitake mushrooms, onions and beef in a savory sauce.
This Korean dish can be served hot, or at room temperature and it's served at many Korean restaurants or sold pre-cooked at Korean grocery stores like H-Mart.
Japchae is usually made for special occasions or holidays in Korean culture and served with other banchans (Korean side dishes).
My method is the quick version that doesn't require you to season and sauté each ingredient. Usually most recipes require you to cook each component separately but I wanted to make this dish more approachable!
Ingredients & Substitutes
Please scroll down to the below Recipe card for full measurements.
- Korean sweet potato noodles: these come dried at the Korean grocer and need to be boiled.
- Rib eye beef: ideally if you can find the pre-sliced rib eye beef at the Asian grocery store. It's also called shabu shabu beef. Or substitute with thinly sliced flat iron steak, strip steak, sirloin steak or flank steak.
- Carrot
- Onion
- Red bell pepper
- Baby spinach
- Shiitake mushrooms: fresh or dried shiitake mushrooms will work or substitute with wood ear mushrooms.
- Garlic clove
- Sesame oil
- Sesame seeds
Japchae Sauce
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Sesame oil: for that nutty flavor!
- Brown sugar: or substitute with white granulated sugar
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
Expert Tips
- Thinly cut carrots and bell peppers so they incorporate into the noodles better.
- Pre-mix the sauce so the brown sugar fully dissolves for a well-balanced taste.
- Use prepared thinly cut beef for ease! Many Asian markets carry this item in the freezer section.
- If you're using whole rib eye beef, freeze the steak for 45-60 minutes and this will make it easier to thinly slice with a sharp knife.
- Use pre-washed baby spinach for simplicity!
- Mix while ingredients are still warm so the flavors can better penetrate into the noodle.
- Use clean kitchen scissors to cut the noodles in the large mixing bowl.
Instructions
Below are step-by-step instructions on how to make japchae:
Make Sauce & Boil Noodles
In a small bowl, combine Sauce ingredients. Set aside.
In a large pot of water, bring to a boil. Cook noodles for 5 minutes and strain.
Transfer Noodles & Sauté Veggies
Transfer noodles to a large mixing bowl to cool down.
In a large non-stick pan set on low-medium heat, add ½ tablespoon sesame oil. Add onions, carrots, red bell peppers and spinach. Fry until softened but still crisp. About 1-2 minutes. Transfer veggies into the large bowl.
Cook Beef & Mix Everything
Add the leftover ½ tablespoon of sesame oil into the pan. Fry garlic and mushrooms until softened. Add in thinly sliced beef and 2 teaspoon of Sauce. Mix sauce with beef and mushrooms. Cook until beef is fully cooked. Transfer ingredients to the large bowl.
Add remaining sauce into large bowl with noodles and beef. Once the noodles are cool enough to touch, mix everything together with clean hands or if you're impatient like me, use tongs. Garnish with sesame seeds. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing cooked japchae as the noodles and vegetables will turn mushy.
Pairing Suggestions
Japchae serves well with white rice and other Korean dishes like:
FAQ
Japchae can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes, you can substitute the beef with thinly sliced chicken, pork, or extra-firm tofu.
📖 Recipe
Easy Simple Japchae (Korean glass noodle stir-fry)
Ingredients
- 3.5 oz Sweet potato noodles
- 3.5 oz rib eye beef (or chuck beef) thinly sliced
- ⅓ cup carrot thinly sliced
- ¼ onion thinly sliced
- ¼ red bell pepper thinly sliced
- 1 cup baby spinach (packed into the measuring cup)
- 3 shiitake mushrooms (or sub with dried shiitake mushrooms soaked in hot boiling water)
- 1 garlic clove minced
- 1 tablespoon sesame oil for cooking
- 1 teaspoon sesame seeds toasted
Sauce:
- 1.5 tablespoon regular soy sauce
- 1 tablespoon sesame oil
- 2 tablespoon brown sugar
Instructions
- In a small bowl, combine Sauce ingredients. Set aside.
- In a pot filled with water, bring to a boil. Boil noodles for 5 minutes and strain. Transfer to a large mixing bowl to cool down.
- In a large non-stick pan set on low-medium heat, add ½ tablespoon sesame oil. Add onions, carrots, red bell peppers and spinach. Fry until softened but still crisp. About 1-2 minutes. Transfer veggies into large mixing bowl.
- Add the leftover ½ tablespoon of sesame oil into the pan. Fry garlic and mushrooms until softened. Add in thinly sliced beef and 2 teaspoon of Sauce. Mix sauce with beef and mushrooms. Cook until beef is fully cooked. Transfer ingredients to large mixing bowl.
- Add remaining sauce into large mixing bowl with noodles. Once the noodles are cool enough to touch, mix everything together with clean hands or if you're impatient like me, use tongs. Garnish with sesame seeds. Enjoy!
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