Japchae (Korean Sweet Potato Glass Noodles Stir-Fry) Recipe

Introduction

Japchae is a classic Korean dish featuring sweet potato noodles tossed with savory beef and fresh vegetables. This colorful, flavorful stir-fry is perfect as a main or side dish and is sure to impress with its balance of sweet and savory notes.

Ingredients

• 2 lb thin-sliced beef (or substitute with chicken, tofu, or shrimp)
• 1 lb Korean sweet potato noodles (glass noodles)
• 3 medium carrots, julienned
• 1 large white onion, thinly sliced
• 1/2 bunch green onions, chopped
• 6 garlic cloves, minced
• 1/2 lb spinach leaves
• 4 tbsp sesame oil (divided)
• 1 tbsp olive oil
• 6 tbsp soy sauce (or tamari for gluten-free)
• 3 tbsp brown sugar

Instructions

1. Step 1: Bring water to a boil in a large pot with a drizzle of olive oil. Add the sweet potato noodles and cook for 5–6 minutes until tender. Drain and set aside.
2. Step 2: In a skillet over high heat, cook the beef until browned. While cooking, season with half the soy sauce, half the sesame oil, and half the brown sugar. Once done, set the beef aside.
3. Step 3: In another skillet, heat the remaining olive oil. Add the julienned carrots and sliced onion, cooking until softened.
4. Step 4: Add the remaining soy sauce, sesame oil, and brown sugar to the vegetables. Stir in the minced garlic and chopped green onions, cooking for another minute.
5. Step 5: Add the spinach to the skillet and stir until wilted. Then combine all the cooked vegetables and beef with the noodles in a large bowl.
6. Step 6: Toss everything well to evenly coat the noodles and ingredients with the sauce. Serve warm and garnish with extra green onions if desired.

Tips & Variations

• For a vegetarian version, replace the beef with tofu and use tamari to keep it gluten-free.
• Adding a sprinkle of toasted sesame seeds enhances the nutty flavor of sesame oil.
• Julienning the vegetables uniformly ensures even cooking and a better texture.
• Use fresh spinach leaves and add them just before serving for a vibrant color and tender leaf texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the noodles. Adding a splash of water or soy sauce when reheating can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for Japchae?

While traditional Japchae uses Korean sweet potato glass noodles, you can substitute with other translucent noodles like mung bean or cellophane noodles; however, the texture may vary.

Is Japchae served hot or cold?

Japchae is typically served warm but can also be enjoyed at room temperature or cold, making it a versatile dish suitable for different occasions.

Japchae (Korean Sweet Potato Glass Noodles Stir-Fry) Recipe

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★★★★★

4.8 from 141 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 6–8 servings 1x

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Description

Japchae is a classic Korean dish featuring stir-fried sweet potato glass noodles mixed with tender beef and an assortment of colorful vegetables, all seasoned in a savory-sweet soy and sesame sauce. This warm and vibrant dish showcases a delightful balance of textures and flavors, making it perfect for special occasions or a comforting weeknight meal. The recipe is versatile, allowing substitutions like chicken, tofu, or shrimp for the beef.

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Ingredients

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Main Ingredients

• 2 lb thin-sliced beef (or substitute with chicken, tofu, or shrimp)
• 1 lb Korean sweet potato noodles (glass noodles)
• 3 medium carrots, julienned
• 1 large white onion, thinly sliced
• 1/2 bunch green onions, chopped
• 6 garlic cloves, minced
• 1/2 lb spinach leaves

Sauces and Oils

• 4 tbsp sesame oil (divided)
• 1 tbsp olive oil
• 6 tbsp soy sauce (or tamari for gluten-free)
• 3 tbsp brown sugar

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Instructions

1. Cook the noodles: Bring water to a boil in a large pot with a drizzle of olive oil to prevent sticking. Add the Korean sweet potato noodles and boil for 5-6 minutes until tender. Drain them thoroughly and set aside.
2. Prepare the beef: Heat a skillet over high heat. Add the thin-sliced beef and cook until it is browned. Season the beef during cooking with half of the soy sauce, half of the sesame oil, and half of the brown sugar to infuse flavor. Once cooked, remove from heat and set aside.
3. Cook the vegetables: In a separate skillet, heat the olive oil. Add the julienned carrots and thinly sliced white onion. Cook over medium heat until the vegetables are softened but still retain some crunch. Season with the remaining soy sauce, sesame oil, and brown sugar. Stir in the minced garlic and chopped green onions, cooking for an additional minute to meld the flavors.
4. Wilt the spinach: Add the spinach leaves to the skillet with the vegetables and stir them until they just wilt, preserving their vibrant green color and nutrients.
5. Combine all components: In a large bowl, combine the cooked noodles, sautéed vegetables with spinach, and seasoned beef. Toss everything thoroughly to ensure even distribution of the savory sauce and ingredients.
6. Serve: Serve the japchae warm, garnished with extra chopped green onions if desired for additional freshness and color.

Notes

• You can substitute beef with chicken, tofu, or shrimp depending on preference or dietary needs.
• For a gluten-free version, use tamari instead of soy sauce.
• Be careful not to overcook the noodles; they should be tender but chewy.
• Adjust the amount of brown sugar based on your sweetness preference.
• Use a large bowl to ensure ingredients mix well without breaking the noodles.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Keywords: Japchae, Korean noodles, sweet potato noodles, glass noodles, stir-fried noodles, Korean beef noodles, vegetable japchae