Japchae (Korean Glass Noodles)
Japchae: chewy Korean sweet potato glass noodles stir-fried with beef, spinach, carrot, mushrooms and onion in a sweet soy-sesame sauce. Great warm or cold.
By Tasty Nest Recipes Editorial TeamPublished
45 min total 4 servingsIntermediate
Photo: gamene · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Japchae is a beloved Korean dish of springy, translucent sweet potato starch noodles tossed with colourful vegetables, thin strips of beef and a savoury-sweet soy and sesame sauce.
Traditionally each vegetable is cooked separately to keep its colour and texture. It sounds fussy, but it all happens in one pan, one after another, and the result is beautiful.
Equipment you'll need
- Large pot
- Large skillet or wok
- Large mixing bowl
Tips for success
- Sweet potato starch noodles stick together as they cool; toss them with sauce right away.
- Cut the noodles with kitchen scissors so they are easier to eat.
- Japchae is traditionally served at room temperature, making it a great packed lunch.
Substitutions and variations
- Leave out the beef and add fried tofu or egg strips for a vegetarian version.
- Use red bell pepper or zucchini in place of carrot.
- Use tamari for a gluten-free dish (sweet potato noodles are naturally gluten-free).
Storage and reheating
To store: Refrigerate for up to 3 days; the noodles firm up in the fridge.
To reheat: Reheat in a skillet with a splash of water or microwave briefly until the noodles soften.
Recipe
Japchae (Korean Glass Noodles)
Japchae: chewy Korean sweet potato glass noodles stir-fried with beef, spinach, carrot, mushrooms and onion in a sweet soy-sesame sauce. Great warm or cold.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Yield
- 4 servings
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Sauce
Noodles and filling
Instructions
Step 1: Mix the sauce
Stir together the soy sauce, sugar, sesame oil, garlic and sesame seeds. Toss the beef with 1 tablespoon of the sauce.
Step 2: Cook the noodles
Boil the noodles for 6 to 7 minutes until soft and chewy. Drain, rinse in cold water and cut into shorter lengths with scissors. Toss with 2 tablespoons of the sauce in a large bowl.
Step 3: Blanch the spinach
Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze dry and add to the noodles.
Step 4: Cook the vegetables
Heat 1 tablespoon of oil in the skillet over medium-high heat. Stir-fry the onion and carrot for 2 to 3 minutes until crisp-tender, then the mushrooms and scallions for 1 to 2 minutes. Add to the noodles.
Step 5: Cook the beef
Add the remaining oil and stir-fry the beef for 2 to 3 minutes until browned and cooked through. Add to the bowl.
Step 6: Toss and serve
Pour over the remaining sauce and toss everything together thoroughly with your hands or tongs. Taste, adjust and serve warm or at room temperature.
Cuisine: Korean · Course: Lunch
Estimated nutrition per serving
- Calories
- 470
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 62 g
- Fibre
- 2 g
- Sugars
- 9 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/japchae
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