Japchae
Japchae is a delicious and flexible Korean dish featuring sweet potato glass noodles, caramelized beef (or a vegetarian swap), vibrant vegetables, and sesame oil. Perfect for busy nights or special occasions.
Ingredients
Main Ingredients
- 2 lb thin-sliced beef sub: chicken, tofu, or shrimp for alternatives
- 1 lb Korean sweet potato noodles (dangmyeon / glass noodles)
- 3 medium carrots, julienned
- 1 large white onion, thinly sliced
- 1/2 bunch green onions, chopped reserve extra for garnish
- 6 cloves garlic, minced
- 1/2 lb spinach leaves
- 4 tbsp sesame oil, divided
- 1 tbsp olive oil (for boiling + veg)
- 6 tbsp soy sauce use tamari for gluten-free
- 3 tbsp brown sugar adjust to taste
Instructions
Preparation
- Bring a large pot of water to a vigorous boil with a drizzle of olive oil. Add the sweet potato noodles and cook for 5–6 minutes until just tender. Drain and run under cold water to stop cooking. Toss with 1 tbsp sesame oil and set aside.
- Heat a skillet over high heat. Add thin-sliced beef and season with half the soy sauce, 1 tbsp sesame oil, and half the brown sugar. Cook until browned and caramelized, about 3–5 minutes. Remove and keep warm.
- In another skillet, heat 1 tbsp olive oil over medium-high heat. Add the julienned carrots and sliced onion. Stir-fry until softened, about 4–6 minutes.
- Add remaining soy sauce, 1 tbsp sesame oil, and remaining brown sugar to vegetables. Stir well, then mix in minced garlic and chopped green onions. Cook for another minute until fragrant.
- Add spinach and stir until just wilted, about 30–60 seconds. Remove from heat.
Combining
- Place the noodles in a large mixing bowl. Add all cooked vegetables and the beef. Drizzle the remaining sesame oil over the top and toss everything together thoroughly.
- Serve warm, garnished with extra green onions if desired.
Notes
Store leftovers in an airtight container for 3–4 days. Refresh with a splash of soy sauce or sesame oil when reheating. Do not freeze the finished dish as noodles may become gummy.