Description
Japchae brings Korean culinary magic to your table with its silky sweet potato noodles dancing alongside colorful vegetables and tender beef. Savory, sweet, and perfectly balanced, this classic dish promises a delightful journey through Korean comfort cuisine that you’ll crave again and again.
Ingredients
Scale
Meat (Optional):
- 1 (8 to 10 ounces/226 to 283 grams) boneless New York or ribeye steak
- 1 tablespoon vegetable or canola oil
- 1 tablespoon plus 2 teaspoons soy sauce
- 1.5 teaspoons mirin
- 1.5 teaspoons toasted sesame oil
- 1.5 teaspoons packed dark brown sugar
Vegetables and Aromatics:
- 1 (5 ounces/142 grams) package baby spinach
- 1 medium yellow onion
- 1 medium carrot
- 4 ounces (113 grams) fresh shiitake mushrooms
- 2 cloves garlic
- 1 medium scallion (optional)
Noodles and Seasonings:
- 8 ounces (226 grams) dried Korean sweet potato noodles or sweet potato vermicelli
- 3 tablespoons soy sauce or tamari
- 2 tablespoons packed dark brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable or canola oil
- 1 tablespoon toasted white sesame seeds
- 1 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Combine thinly sliced beef with soy sauce, mirin, sesame oil, and sugar, allowing the meat to absorb flavors for 15-20 minutes at room temperature.
- Prepare vegetables by julienning 1 medium carrot, thinly slicing 1 medium onion, and cutting mushrooms into delicate strips. Mince 2 garlic cloves finely.
- Bring a large pot of water to rolling boil and cook sweet potato glass noodles for 6-7 minutes until perfectly tender, then immediately drain and rinse under cold running water to halt cooking process.
- Cut noodles into manageable 6-8 inch lengths using kitchen scissors, then gently toss with sesame oil to prevent sticking.
- Heat large skillet or wok over medium-high heat, sear marinated beef until golden brown and slightly caramelized, approximately 3-4 minutes. Transfer cooked beef to separate plate.
- In same skillet, sauté carrots and onions for 2-3 minutes, then introduce mushrooms and minced garlic, cooking until vegetables become slightly translucent and tender.
- Add fresh spinach leaves to vegetable mixture, allowing them to wilt quickly while maintaining vibrant green color.
- Reintroduce beef to skillet, then carefully fold in prepared noodles, ensuring even distribution of ingredients and flavors.
- Create final sauce by mixing additional soy sauce and sesame oil, drizzling over dish and gently tossing to coat evenly.
- Sprinkle with toasted sesame seeds and chopped scallions, serve immediately while hot and aromatic.
Notes
- Prep work is key to creating a smooth, stress-free cooking experience with organized ingredients ready before starting.
- Marinating beef adds depth and tenderizes the meat, ensuring maximum flavor absorption throughout the dish.
- Cutting vegetables uniformly helps them cook evenly and creates a beautiful, professional-looking stir-fry presentation.
- Rinsing noodles with cold water stops the cooking process and prevents them from becoming mushy or overcooked.
- Layering ingredients in stages builds complex flavors, allowing each component to contribute its unique taste profile.
- Finishing touches like sesame oil, seeds, and fresh scallions elevate the dish from good to restaurant-quality deliciousness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 15g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg