Japchae (Korean Glass Noodle Stir-Fry)

Name: Japchae (Korean Glass Noodle Stir-Fry)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200 g dangmyeon sweet potato starch noodles; 200 g beef sirloin, cut into thin strips; 6 tbsp soy sauce, divided; 3 tbsp sesame oil, divided; 3 each garlic, minced; 2 tsp granulated sugar; 0.5 tsp black pepper, freshly ground; 200 g spinach, rinsed and drained; 1 tsp kosher salt, divided; 1 each yellow onion, thinly sliced; 1 each carrot, julienned; 100 g shiitake mushroom, stems removed, thinly sliced; 4 each scallion, cut into 2-inch pieces, white and green parts separated; 2 tbsp vegetable oil, divided; 1 tbsp sesame seeds, toasted, for garnish

A classic Korean celebration dish of chewy sweet potato noodles tossed with colorful vegetables, savory beef, and a sweet-savory soy sauce glaze. This home-friendly version delivers the perfect balance of textures and flavors with a glossy, satisfying finish.

⏱ 30 min prep · 20 min cook · medium

Servings

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Ingredients

200 g dangmyeon sweet potato starch noodles
200 g beef sirloin cut into thin strips
90 ml soy sauce divided
45 ml sesame oil divided
3 garlic minced
10 ml granulated sugar
2 ml black pepper freshly ground
200 g spinach rinsed and drained
5 ml kosher salt divided
1 yellow onion thinly sliced
1 carrot julienned
100 g shiitake mushroom stems removed, thinly sliced
4 scallion cut into 2-inch pieces, white and green parts separated
30 ml vegetable oil divided
15 ml sesame seeds toasted, for garnish

Nutritionper serving (4 total: 1290 kcal)

Calories	320
Protein	16g
Fat	24g
Carbs	13g
Fiber	4g
Sugar	5g
Sodium	2090mg

Excludes 1 ingredient without data.

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Method

1
In a medium bowl, combine the beef strips with 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, and black pepper. Mix well and set aside to marinate while you prepare the vegetables.
2
Boiling
Bring a large pot of water to a rolling boil. Add the dangmyeon noodles and cook according to package instructions until tender but still chewy (about 6-7 minutes). Stir occasionally to prevent sticking.
⏲ 7 min
3
Drain the noodles in a colander and rinse briefly under cold water to stop the cooking. Drain well and set aside. Using kitchen scissors, cut the noodles into shorter lengths (about 6-8 inches) for easier eating.
4
Stir-frying
In a large skillet over medium-high heat, add 1 tablespoon vegetable oil. When shimmering, add the marinated beef and stir-fry until just cooked through and lightly browned, about 2-3 minutes. Transfer the beef to a bowl and set aside.
⏲ 3 min
5
Stir-frying
In the same skillet, add 1 tablespoon vegetable oil. Add the spinach and a pinch of salt. Stir-fry until the spinach is wilted and most of the liquid has evaporated, about 1-2 minutes. Transfer the spinach to a plate and set aside.
⏲ 2 min
6
Stir-frying
In the same skillet, add 1 tablespoon vegetable oil. Add the onion, carrot, and a pinch of salt. Stir-fry for 2 minutes until the onion is translucent and the carrot is slightly tender but still crisp.
⏲ 2 min
7
Stir-frying
Add the shiitake mushrooms and the white parts of the scallions to the skillet. Stir-fry for another 2 minutes until the mushrooms are softened and lightly browned.
⏲ 2 min
8
Sautéing
Reduce the heat to medium-low. Add the cooked noodles, beef, and spinach back to the skillet. Pour in the remaining 5 tablespoons soy sauce, 2 tablespoons sesame oil, 1 teaspoon sugar, and 1 teaspoon minced garlic (reserve the remaining garlic for later if not all used). Toss everything together with tongs until well combined and the noodles are evenly coated and heated through, about 2-3 minutes.
⏲ 3 min
9
Sautéing
Add the green parts of the scallions and toss once more. Taste and adjust seasoning with salt or soy sauce if needed. Cook for another minute until the scallions are just wilted.
⏲ 1 min
10
Transfer the japchae to a large serving platter. Garnish with toasted sesame seeds. Serve warm or at room temperature.