Description
Japchae is a popular Korean dish made with sweet potato glass noodles, stir-fried with beef and a variety of vegetables, all coated in a flavorful sauce.
Ingredients
Scale
- 340 grams sweet potato glass noodles
- 450 grams beef (flank, skirt, or ribeye), thinly sliced
- 2 large eggs, beaten
- 1 large carrot, peeled and julienned
- 1 medium yellow onion, thinly sliced
- 3 mushrooms, thinly sliced
- 60 grams baby spinach, packed
- 2 stalks green onion, cut into 2–3 cm pieces
- 105 millilitres light sodium soy sauce
- 45 millilitres honey
- 30 grams brown sugar
- 30 millilitres toasted sesame oil
- Vegetable oil, as needed for cooking
- Salt, to taste
- Black pepper, to taste
- Toasted sesame seed, for garnish (optional)
Instructions
- In a small bowl, whisk together light sodium soy sauce, honey, brown sugar, and toasted sesame oil until combined. Set aside.
- Bring a large pot of water to a boil. Add sweet potato glass noodles and boil for 10–15 minutes until fully cooked, stirring occasionally. Drain immediately and rinse under cold water until noodles are completely cool. Drain well and set aside. If desired, cut noodles with kitchen shears into shorter lengths.
- Heat a large nonstick pan over medium heat with a small amount of oil. Pour in the beaten eggs and tilt the pan to form a thin crepe. Cook until set on the bottom, flip, and briefly cook the other side. Remove and cool. Fold, then slice the crepe into thin strips. Set aside.
- In the same pan over medium-high heat, add a small amount of oil. When hot, add beef and season lightly with salt and black pepper. Sear until golden and cooked through, about 4–5 minutes. Remove from pan and reserve.
- Using the same pan over medium heat, add a small amount of oil. Sauté the carrot for 30 seconds, then add onion and the white parts of green onion. Stir in mushrooms, followed by spinach, and finally the green onion tops, cooking each until just tender. Season each addition lightly with salt and black pepper. Remove vegetables as cooked and set aside.
- Return the cleaned large pan or use a stir-fry pan over medium heat. Pour in the prepared sauce and stir until the sugar dissolves and the sauce simmers. Reduce heat to low. Add the noodles and toss until evenly coated. Add sautéed vegetables, cooked beef, and egg strips. Gently toss until all components are combined and fully coated. Remove from heat.
- Transfer to a serving platter or dish individual portions. Garnish with toasted sesame seeds if desired. Japchae may be enjoyed hot, warm, at room temperature, or slightly chilled.
Notes
- For shorter noodles, cut them with kitchen shears before mixing with the sauce.
- Adjust the sweetness and saltiness of the sauce to your preference.
- To keep it vegetarian, substitute beef with tofu or additional vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 12 grams
- Sodium: 600 mg
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 100 mg