Korean Japchae (Glass Noodle Stir-Fry)

A popular Korean noodle dish made with sweet potato glass noodles stir-fried with beef and vegetables in a savory-sweet sauce. This dairy-free japchae features tender noodles and colorful veggies, often served at special gatherings.

Ingredients

• 8 oz sweet potato glass noodles (dangmyeon)
• 4 oz beef sirloin, cut into thin strips
• 1 tablespoon soy sauce (for beef marinade)
• 1 teaspoon sugar (for beef marinade)
• 1 teaspoon sesame oil (for beef marinade)
• 2 cloves garlic, minced (divided)
• 1 carrot, cut into matchsticks
• 1 onion, thinly sliced
• 4 oz fresh spinach (about 4 cups)
• 4 dried shiitake mushrooms, rehydrated and sliced (or 1 cup fresh mushrooms, sliced)
• 2 eggs, beaten (optional, for garnish)
• 2 tablespoons vegetable oil, divided
• 3 tablespoons soy sauce (for sauce)
• 2 tablespoons sugar (for sauce)
• 1 1/2 tablespoons sesame oil (for sauce)
• 1 teaspoon sesame seeds
• Ground black pepper, to taste
• Salt, to taste

Instructions

1. PREP AHEAD
2. - Soak sweet-potato noodles 20 min; drain.
3. - Slice beef thin; marinate with soy, sugar, minced garlic.
4. - Julienne carrot, bell pepper, onion; slice mushrooms; blanch spinach, squeeze dry.
5. - Mix sauce: 3 Tbsp soy, 1 Tbsp sugar, 1 Tbsp sesame oil.
6. - Toast sesame seeds.
7. COOKING STEPS
8. 1. Boil soaked noodles 6 min; rinse cold; cut into 6-inch strands; toss with 1 tsp sesame oil; set aside.
9. 2. Heat 1 Tbsp oil in wok; stir-fry marinated beef 2 min; remove.
10. 3. Stir-fry vegetables 3–4 min until crisp-tender.
11. 4. Return beef and noodles; pour sauce; toss over medium 2 min until glossy and heated through.
12. 5. Fold in spinach; sprinkle sesame seeds and sliced green onions. Serve warm or room temp.
13. (Active time ≈ 20 min | Total ≈ 35 min)

Nutrition Facts