Japchae Korean Glass Noodle Stir Fry Recipe

Japchae is a vibrant and flavorful Korean dish featuring slippery glass noodles stir-fried with an array of colorful vegetables and often beef, all tossed in a savory, slightly sweet soy-sesame sauce. It’s a beloved classic, perfect as a side dish or a light main course, offering a delightful texture and balanced flavors. This recipe guides you through creating an authentic and utterly delicious Japchae that’s sure to impress!

Ingredients

• 200g Korean glass noodles (dangmyeon)
• 100g beef sirloin or ribeye, thinly sliced (optional)
• 1 tbsp soy sauce (for beef marinade)
• 1 tsp sesame oil (for beef marinade)
• 1/2 tsp sugar (for beef marinade)
• Pinch of black pepper (for beef marinade)
• 1 large carrot, julienned
• 1/2 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup fresh spinach
• 6-8 shiitake mushrooms, rehydrated and sliced, or fresh cremini mushrooms, sliced
• 2-3 cloves garlic, minced
• 2 tbsp vegetable oil (for stir-frying)
• 1 tbsp toasted sesame seeds (for garnish)
• 5 tbsp soy sauce (for the sauce)
• 3 tbsp sugar (for the sauce)
• 2 tbsp sesame oil (for the sauce)
• 1 tbsp minced garlic (for the sauce)
• 1/2 tsp black pepper (for the sauce)

Instructions

1. Prepare the Beef (if using): In a small bowl, combine sliced beef with 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, and a pinch of black pepper. Mix well and set aside to marinate for 15-20 minutes.
2. Cook the Noodles: Bring a large pot of water to a boil. Add the glass noodles and cook according to package directions, usually 6-8 minutes, until transparent and tender but still chewy. Drain thoroughly, rinse under cold water to prevent sticking, then drain again and cut into shorter strands with kitchen shears (about 6-8 inches long). Toss with 1 tsp sesame oil to prevent sticking.
3. Blanch the Spinach: Bring a small pot of water to a boil. Blanch the spinach for 30 seconds until just wilted. Immediately transfer to an ice bath to stop cooking, then squeeze out excess water. Season with a pinch of salt and 1/2 tsp sesame oil. Set aside.
4. Sauté Vegetables: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onion and sauté until translucent, about 2-3 minutes. Transfer to a large mixing bowl.
5. Add another 1/2 tbsp oil to the wok. Sauté the julienned carrots for 2-3 minutes until slightly tender. Transfer to the same mixing bowl.
6. Add the remaining 1/2 tbsp oil to the wok. Sauté the sliced bell pepper and mushrooms for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant. Transfer to the mixing bowl with other vegetables.
7. Cook the Beef (if using): If using beef, add it to the hot wok and stir-fry until fully cooked through, about 3-4 minutes. Transfer the cooked beef to the mixing bowl.
8. Make the Sauce: In a separate small bowl, whisk together 5 tbsp soy sauce, 3 tbsp sugar, 2 tbsp sesame oil, 1 tbsp minced garlic, and 1/2 tsp black pepper.
9. Combine Everything: Add the cooked noodles and the blanched spinach to the large mixing bowl with the sautéed vegetables and beef. Pour the prepared sauce over everything.
10. Using clean hands or tongs, gently toss all ingredients together until thoroughly combined and the noodles are evenly coated with the sauce. This may take a few minutes to ensure all flavors are distributed.
11. Taste and adjust seasoning if needed (add more soy sauce or sugar to taste).
12. Garnish with toasted sesame seeds and serve warm or at room temperature.