Korean · Main · Medium
Japchae
Chewy sweet potato glass noodles tossed with colorful vegetables and beef in a sweet soy sesame dressing. A celebration dish that works any night.
The whole recipe in 60 seconds
Japchae, in 5 ideas
- Sweet potato noodles stay springy and never get mushy, which makes this great for potlucks
- Cut the long noodles with kitchen scissors for manageable bites
- Cooking each vegetable separately keeps the colors bright and textures distinct
- Serve at room temperature, it is traditionally not piping hot
- The sesame oil goes in at the end for maximum aroma
What you need
Ingredients
- 8 oz sweet potato glass noodles (dangmyeon)
- 1/2 lb beef, thinly sliced
- 1 onion, sliced
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 2 cups spinach
- 4 oz shiitake mushrooms, sliced
- 1/4 cup soy sauce
- 3 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 green onions, sliced, plus 2 cloves garlic, minced
How to make it
Directions
- Marinate the beef in 1 tbsp soy sauce, 1 tbsp sugar, and 1 tsp sesame oil.
- Cook the noodles in boiling water 6 to 7 minutes until tender. Drain, rinse in cold water, and cut with scissors.
- Sauté the beef 3 minutes, then set aside. Sauté each vegetable separately until just tender.
- Blanch the spinach 1 minute, squeeze dry.
- Toss everything with the remaining soy sauce, sugar, sesame oil, and garlic. Top with sesame seeds and green onions.
Money saver. Glass noodles double in volume when cooked, so one bag stretches far. This feeds a crowd cheaply.