Japchae (Korean Stir-Fried Glass Noodles)
Japchae is a classic Korean dish that can be served as a side, main dish, or over rice. Stir-fried glass noodles with sliced beef, julienned carrots, vegetables and mushrooms, tossed in a sweet soy sauce dressing.
- Prep time
- 1 hr
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 8 oz steak - ribeye (new york or sirloin, cut into thin slices)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 tablespoon sesame oil
- 1 clove garlic (minced)
- 2 1/2 cups dried shitake mushrooms
- 2 cups water
- 3 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 pound sweet potato starch noodles (uncooked)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 tablespoon sesame oil
- 2 tablespoons cooking oil
- 1 carrot (julienned)
- 1 small onion (thinly sliced)
- 1 clove garlic (minced)
- 3 cups uncooked spinach
- 1 tablespoon toasted white sesame seeds
- 2 stalks scallions for garnish (chopped)
- 1 fresh red chili for garnish (sliced)
Instructions
- 1
Beef marinade: Mix soy sauce, brown sugar, sesame oil and minced garlic. Pour over beef and mix well to coat all slices of the beef. Allow to marinade in the fridge for 1 hour.
- 2
Mushroom marinade: Fill a saucepan with the dried shitake mushrooms, water, soy sauce and sugar. Heat over medium-high till it starts to boil. Turn off the heat, cover the saucepan and let it sit for 1 hour. When the mushrooms are done marinating, discard the marinade liquid. Cut off the stems and slice the mushrooms into thin strips.
- 3
Noodles: Bring a large pot of water to boil. Boil the noodles for 7 minutes or until al-dente. Pour into a colander then thoroughly rinse the noodles under cold tap water. When all of the water has drained, pour sesame oil over the noodles then toss till all of the noodles are coated.
- 4
Japchae sauce: Combine soy sauce, brown sugar and sesame oil.
- 5
Heat up 2 tablespoons of cooking oil in a wok or large frying pan over medium-high heat.
- 6
Stir-fry beef and mushrooms until cooked. Set aside.
- 7
Stir-fry carrots and onions until just before the onion turns translucent. Set aside.
- 8
Stir-fry minced garlic and spinach until spinach is wilted.
- 9
Turn off the heat.
- 10
Add the noodles and stir in the Japchae sauce. Stir well to combine.
- 11
Return the beef, mushrooms, carrots and onions to the wok, then add the sesame seeds. Stir to combine all the ingredients.
- 12
Transfer to a large serving bowl.
- 13
Garnish with chopped scallions and sliced red chili.
- 14
Enjoy!