Recipe for Japchae (Sweet & Savoury Korean Glass Noodles with Beef)
Japchae is a classic Korean stir-fry that perfectly balances sweet and savoury notes with a delightful variety of textures. Featuring chewy, translucent sweet potato starch noodles (dangmyeon) tossed in a fragrant sesame-soy glaze, this dish is packed with tender marinated beef, earthy shiitake mushrooms, and a vibrant rainbow of fresh vegetables. Traditionally served at celebrations and special gatherings, Japchae is famous for its glossy finish and its unique "tanjyeok" (springy elasticity), making it a stunning and satisfying meal that can be enjoyed both warm or at room temperature.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Japchae in action.
Equipment
- 1 small non-stick pot
- 1 large pot
Ingredients
Main Ingredients:
- 225 grams Korean glass noodles
- 200 grams beef
- 100 grams fresh spinach
- 3 fresh flower shiitake mushrooms
- 1 medium carrot
- ½ yellow onion
Finishing Touch & Garnish:
- 2 green onions (finely chopped)
- 2 egg yolks (lightly beaten)
- 1 tablespoon roasted sesame seeds
Noodle Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon + 2 teaspoons sesame oil
- 1 tablespoon chopped green onion
- ½ tablespoon freshly minced garlic
Beef Marinade:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ½ tablespoon freshly minced garlic
- ½ teaspoon black pepper
Instructions
- Prepare the Vegetables:Remove the stems from the flower shiitake mushrooms, then thinly and evenly slice the caps.Thinly slice the yellow onion.Julienne the carrot.Chop the spinach into lengths of about 5-6 cm.
- Prepare the Beef and Noodle Sauce:Thinly slice the beef.In a bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, ½ teaspoon of sugar, ½ tablespoon of freshly minced garlic, and ½ teaspoon of black pepper. Mix well and let it rest while you prepare the other components.In a separate bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon plus 2 teaspoons of sesame oil, 1 tablespoon of chopped green onion, and ½ tablespoon of freshly minced garlic. Stir well until the sugar is dissolved, then set aside.
- Cook:Blanch the spinach in boiling water for 30-40 seconds. Immediately plunge into ice-cold water, then drain and squeeze out as much moisture as possible.Using a small amount of neutral oil for each, stir-fry separately:- The yellow onions until translucent.-The julienned carrots until just tender (about 2 minutes).- The sliced shiitake mushrooms until softened.- The marinated beef over high heat until just cooked through.Heat a non-stick pan over low-medium heat with a drop of oil. Pour in the beaten egg yolks to form a very thin sheet. Once set, fold and remove from the pan. Let it cool, then slice into thin ribbons.Boil the glass noodles for 6-7 minutes (or according to package instructions) until translucent and chewy. Drain, rinse briefly with cold water, and cut into shorter lengths using kitchen shears.
- Assemble:In a large mixing bowl, combine the noodles, blanched spinach, stir-fried vegetables, and beef. Pour in the prepared noodle sauce, and add extra chopped green onions if desired. Toss thoroughly until everything is evenly coated.
- Serve:Transfer to a serving dish and garnish with sesame seeds and egg ribbons. Enjoy your Japchae!