Japchae (Korean Glass Noodles)

Chewy glass noodles with tender beef and colorful vegetables tossed in a sweet and savory sesame soy sauce. This easy japchae recipe is ready in just 25 minutes. I cook the vegetables together instead of separately to save time and make japchae easier to prepare.

Japchae is a popular Korean glass noodle stir-fry made with chewy sweet potato noodles, vegetables, beef, and a sweet and savory sesame soy sauce. "Japchae" translates to "mixed vegetables" in Korean.

It's traditionally served during Korean holidays and special occasions, often alongside other banchan (Korean side dishes). You can enjoy it warm or at room temperature.

Traditionally, each ingredient is cooked separately to preserve its color, texture, and flavor. However, I wanted to make japchae easier for home cooks, so I simplified the process by cooking the vegetables together to save time and reduce the number of steps.

When I make this for dinner, I stir-fry the vegetables until they're tender but still slightly crisp. I cook the beef with shiitake mushrooms and a little sauce to season them as they cook. Finally, I toss everything with the remaining sauce while the noodles are still warm so they're evenly coated.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Korean Sweet Potato Noodles: Also called dangmyeon, these dried noodles are made from sweet potato starch and have a chewy texture when cooked. Find them in the dried noodle section at Korean grocery stores, like H Mart.
• Thinly Sliced Ribeye Beef: I recommend shabu-shabu beef (hot pot style beef) from the Asian grocery store, usually in the frozen section. Thaw completely before cooking. Thinly sliced flank steak also works, but be sure to cut it against the grain.
• Carrot: Adds a slight sweetness, crunch, and color to the noodles.
• Onion: Adds a natural sweetness as it softens during stir-frying.
• Red Bell Pepper: Adds a sweet flavor, crisp texture, and vibrant color.
• Baby Spinach: I prefer pre-washed baby spinach for convenience.
• Shiitake Mushrooms: Add a rich, savory umami flavor and meaty texture to the noodles. Fresh or dried shiitake mushrooms work. Rehydrate dried mushrooms in warm water until softened before slicing. Woodear mushrooms also work but have a crunchier texture.
• Garlic
• Toasted Sesame Oil: Adds a nutty flavor to the vegetables and beef as they cook.
• Toasted Sesame Seeds: Add a nutty crunch to the finished noodles. If unavailable, toast raw sesame seeds in a dry pan over medium heat until fragrant and lightly golden.

Sauce

• Regular Soy Sauce: Gives the sauce its savory, salty base. Light soy sauce or low-sodium soy sauce also works.
• Toasted Sesame Oil: Gives the sauce its signature nutty aroma and helps round out the salty and sweet flavors.
• Brown Sugar: Balances the saltiness of the soy sauce with sweetness. I prefer light brown sugar, but white granulated sugar also works.

Storage & Reheating

• Refrigerator: Store leftover japchae in an airtight container in the refrigerator for up to 4 days.
• Freezer: I don't recommend freezing japchae because the glass noodles and vegetables can become overly soft after thawing.
• Reheating: Microwave in 1-minute intervals, stirring between intervals, until heated through. Alternatively, reheat in a nonstick pan over medium-low heat with a splash of water until hot, stirring occasionally.

Variations

• Vegetarian: Omit the beef and add extra shiitake mushrooms or firm tofu.
• Gluten-Free: Replace regular soy sauce with gluten-free soy sauce or tamari and check that the sweet potato noodles are certified gluten-free.