Korean Japchae Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lb thin-sliced beef (ribeye or sirloin work well)
02 -
1 lb Korean sweet potato noodles (dangmyeon or glass noodles)
03 -
3 medium carrots, julienned into thin matchsticks
04 -
1 large white onion, thinly sliced
05 -
1/2 bunch green onions, chopped into 1-inch pieces
06 -
6 garlic cloves, finely minced
07 -
1/2 lb fresh spinach leaves
→ Sauce & Seasonings
08 -
4 tbsp toasted sesame oil, divided
09 -
1 tbsp olive oil
10 -
6 tbsp soy sauce (or tamari for gluten-free option)
11 -
3 tbsp brown sugar
# Instructions:
01 -
Fill a large pot with water, add a splash of olive oil (this helps prevent sticking), and bring it to a rolling boil. Drop in your sweet potato noodles and let them cook for about 5-6 minutes until they're chewy but tender. They should still have a bit of bounce to them - you don't want them mushy! Once done, drain them in a colander and give them a quick rinse with cold water to stop the cooking. Snip them with kitchen scissors a few times to make them easier to mix later.
02 -
Heat up a large skillet over high heat until it's nice and hot. Add your thinly sliced beef (no need for extra oil as the beef will release some fat). As the beef starts to brown, season it with half of your soy sauce, a generous drizzle of sesame oil, and sprinkle in half the brown sugar. Stir everything around until the beef is just cooked through with no pink showing - about 3-4 minutes. Don't overcook it or it'll get tough! Transfer the beef to a plate and set aside.
03 -
In the same skillet (no need to wash it - those beef flavors will add depth!), pour in your olive oil and let it heat up for a moment. Toss in those colorful julienned carrots and sliced onions. Give them a good stir and let them cook until they start to soften but still maintain some crunch, about 3-4 minutes. Now add the remaining soy sauce, sesame oil, and brown sugar, stirring to coat everything evenly. The veggies should be glistening but not swimming in sauce.
04 -
Throw in your minced garlic and most of the green onions (save some for garnish!). Stir constantly for about a minute until you can smell that gorgeous garlic aroma – but don't let it burn! Now add the fresh spinach leaves. They'll look like a mountain at first, but watch how quickly they wilt down as you gently fold them into the hot vegetables. Once the spinach has just wilted (about 1-2 minutes), remove the skillet from heat.
05 -
Grab your biggest mixing bowl – this is where the magic happens! Add your cooked noodles, the savory beef, and all those beautiful vegetables. Using tongs or chopsticks, gently lift and toss everything together until well combined. The noodles should take on a gorgeous sheen from the sesame oil and be evenly flecked with colorful vegetables and beef. If it seems a bit dry, drizzle in a touch more sesame oil.
06 -
Transfer your japchae to a large serving platter or individual bowls. Scatter the reserved green onions on top for a fresh pop of color and flavor. Serve it warm or at room temperature – both ways are delicious! For an authentic Korean meal, pair it with kimchi and a bowl of steamed rice, though it's hearty enough to enjoy on its own.
# Notes:
01 -
Japchae is traditionally served at room temperature or just slightly warm, making it perfect for potlucks or make-ahead meals. The flavors actually develop and meld beautifully as it sits.
02 -
Feel free to customize this dish with your favorite proteins or vegetables. Mushrooms (especially shiitake), bell peppers, and zucchini all make wonderful additions. You can also swap the beef for chicken, shrimp, or tofu for different variations.
03 -
Korean sweet potato noodles (dangmyeon) have a unique chewy texture that's essential to authentic japchae. You can find them at Asian grocery stores or online, but in a pinch, you could substitute with other clear noodles like mung bean threads.