Easy Japchae (Korean Glass Noodle Stir Fry)
Bright, colorful japchae, or Korean glass noodles is made with a bouncy sweet potato starch noodles, vibrant sauteed vegetables, tender beef and coated in a sweet, savory and umami sauce.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb rib eye steak (sliced into 2 inch long pieces)
- 2 clove garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar (packed)
- 1/4 teaspoon black pepper
- 5 tablespoon soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon brown sugar (packed)
- 1 1/2 tablespoon honey
- 1/4 teaspoon black pepper
- 7 oz dangmyeon Korean sweet potato glass noodles
- 4 cups (5 oz) baby spinach
- 4 cloves garlic (minced about 1 heaping tablespoon)
- 1/2 onion (thinly sliced)
- 3 stalks green onion (sliced into 2 inch pieces)
- 6-7 shiitake mushrooms (stems removed and sliced)
- 1 carrot (peeled and julienned)
- 1 red bell pepper (thinly sliced)
- 2 eggs (lightly beaten)
- Salt to season
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Marinate the beef. Place the sliced beef into a bowl and add the minced garlic, soy sauce, sugar, and black pepper. Mix and cover for 15-20 minutes to marinade.
- 2
Mix the sauce. In a mixing bowl, mix together the soy sauce, sesame oil, brown sugar, honey, and ground pepper. Mix until the sugar is dissolved.
- 3
Cook the noodles. Bring water to a large pot to a boil. Cook the noodles according to the package instructions. Then drain and rinse under cold running water. Roughly cut the noodles with kitchen shears to shorten the noodles.
- 4
Blanch the spinach. Fill a pot with water and bring it to a boil. Blanch the spinach until just wilted, about 30 seconds. Then drain and shock with cold water. Squeeze out any excess water, gently season with salt, and cut into bite-sized pieces. Transfer to a large mixing bowl.
- 5
Saute onions, garlic, and mushrooms. In a large skillet over medium heat, heat cooking oil and saute sliced onion, and green onion. Cook until translucent and fragrant about 1-2 minutes. Then add the sliced mushrooms and lightly season with salt. Cook for about lightly softened about 1-2 minutes. Remove and transfer to the same large mixing bowl.
- 6
Saute bell pepper and carrot. In the same skillet over medium heat, heat cooking oil, add the carrots and bell pepper, and lightly season with salt. Cook for about 1-2 minutes or until lightly softened but still crisp. Remove and transfer to the same large mixing bowl.
- 7
Cook the eggs. Lightly whisk the eggs with a pinch of salt. In the same skillet over medium heat, heat a thin layer of cooking oil and add the eggs. Lift the pan and spread the egg out into a thin omelet. Then flip and transfer to a cutting board, gently roll the egg, and cut into thin strips. Transfer to the same large mixing bowl.
- 8
Cook the beef. Lightly oil the skillet over medium-high heat, add the beef, and cook on each side until cooked through about 1 1/2-2 minutes. Remove from the heat and transfer to the same large mixing bowl.
- 9
Season the noodles. In the same skillet over medium-low heat. Add the noodles and the sauce. Stir fry the noodles while stirring frequently until translucent and the sauce is all absorbed. About 3-4 minutes. Remove from the heat and transfer to a large mixing bowl.
- 10
Finish and serve. Add the sesame seeds, gently mix together everything into the noodles to combine, and serve immediately. Enjoy!