Description
Korean japchae brings sweet and savory glass noodles dancing through a colorful veggie medley that makes dinner feel like a celebration. Grab your chopsticks and prepare for a delicious Korean classic that comes together faster than you can say “delicious”!
Ingredients
Scale
Proteins:
- 2 lb thin-sliced beef
Carbohydrates:
- 1 lb Korean sweet potato noodles
Vegetables and Seasonings:
- 3 medium carrots
- 1 large white onion
- ½ bunch green onions
- 6 garlic cloves
- ½ lb spinach leaves
- 4 tablespoons sesame oil
- 1 tablespoon olive oil
- 6 tablespoons soy sauce
- 3 tablespoons brown sugar
Instructions
- Gather all ingredients and slice 2 lb beef into thin strips. Julienne 3 medium carrots, thinly slice 1 large white onion, chop ½ bunch green onions, mince 6 garlic cloves, and wash ½ lb spinach leaves thoroughly.
- Boil 1 lb Korean sweet potato noodles in rapidly bubbling water for 6-7 minutes until translucent. Drain and rinse under cold water, then set aside.
- Heat 1 tbsp olive oil in a large skillet at medium-high heat (375°F). Sauté 2 lb beef strips for 4-5 minutes until golden brown and fully cooked.
- Add 3 medium julienned carrots, 1 large sliced onion, ½ bunch chopped green onions, and 6 minced garlic cloves to the skillet. Cook for 3-4 minutes until vegetables soften slightly.
- Incorporate 1 lb cooked noodles and ½ lb spinach leaves into the skillet. Pour 4 tbsp sesame oil, 6 tbsp soy sauce, and 3 tbsp brown sugar over the mixture.
- Toss everything together for 2-3 minutes, ensuring each noodle strand gets coated with sauce and ingredients are evenly distributed.
- Transfer the japchae to a serving platter. Sprinkle extra sesame seeds or chopped green onions on top for added flavor and visual appeal.
Notes
- Toast sesame seeds in a dry pan before sprinkling them on top for a deeper, nuttier flavor that really elevates the dish.
- When slicing beef, cut against the grain to ensure tender, easy-to-chew meat that melts in your mouth.
- For a vegetarian version, replace beef with tofu or mushrooms and use tamari instead of soy sauce to keep the recipe gluten-free.
- Let the noodles cool slightly before mixing to prevent them from becoming mushy and maintain their perfect chewy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 5 to 6
- Calories: 410 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg