Description
Japchae is a traditional Korean dish made with sweet potato glass noodles, known for their uniquely chewy texture and lightly sweet flavor. In this recipe, the noodles are stir-fried with tender slices of beef, fresh vegetables, and seasoned with a savory blend of soy sauce and sesame oil, creating a perfectly balanced sweet and savory profile.
Ingredients
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2 lb thin-sliced beef (or sub with chicken, tofu, or shrimp)
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1 lb Korean sweet potato noodles (glass noodles)
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3 medium carrots, julienned
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1 large white onion, thinly sliced
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1/2 bunch green onions, chopped
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6 garlic cloves, minced
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1/2 lb spinach leaves
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4 tbsp sesame oil (divided)
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1 tbsp olive oil
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6 tbsp soy sauce (or tamari for gluten-free)
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3 tbsp brown sugar
Instructions
Bring water to a boil in a large pot with a drizzle of olive oil. Add sweet potato noodles and cook for 5-6 minutes, then drain and set aside. In a skillet over high heat, cook beef until browned, seasoning with half the soy sauce, sesame oil, and brown sugar while cooking. Set aside. In another skillet, heat olive oil, then add julienned carrots and onion, cooking until softened. Add the remaining soy sauce, sesame oil, and brown sugar. Mix in garlic and green onions and cook for another minute. Add spinach, stir until wilted, then add all veggies and beef to the noodles. Toss all ingredients well in a large bowl. Serve warm and garnish with extra green onions if desired.
Notes
Make it vegetarian: Swap beef for tofu or extra veggies. Customize the veggies: Feel free to add mushrooms, red bell peppers, or zucchini. Make ahead: Japchae tastes even better after it sits for a few hours as the flavors meld together. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.