As someone who loves exploring different flavors and textures, japchae holds a special place in my heart. The chewy, bouncy sweet potato noodles serve as the perfect base, complementing the savory beef and the vibrant mix of colorful vegetables. It’s a dish that’s satisfyingly filling yet light and refreshing, making it a true favorite for any occasion.

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Japchae – Korean Glass Noodles

Maggie Wu
2
A classic Korean stir-fry that is light yet flavorful, easy to customize with or without meat, and perfect as a side or main dish for any occasion.
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Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients
 

  • 8 oz sweet potato noodles
  • 8 oz beef sirloin, thinly sliced
  • 5 oz shiitake mushrooms, sliced
  • 2 cups spinach
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1/2 onion, thinly sliced
  • Beef Marinade:
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • Sauce:
  • 2 tbsp gochujang
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1/4 tsp black pepper

Instructions
 

  1. Marinate beef slices and let sit for 20 minutes. Cook sweet potato noodles according to package instructions, then drain and set aside.
  2. Blanch spinach for 1 minute, drain, rinse under cold water, squeeze out excess water, and set aside.
  3. Sauté onion and shiitake until translucent and cooked through, then set aside. Cook carrot and red bell pepper until tender-crisp, then set aside.
  4. Stir-fry marinated beef until cooked through and slightly caramelized, then set aside.
  5. Mix all the ingredients for sauce in a small bowl.
  6. In a large mixing bowl, combine cooked sweet potato noodles, sauce, and cooked ingredients.
  7. Toss until well combined.
  8. Garnish with toasted sesame seeds. Enjoy!
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