Description

Japchae is a classic Korean stir-fried noodle dish made with sweet potato glass noodles, tender beef, and a colorful mix of vegetables like carrots, onions, and spinach. It’s flavored with a savory-sweet sauce of soy, sesame oil, and brown sugar, creating a wonderfully balanced and satisfying dish perfect for lunch or dinner.

Ingredients

Protein

2 lb thin-sliced beef (or substitute with chicken, tofu, or shrimp)

Noodles

1 lb Korean sweet potato noodles (glass noodles)

Vegetables

3 medium carrots, julienned
1 large white onion, thinly sliced
½ bunch green onions, chopped
6 garlic cloves, minced
½ lb spinach leaves

Oils & Sauces

4 tbsp sesame oil (divided)
1 tbsp olive oil
6 tbsp soy sauce (or tamari for gluten-free)
3 tbsp brown sugar

Cook Mode Prevent your screen from going dark

Instructions

Cook the Noodles: Bring a large pot of water to a boil with a drizzle of olive oil to prevent sticking. Add the Korean sweet potato noodles and cook for 5-6 minutes until tender but firm. Drain the noodles well and set aside.
Cook the Beef: Heat a skillet over high heat and cook the thin-sliced beef until browned through. While cooking, season the beef with half the soy sauce, half the sesame oil, and half the brown sugar, allowing the flavors to infuse. Once cooked, remove the beef from the heat and set aside.
Sauté the Vegetables: In a separate skillet, heat the remaining olive oil over medium heat. Add the julienned carrots and thinly sliced onions, cooking until they become soft and fragrant. Stir in the remaining soy sauce, sesame oil, and brown sugar. Add the minced garlic and chopped green onions and sauté for another minute to combine the flavors well.
Add the Spinach: Toss in the spinach leaves with the vegetables and cook, stirring frequently, until the spinach is just wilted and tender.
Combine Ingredients: In a large mixing bowl, combine the cooked noodles, sautéed vegetables with spinach, and cooked beef. Toss everything thoroughly to evenly distribute the sauce and ingredients.
Serve: Serve the Japchae warm, optionally garnished with extra chopped green onions for added freshness and color.

Notes

You can substitute beef with chicken, tofu, or shrimp for a variation.
Using tamari instead of soy sauce makes the dish gluten-free.
Adjust the brown sugar amount to your preferred level of sweetness.
Be sure not to overcook the noodles; they should remain slightly chewy.
For a vegetarian version, omit the beef and use tofu as protein.
Japchae is best served fresh but can be stored refrigerated for up to 2 days.