Japchae — Print

Japchae

Japchae brings together chewy sweet potato noodles, tender beef, and a rainbow of vegetables in a silky soy-sesame glaze that coats every strand. The contrast of textures—from soft mushrooms to crisp scallions—makes each bite satisfying and complex. Perfect for weeknight dinners when you want something that feels fancy but comes together in under an hour.

Ingredients

8 ounces (225 g) sweet potato glass noodles (dangmyeon)

8 ounces (225 g) beef sirloin or ribeye, thinly sliced

2 medium carrots, julienned

1 medium zucchini, julienned

4 ounces (115 g) fresh spinach

4 ounces (115 g) shiitake mushrooms, thinly sliced

4 ounces (115 g) enoki mushrooms

3 green onions (scallions), cut into 2-inch (5 cm) pieces

3 cloves garlic, minced

3 tablespoons (45 ml) soy sauce

2 tablespoons (30 ml) sesame oil

1 tablespoon (15 ml) sugar

1 tablespoon (15 ml) vegetable oil

1 teaspoon (5 g) toasted sesame seeds

1/4 teaspoon white pepper

Instructions

Bring a large pot of water to a boil and cook the glass noodles for 4-5 minutes until translucent and tender but still slightly chewy. Drain well and set aside, then toss with 1 tablespoon of sesame oil to prevent sticking.

Season the thinly sliced beef with 1 tablespoon of soy sauce, 1/2 teaspoon of minced garlic, and white pepper. Let marinate for 10 minutes at room temperature.

Bring a pot of salted water to a boil and blanch the spinach for 1-2 minutes until wilted. Drain, squeeze out excess water, and set aside in a separate bowl.

Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes, stirring occasionally, until lightly browned. Transfer to a plate.

In the same skillet, add remaining vegetable oil and stir-fry the carrots, zucchini, shiitake mushrooms, and enoki mushrooms over medium-high heat for 3-4 minutes until vegetables are crisp-tender. Add remaining garlic and cook for 30 seconds until fragrant.

Return the beef to the skillet along with the cooked noodles, blanched spinach, and green onions. Pour in the remaining 2 tablespoons soy sauce, remaining 1 tablespoon sesame oil, and sugar.

Toss everything together over medium heat for 2-3 minutes, coating all ingredients evenly with the sauce and heating through completely. The noodles should be glossy and well combined with vegetables and beef.

Transfer to a serving platter and garnish with toasted sesame seeds. Serve immediately while warm.