Japchae (Korean Glass Noodle Stir-Fry)
Easy Japchae recipe with chewy Korean glass noodles, tender beef, and colorful vegetables in a savory-sweet sauce. Quick to make with authentic taste in every bite.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (226 g) Korean glass noodles (dangmyeon)
- 6 oz (170 g) beef sirloin (or pork loin. See note below for the vegan/vegetarian option)
- 2 tbsp oil
- 1 medium onion (thinly sliced)
- 1 medium carrot (cut into thin matchsticks)
- 1 small red bell pepper (thinly sliced)
- a few pinches salt
- 5-6 shiitake mushrooms (sliced)
- 1 bunch (about 6 oz, 170 g) spinach (cleaned)
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tbsp (15 ml) soy sauce
- 1 tsp sugar
- 1 tbsp (15 ml) sweet rice wine (mirim)
- 4 tbsp (60 ml) soy sauce
- 1/2 cup (120 ml) water
- 2-3 tbsp sugar
- 2 tbsp (30 ml) sweet rice wine (mirim)
- 1 tbsp (15 ml) oil
- 2 cloves garlic (minced)
- 1/2 tbsp black pepper
Instructions
- 1
Soak the glass noodles in hot water for 15 minutes, then drain and set aside. .
- 2
Slice beef (or pork) into thin match sticks (about 1/4-inch thick) against grain and mix with marinade ingredients. Set aside.
- 3
Combine all japchae sauce ingredients in a bowl. Set aside.
- 4
Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add onion, carrot, pepper, and a pinch of salt; stir-fry until soft but have a slight crunch. Add sliced shiitake mushrooms and another pinch of salt. Continue to stir-fry until soft. Add spinach at the end and stir-fry until spinach is wilted. Remove the skillet from the heat and transfer the vegetables to a large plate to cool.
- 5
Reheat the pan over high heat with the remaining 1 tablespoon oil, add the beef (or pork) and stir-fry until fully cooked. You will see the juice coming out from the meat. Transfer the meat to the large plate with the reserved vegetables, reserving the juice in the pan.
- 6
Add the drained glass noodles to the pan with the meat juices. Pour the japchae sauce over the noodles and toss to combine. Let the noodles cook over medium heat until they are soft and the sauce liquid is mostly absorbed into the noodles, about 3-4 minutes.
- 7
Reduce the heat to low. Add the vegetables and meat back to the pan over the noodles. Add sesame oil and sesame seeds. Toss well and adjust seasoning to taste.