Japchae

Japchae (Korean Glass Noodles with Beef and Vegetables)

A classic Korean celebration dish featuring chewy sweet potato glass noodles tossed with soy, sesame oil, stir-fried beef, and a colourful mix of vegetables. It is traditionally served as a banchan or part of a larger feast.

Prep

30 min

Cook

20 min

Total

50 min

Serves

4 to 6 as a side, 4 as a main

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) sweet potato starch noodles (japchae noodles), dangmyeon; do not substitute rice or glass noodles
• •200 g (7 oz) beef sirloin or rib eye, trimmed of fat and sliced very thinly across the grain
• •200 g (7 oz) fresh baby spinach, or 1 large bunch English spinach
• •1 medium carrot carrot, julienned
• •1 medium onion onion, sliced thinly with the grain
• •150 g (5 oz) fresh shiitake mushrooms, stems removed, caps sliced; dried shiitake rehydrated also work
• •100 g (3½ oz) fresh oyster mushrooms or enoki mushrooms, optional, torn into bite-sized pieces
• •3 spring onions spring onions, cut into 5 cm lengths, white and green parts kept separate
• •60 ml (¼ cup) soy sauce, Korean guk-ganjang or regular light soy
• •30 ml (2 tablespoons) toasted sesame oil, Korean chamgireum preferred; do not use plain sesame oil
• •15 g (1 tablespoon) sugar, fine white or brown sugar
• •15 ml (1 tablespoon) rice wine (cheongju or mirin)
• •2 cloves garlic, finely minced
• •5 g (1 teaspoon) freshly ground black pepper
• •2 ml (½ teaspoon) salt, for blanching water
• •1 tablespoon vegetable or grapeseed oil, for stir-frying, divided
• •10 g (1 tablespoon) toasted sesame seeds, for garnish

Steps

1. 1 Bring a large pot of water to a rolling boil. Add the sweet potato noodles and cook for 6 to 8 minutes, stirring occasionally, until tender but still chewy. Do not overcook; the noodles should be pliable with a clear, glossy look.
2. 2 Drain the noodles in a colander and rinse immediately under cold running water to stop the cooking and remove surface starch. Drain very well, shaking off excess water.
3. 3 While the noodles cook, prepare the vegetables and beef. In a small bowl, combine the soy sauce, sugar, rice wine, minced garlic, and black pepper; stir until the sugar dissolves. This is the seasoning sauce.
4. 4 Place the sliced beef in a bowl and add 2 tablespoons of the seasoning sauce and 1 teaspoon of sesame oil. Toss to coat and set aside to marinate for 10 minutes.
5. 5 Bring a separate pot of salted water to a boil. Blanch the spinach for 20 to 30 seconds, just until wilted. Drain and immediately plunge into cold water to stop the cooking. Squeeze out the water firmly, place in a bowl, and toss with ½ teaspoon sesame oil and a small pinch of salt. Set aside.
6. 6 Heat ½ tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the onion and stir-fry for 1 to 2 minutes until just translucent. Add the carrot and stir-fry for 1 minute. Add the shiitake mushrooms and oyster mushrooms and stir-fry for another 1 to 2 minutes. The vegetables should remain crisp-tender, not soft. Transfer to a large mixing bowl.
7. 7 Add ½ tablespoon neutral oil to the same pan. Add the white parts of the spring onions and stir-fry for 30 seconds until fragrant. Add the marinated beef in a single layer and stir-fry for 1 to 2 minutes until just cooked through; the beef should show no pink when sliced open and read 71°C (160°F) on an instant thermometer. Transfer to the mixing bowl with the vegetables.
8. 8 In the same pan, briefly reheat the drained noodles for 1 minute, tossing so they pick up any fond. Transfer the noodles to the mixing bowl.
9. 9 Pour the remaining seasoning sauce and the remaining sesame oil over the noodles, beef, and vegetables. Add the blanched spinach and the green parts of the spring onions. Using tongs or your hands (wearing food-safe gloves is traditional), toss everything together gently but thoroughly for 1 to 2 minutes so every strand is evenly coated and glossy. Taste and adjust with a pinch of salt or a splash of soy if needed.
10. 10 Transfer to a serving platter, sprinkle with toasted sesame seeds, and serve warm or at room temperature. Japchae is traditionally eaten at room temperature as part of a Korean meal.